Butter Tarts Recipe
Rich, gooey caramel-like filling encased in tender, buttery pastry shells that shatter with each blissful bite.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">225g all-purpose flour</li> <li class="ingredients-single-item">2g salt</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">15ml white vinegar</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">200g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">5ml vanilla extract</li> <li class="ingredients-single-item">30ml pure maple syrup</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">100g raisins or chopped pecans (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter</li> <li class="equipment-single-item">Pastry blender (optional)</li> <li class="equipment-single-item">Rolling pin</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry blender or your fingertips to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keeping butter chunks visible is key to creating flaky layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Combine the ice-cold water and vinegar (the vinegar helps inhibit gluten formation, ensuring a tender crust). Drizzle this mixture over the flour-butter mixture, stirring with a fork until the dough just begins to come together. If needed, add 1-2 more tablespoons of cold water, but be careful not to over-moisten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gently gather the dough into a ball, then flatten into a disc. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender, flaky pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. In a medium bowl, whisk together the melted butter and brown sugar until smooth. The sugar should begin to dissolve in the warm butter, creating the base for that signature caramelized flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, maple syrup, and salt until the mixture is smooth and well combined. If using raisins or pecans, set them aside for now. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled pastry to about 3mm (1/8 inch) thickness. Use a 10cm round cookie cutter to cut out 12 circles, re-rolling scraps as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gently press each pastry circle into the cups of a standard muffin tin, allowing the edges to create a ruffled border. Don't worry if they're not perfect – butter tarts have a rustic charm. Chill the pastry-lined tin for 15 minutes to prevent shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> If using raisins or pecans, distribute them evenly among the pastry-lined cups. Then, fill each tart shell about 2/3 full with the prepared filling mixture. Be careful not to overfill, as the filling will bubble and expand during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 13-15 minutes, or until the pastry is golden and the filling is bubbly and has just set around the edges but still appears slightly jiggly in the center. For firmer tarts, bake 2-3 minutes longer; for runnier centers, reduce baking time by 1-2 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the tarts to cool in the tin for 5 minutes, then carefully run a small knife around the edges to loosen. Transfer to a wire rack to cool completely. As they cool, the filling will set further while maintaining that luscious, gooey center that butter tarts are famous for. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Store cooled butter tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months – just thaw at room temperature when you're ready to enjoy a taste of Canadian baking tradition! </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do traditional Canadian butter tarts have a runny filling?
Authentic Canadian butter tarts traditionally feature a runny, gooey centre—it's their defining characteristic! The filling should set just enough at the edges while remaining deliciously oozy in the middle. This texture comes from the precise ratio of eggs to sugar and careful baking timing to avoid over-setting.
Are raisins or pecans traditional in butter tart filling?
The raisin vs. pecan debate divides Canadian butter tart enthusiasts! Historically, plain or raisin-filled tarts were most traditional, dating back to early 1900s recipes. Pecans became popular later. True butter tart connoisseurs have strong opinions, but the beauty is you can make them plain, with raisins, or with nuts—all are delicious!
What's the best way to achieve a flaky pastry for tart shells?
For supremely flaky tart shells, keep everything cold—especially the butter. The visible butter pieces create steam pockets during baking that form delicate layers. Adding vinegar to the dough inhibits gluten formation, while a proper rest in the refrigerator relaxes the dough. Handle minimally and chill the shaped shells before filling.
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