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
