Classic Canadian Butter Tarts

Flaky pastry with a gooey, sweet filling – this classic Canadian butter tarts recipe is a beloved treat made with simple pantry ingredients.

This recipe stays true to the classic while adding the option of chopped pecans for extra texture and flavour. Raisins are another traditional filling for butter tarts, but I find they make the tarts overly sweet, where using nuts balances the sweetness perfectly.

Whether you like them runny or firm, plain or with nuts, these tarts are simple to make and perfect for any occasion, from holiday gatherings to a cosy afternoon treat.

Tips for Best Results

• Keep everything cold – Cold butter, shortening, and ice water make for the flakiest pastry.
• Don’t overwork the dough – Mix just until it comes together to avoid tough pastry.
• Chill before baking – Once you’ve formed your tart shells, pop the pan into the fridge for 15 minutes to help prevent shrinking.
• Fill sparingly – Only fill shells about two-thirds full. The filling will bubble and rise during baking.
• Runny vs. firm – For a runnier filling, bake on the shorter end of the time range. For a firmer set, add another egg, and bake slightly longer.
• Let cool before removing – The filling is very hot right out of the oven. Allow tarts to cool for 10 minutes in the tin before transferring to a rack.

• Tart pans – I used my vintage mini tart pans for this recipe, and I love how they create slightly shallower, more delicate tarts compared to muffin tins. They also give a charming, old-fashioned look that feels right at home for a recipe as classic as butter tarts. If you don’t have vintage pans, standard muffin tins work perfectly – the tarts will just be a little deeper. If using tart pans you will want to place them on a baking sheet before putting in the oven.
• Food processor – makes pastry preparation easy
• Rolling pin – for rolling out the pastry dough
• Round cookie cutter – sized to fit your tart pans
• Measuring cups and spoons – for accurate ingredient measurement
• Whisk – for mixing the filling until smooth
• Wire cooling rack – for cooling tarts after baking

Ingredients and Substitutions

For the Pastry:

• All-purpose flour – Provides structure; you can substitute with pastry flour for an even more tender crust.
• Salt – Enhances flavour; do not omit.
• Cold butter – Adds flavour and flakiness; can be replaced with all shortening for a more tender but less flavourful crust.
• Cold shortening – Helps keep the pastry tender; can be replaced with butter for more flavour and a slightly crisper texture.
• Large egg – Adds richness; no substitute recommended.
• White vinegar – Helps tenderise the dough; lemon juice can be used instead.
• Ice water – Keeps the dough cold while binding ingredients.

For the Filling:

• Brown sugar – Provides sweetness and depth; use light or dark depending on preference.
• Corn syrup – Keeps the filling soft and gooey; maple syrup can be used for a different flavour profile but it may change the texture.
• Egg – Helps set the filling; no substitute recommended.
• Butter – Adds richness; use salted or unsalted.
• Vanilla extract – For flavour; almond extract is a fun alternative.
• Vinegar – Balances sweetness; lemon juice can also be used.
• Salt – Brings out the flavours.
• Chopped pecans – Optional for texture; walnuts, raisins, or leaving them out completely are all classic variations. You can even try chocolate chips!

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Classic Canadian Butter Tarts

Yields: 12–16 tarts | Prep time: 30 minutes | Chill time: 30 minutes | Bake time: 15–17 minutes

Ingredients:

For the Pastry:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 1 large egg
• 2 tsp white vinegar
• Ice water

For the Filling:

• 1/2 cup packed brown sugar
• 1/2 cup golden corn syrup
• 1 egg
• 2 tbsp butter, softened
• 1 tsp vanilla extract
• 1 tsp vinegar
• 1/8 tsp salt
• 1 cup chopped pecans

Directions:

Prepare the Pastry:

1. Combine the flour and salt in a food processor until mixed well.
2. Pulse to cut in butter and shortening until crumbly.
3. In a small bowl, beat the egg with the vinegar, then add enough ice water to bring the total liquid to 1/2 cup.
4. With the food processor running, add the egg mixture and process until it just starts to form a dough. Do not allow it to form a ball in the processor.
5. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
6. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into circles using a round cutter (Image 1) and fit into mini tart pans or muffin tins to form tart shells. (Image 2) Reroll scraps as needed.

Make the Filling:

7. In a medium bowl, whisk together the brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt until smooth. (Image 3)
8. Divide the chopped pecans between the prepared tart shells. (Image 4)

7. Spoon the filling into the prepared tart shells, filling each about two-thirds full. (Image 5)

Bake:

10. Bake in a preheated 425°F (220°C) oven for 15–17 minutes, or until the filling is bubbling and the pastry is golden brown. (Image 6)
11. Let cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Continue to Content

Yield: 16 Servings

Classic Canadian Butter Tarts

Prep Time: 30 minutes

Cook Time: 17 minutes

Additional Time: 30 minutes

Total Time: 1 hour 17 minutes

Flaky pastry with a gooey, sweet filling – this classic Canadian butter tarts recipe is a beloved treat made with simple pantry ingredients.

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Ingredients

For the Pastry:

Toggle ingredient group

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 1 large egg
• 2 tsp white vinegar
• Ice water

For the Filling:

Toggle ingredient group

• 1/2 cup packed brown sugar
• 1/2 cup golden corn syrup
• 1 egg
• 2 tbsp butter, softened
• 1 tsp vanilla extract
• 1 tsp vinegar
• 1/8 tsp salt
• 1 cup chopped pecans

Instructions

Prepare the Pastry:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. In a small bowl, beat the egg with the vinegar, then add enough ice water to bring the total liquid to 1/2 cup.
4. Gradually stir the liquid into the flour mixture until the dough just comes together.
5. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
6. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into circles using a round cutter and fit into muffin tins to form tart shells. Reroll scraps as needed.

Make the Filling:

1. In a medium bowl, whisk together the brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt until smooth.
2. Divide the chopped pecans between the prepared tart shells.
3. Spoon the filling into the prepared tart shells, filling each about two-thirds full.

Bake:

1. Bake in a preheated 425°F (220°C) oven for 15–17 minutes, or until the filling is bubbling and the pastry is golden brown.
2. Let cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Recommended Products

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• 
  Non-Stick Bakeware Standard Muffin and Cupcake Pan
• 
  12PCS Tart Pan 3inch
• 
  Pyrex Glass Mixing Bowl Set

Nutrition Information:

Yield:

16

Serving Size:

1 tart
Amount Per Serving: Calories: 315Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 238mgCarbohydrates: 33gFiber: 1gSugar: 14gProtein: 4g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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