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Best Classic Canadian Butter Tarts

Butter tarts are a quintessential Canadian dessert known for their flaky pastry and sweet, gooey filling. This recipe creates six delicious butter tarts that offer a perfect balance of richness and sweetness, making them a delightful treat for any occasion.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Canadian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowl
  • 1 rolling pin
  • 1 pastry cutter
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 oven

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup unsalted butter Cold and cubed.
  • 4-5 tablespoons ice water
  • 1 cup brown sugar Packed.
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup raisins or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Do not overwork the dough.
  • Turn the dough out onto a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, vanilla extract, and salt until well combined.
  • Once the dough has chilled, roll it out to about 1/8-inch thickness on a floured surface. Using a round cutter, cut out circles of dough that are slightly larger than the muffin tin cups.
  • Fit the dough circles into the muffin tin, pressing down gently to cover the bottom and sides of each cup.
  • If using raisins or pecans, distribute them evenly among the pastry-lined cups.
  • Pour the filling mixture into each tart shell, filling them about ¾ full.
  • Bake in the preheated oven for 20-25 minutes, or until the filling is set and the edges of the pastry are golden brown.
  • Remove the butter tarts from the oven and let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the butter is cold for a flaky pastry texture.
You can also experiment with different fillings, such as chocolate or different nuts, for a twist on the classic recipe.
Store any leftovers in an airtight container at room temperature for up to 3 days.