These classic butter tarts are a timeless dessert with tender, flaky pastry shells and a rich, gooey brown sugar filling. Perfectly sweet with a buttery finish, they are simple to make yet impressive enough for holidays, gatherings, or a cozy treat at home.
Why You’ll Love This Recipe
Butter tarts are quick to prepare, deeply comforting, and incredibly versatile. The homemade crust bakes up light and flaky, while the filling stays soft, syrupy, and indulgent. You can keep them plain, add raisins, or include pecans for a bit of texture. They are portioned perfectly for sharing and taste wonderful warm, at room temperature, or chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pastry Crust
1 ¾ cups all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅓ cup cold water
Butter Tart Filling
1 cup packed brown sugar
½ cup golden corn syrup
¼ cup salted butter, melted
2 large eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup raisins or pecans (optional)
Directions
In a large bowl, combine the flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add 2 to 3 tablespoons of cold water and gently mix until the dough starts to come together. Add more water if needed, just until a soft dough forms.
Shape the dough into a thick disc, wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface and cut into 3½-inch rounds.
Press each round into a 12-cup muffin pan, shaping them into tart shells. Freeze the pan for 10 minutes.
In a separate bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla until just combined.
If using raisins or pecans, divide them evenly among the tart shells.
Carefully spoon the filling into each shell, filling about two-thirds full.
Bake for 20 to 25 minutes, until the pastry is golden and the filling is puffed but still slightly jiggly in the center.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Servings and timing
This recipe makes 12 butter tarts.
Preparation time is about 25 minutes.
Chilling time is 1 hour.
Baking time is 20 to 25 minutes.
Total time is approximately 1 hour and 50 minutes.
Variations
You can leave the tarts plain for a smooth, classic filling or add raisins for a traditional touch. Chopped pecans add a pleasant crunch. For deeper flavor, replace a small portion of the brown sugar with dark brown sugar. A pinch of cinnamon can also be added to the filling for warmth.
Storage/Reheating
Store butter tarts in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To serve, enjoy them cold, let them come to room temperature, or warm briefly in a low oven. Frozen tarts should be thawed in the refrigerator before serving.
FAQs
What texture should butter tart filling have?
The filling should be soft and gooey in the center, not fully firm like a pie.
Can I make butter tarts without corn syrup?
Yes, but the filling may develop a slightly crystalline top and be less smooth.
Why did my filling sink after baking?
Overmixing can incorporate air, causing the filling to puff and then sink as it cools.
Do butter tarts need to be refrigerated?
Yes, refrigeration helps maintain freshness and keeps the filling set.
Can I use store-bought pastry?
Yes, though homemade pastry gives a flakier, richer result.
Are butter tarts served warm or cold?
They can be enjoyed warm, at room temperature, or chilled depending on preference.
How do I prevent soggy crusts?
Chilling the shells before filling and baking helps keep the pastry flaky.
Can I make these ahead of time?
Yes, they are ideal for making a day or two in advance.
How full should I fill the shells?
Fill them about two-thirds full to prevent overflow during baking.
Can I double the recipe?
Yes, this recipe doubles easily for larger gatherings.
Conclusion
Butter tarts are a beloved classic for good reason. With their flaky pastry and irresistibly gooey filling, they strike the perfect balance between simple and indulgent. Whether you enjoy them plain or with a favorite addition, these homemade butter tarts are sure to become a cherished dessert in your kitchen.
Classic Canadian butter tarts made with flaky homemade pastry and a gooey brown sugar filling. Perfect for holidays or cozy treats, with optional raisins or pecans for added texture.
Author:Sophia
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:1 hour 50 minutes
Yield:12 butter tarts
Category:Dessert
Method:Baking
Cuisine:Canadian
Diet:Vegetarian
Ingredients
Pastry Crust:
1 ¾ cups all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅓ cup cold water
Butter Tart Filling:
1 cup packed brown sugar
½ cup golden corn syrup
¼ cup salted butter, melted
2 large eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup raisins or pecans (optional)
Instructions
In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add cold water a tablespoon at a time until dough just comes together. Form into a disc, wrap, and chill for 1 hour.
Preheat oven to 350°F (175°C). Roll out dough and cut into 3½-inch rounds. Press into a 12-cup muffin tin. Freeze for 10 minutes.
In another bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla until just combined.
Place raisins or pecans (if using) into tart shells. Fill each shell two-thirds full with the filling.
Bake for 20–25 minutes, until the filling is puffed and the pastry is golden. The center should still jiggle slightly.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use dark brown sugar for a richer flavor.
Add a pinch of cinnamon to the filling for warmth.
Do not overmix the filling to avoid puffing and sinking.
Chill tart shells before filling to prevent soggy bottoms.
Can be made ahead and stored in the fridge or freezer.
