Traditional Canadian Butter Tarts

Traditional Canadian Butter Tarts
Traditional Canadian Butter Tarts

One of my favorite desserts of all time, it’s hard not to love traditional Canadian Butter Tarts…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 served in individual portions and with the fruit or nuts on the bottom of the tart.

Preparation time: 30 minutes

Baking time: 12 minutes

Total time: 45 minutes

Makes: 12 butter tarts

What You Need


See our No Fail Pastry Crust post to find out how to make the dough…you can choose either the “really easy” or the “really good” recipe, but the latter works best with these tarts.  

Or, If you want to do pastry the easy way, you can buy the pre-made tart shells.

Ingredients for the Filling:

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
(Optional) 1/4 cup raisins, currant, walnuts or pecans

Pots and Utensils:

Mixing Bowl and mixer
Muffin Tins

How to Put It Together

1. Adjust the rack in your oven so that it is in the bottom third of the oven.

2. Pre-heat the oven to 450°F.

3. In the mixing bowl, use the mixer to cream the butter and the brown sugar together until well mixed.

4. Add in the corn syrup, egg, vanilla, vinegar and salt.

5. Mix until well combined. Set aside.

6. 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).

7. (Optional) Place a few raisins, currants, walnuts or pecans at the bottom of each tart shell.

8. Fill each of the tarts about three-quarters full with the corn syrup mixture.

7. Bake for 12 minutes…the filling should be bubbly and the crust golden brown.

8. Let the tarts stand for about 1 minute on a cooling rack.

9. 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.

10. Continue to let the individual tarts cool on the cooling rack.

Serve and enjoy!

Traditional Canadian Butter Tarts
Traditional Canadian Butter Tarts

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