This traditional Canadian butter tarts recipe is decadent and delicious, and the individual portions makes them easy to serve for a crowd.
When I’m serving dessert at a party, I prefer to make recipes that come in individual portions like these cherry cheesecake tarts or these mincemeat tarts. Because of that (and the fact that everyone loves them!), these traditional Canadian butter tarts are also on my go-to party dessert list.
One of my favorite desserts of all time, it’s hard not to love traditional Canadian Butter Tarts. They are delicious…but no looking at the calorie count for these guys…you don’t want to know!
For those who aren’t familiar with butter tarts, they are quite similar to the American pecan pie. But they are served in individual portions with a flaky crust and (optionally) with raisins or nuts on the bottom of the tart.
There is some debate as to whether or not “real” butter tarts have raisins in them. But I say serve them however you like them (I prefer the raisins!)
How To Make Butter Tarts Pastry
Part of the trick to making good butter tarts is to get the pastry right. It’s very buttery and somewhat flaky, kind of like a cross between Phyllo dough and pie crust pastry.
So given that we need this special pastry, you may be looking at the recipe below and wondering why you don’t see the pastry ingredients included.
Well, let me tell you…
There’s a difference between the way that American flour and Canadian flour is milled. And that difference creates flour that has very different texture.
Which means, depending on where you buy your flour, you need different amounts of the ingredients to make the pastry turn out.
So, I’ve created a separate recipe for No fail pastry that lists the American and Canadian measurements required for the dough. You want the “really good version” of the recipe for butter tarts.
Of course, if you don’t want to go to all the trouble of making your own pastry, you can go with pre-made tart shells.
The Butter Tarts Filling
The butter tarts filling is much simpler than the pastry.
Mix the butter and the sugar together until it is very light and fluffy (the sugar should be dissolved in the butter).
Then add in the rest of the ingredients except the raisins or nuts.
Add a few raisins or nuts in the bottom of each tart shell.
Fill it about 3/4 full with the butter tart filling, and bake for 12 minutes. Not much to this part!
Let them cool and enjoy!
Traditional Canadian Butter Tarts
- 12 Tart shells See our No Fail Pastry recipe to make your own - the ingredient measurements are different if you are using Canadian vs American flour
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup corn syrup or maple syrup - corn syrup is the traditional ingredient but you can use maple syrup if you want a bit of twist
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- pinch salt
- 1/4 cup raisins, currant, walnuts or pecans Optional
Pots and Utensils:
- Mixing Bowl and mixer
- Muffin Tins
- Adjust the rack in your oven so that it is in the bottom third of the oven.
- Pre-heat the oven to 450°F.
- In the mixing bowl, use the mixer to cream the butter and the brown sugar together until well mixed.
- Add in the corn syrup, egg, vanilla, vinegar and salt.
- Mix until well combined. Set aside.
- Line the muffin tins with the pastry dough (instructions to make your own No Fail Pastry Crust are here, or use pre-made tart shells).
- (Optional) Place a few raisins, currants, walnuts or pecans at the bottom of each tart shell.
- Fill each of the tarts about three-quarters full with the corn syrup mixture.
- Bake for 12 minutes...the filling should be bubbly and the crust golden brown.
- Let the tarts stand for about 1 minute on a cooling rack.
- Then remove the tarts from the muffin tins to prevent sticking. You will need to be careful with this since the still-warm crust is easy to break.
- Continue to let the individual tarts cool on the cooling rack.