I bake buttery, flaky pastry cups filled with a gooey, caramel-like mixture of brown sugar, egg, and butter—with raisins or nuts optional—to deliver a classic Canadian sweet treat that’s rich, comforting, and utterly indulgent.
Why I’ll Love This Recipe
I adore how these butter tarts balance a crisp, tender crust with a soft, oozy center that’s both sweet and slightly sticky. They’re surprisingly easy to make but feel special—perfect for potlucks, holiday baking or an evening indulgence with a cup of tea.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter (cold, for crust)
- Salt
- Ice water
- Brown sugar
- Granulated sugar
- Large eggs
- Unsalted butter (melted)
- Vanilla extract
- Optional: raisins, pecans, walnuts
directions
- Make the crust – I combine flour and salt in a bowl, cut in cold butter until the mix resembles coarse crumbs, then add ice water until it comes together. I refrigerate the dough to rest.
- Roll and shape – I roll out the chilled dough, cut it into rounds and press them into a muffin tin to form tart shells. I chill the shells briefly while preparing the filling.
- Prepare filling – I whisk together brown sugar, granulated sugar, beaten egg, melted butter and vanilla extract. Then I stir in raisins or nuts if using.
- Fill shells – I spoon the filling into the chilled tart shells, filling each almost to the top.
- Bake – I bake the tarts at about 375 °F (190 °C) for around 15–20 minutes until the filling is bubbling and the crust is golden.
- Cool – I let them cool in the pan before removing so the filling sets slightly but remains gooey.
Servings and timing
- Makes: ~12 butter tarts (1 dozen)
- Prep time: ~25 minutes (including crust and filling prep)
- Cook time: ~15–20 minutes
- Total time: ~40–45 minutes
Variations
- Nutty twist: I mix in chopped pecans or walnuts for added texture and flavor.
- No‑raisin version: I omit raisins for a smooth, pure caramel filling.
- Boozy upgrade: I add a splash of bourbon or rum to deepen the taste.
- Maple style: I substitute part of the brown sugar with maple syrup for a Canadian flair.
- Mini size: I bake in mini muffin tins for bite‑sized treats.
storage/reheating
I store butter tarts in an airtight container at room temperature for up to 4 days. I avoid the fridge to keep the crust crisp. If I want them warm, I reheat for 5–7 minutes in a 325 °F oven until the filling softens—no need to microwave.
FAQs
Why do the tarts crack on top?
It’s natural—when the filling bubbles and then cools, it contracts and may crack. It doesn’t affect the flavor or texture.
Can I freeze these?
Yes—I cool them completely, then freeze in a single layer or freezed‑safe container. Thaw at room temperature before serving.
Can I make them ahead?
Absolutely—I bake them, let them cool, and store at room temp. They retain their gooey center even after a day or two.
How do I prevent soggy bottoms?
Chilling the shells before baking and baking on a lower rack helps the bottoms set firmly and avoids underbaking.
Can I use a store‑bought pie crust?
Yes—I sometimes use pre-made pie crust or tart shells to save time with great results.
Conclusion
I absolutely love these Butter Tarts for their perfect combination of flaky crust and rich, sweet filling. They’re nostalgic, comforting, and surprisingly simple to prepare. Whether I’m sharing them with friends or keeping them all to myself, they’re always a hit—and every gooey bite feels like a little celebration.
Print
Classic Canadian Butter Tarts
- Total Time: 30 minutes
- Yield: 12 tarts
Description
Classic Canadian butter tarts with a gooey, caramel-like filling nestled in a flaky pastry—sweet, indulgent, and irresistibly nostalgic.
Ingredients
12 unbaked tart shells or mini pie crusts
¾ cup (150 g) packed brown sugar
3 Tbsp unsalted butter, melted
1 Tbsp corn syrup or golden syrup
1 large egg, beaten
1 tsp vanilla extract
¼ tsp salt
Optional: ½ cup raisins or chopped pecans
Instructions
Preheat oven to 375 °F (190 °C). Place tart shells in a muffin tin or tart pan.
In a bowl, whisk brown sugar, melted butter, corn syrup, beaten egg, vanilla, and salt until smooth. Stir in raisins or pecans if desired.
Spoon filling evenly into tart shells, filling to about ¾ full.
Bake for 18–22 minutes, or until the pastry is golden and the filling is bubbling and lightly set. For softer centers, remove at 18 minutes; for firmer filling, bake closer to 22 minutes.
Let tarts cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dishes
- Method: Baked
- Cuisine: Canadian
