Butter Tarts are a beloved Canadian dessert made with flaky, buttery pastry shells filled with a rich brown sugar syrup mixture. With a perfectly crisp crust and a gooey, caramel-like center, these classic treats are simple to prepare yet incredibly satisfying. Whether you prefer them plain, with raisins, or with pecans, they are a timeless dessert perfect for holidays, gatherings, or everyday indulgence.
Why You’ll Love This Recipe
These butter tarts are everything a classic dessert should be: simple, rich, and comforting. The homemade pastry creates a tender, flaky shell that contrasts beautifully with the sweet, gooey filling.
You’ll love how quickly they come together with just 25 minutes of active preparation time. The filling requires only a handful of pantry staples, and the recipe is easy enough for beginner bakers while still delivering bakery-quality results.
They are also customizable. Whether you’re firmly on team raisins, prefer pecans, or enjoy them plain and syrupy, this recipe adapts to your personal taste. Plus, they store well, making them perfect for preparing ahead of special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pastry Tart Shells
1 ¾ cups (227 grams) all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
½ cup (112 grams) cold unsalted butter, cubed
⅓ cup cold water (add gradually as needed)
Butter Tart Filling
1 cup (190 grams) 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
Prepare the Pastry
In a large mixing bowl, stir together the flour, sugar, and salt until combined.
Add the cold, cubed butter. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Add 2 to 3 tablespoons of cold water and gently work the dough together with your hands. Add additional water, one tablespoon at a time if necessary, just until the dough comes together into a ball. Avoid overworking.
Shape the dough into a thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 week).
After chilling, roll the dough out on a lightly floured surface to about ⅛-inch thickness. Use a 3½ to 4-inch round cutter to cut circles.
Press each circle gently into a 12-cup muffin pan, ensuring the dough fits evenly along the bottom and sides. Place the pan in the freezer for 10 to 15 minutes to firm up.
Prepare the Filling
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla extract just until combined. Do not overmix.
If using raisins or pecans, divide them evenly among the chilled tart shells.
Carefully ladle the filling into each unbaked tart shell, filling about three-quarters full.
Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling has puffed slightly but still jiggles a little in the center.
Allow the tarts to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. The filling will set more as it cools.
Serve warm, at room temperature, or chilled depending on your preferred texture.
Raisin Butter Tarts
Add ½ cup of raisins divided evenly among the tart shells for a traditional version.
Pecan Butter Tarts
Substitute raisins with ½ cup chopped pecans for added crunch and a nutty flavor.
Plain Butter Tarts
Skip the add-ins entirely for a smooth, gooey filling that highlights the caramel notes.
Firm Filling Version
For a slightly firmer filling, chill the baked tarts in the refrigerator before serving.
Maple Twist
Replace 2 tablespoons of corn syrup with pure maple syrup for a subtle maple flavor.
Storage/Reheating
Store cooled butter tarts in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a single layer in an airtight container for up to 3 months. Place parchment paper between layers to prevent sticking.
To serve after freezing, thaw overnight in the refrigerator.
Butter tarts can be enjoyed cold, at room temperature, or slightly warmed. To reheat, place them in a 300°F oven for 5 to 8 minutes until gently warmed through.
FAQs
What makes butter tarts different from pecan pie?
Butter tarts are smaller individual pastries with a gooier filling and typically do not contain cornstarch. Pecan pie usually has a firmer filling and always includes pecans.
Should butter tarts be runny in the center?
They should be slightly gooey but not liquid. The filling continues to set as it cools, so avoid overbaking.
Why did my filling sink in the middle?
Overmixing can incorporate too much air, causing the filling to puff in the oven and sink as it cools. Mix just until combined.
Can I make the dough ahead of time?
Yes, the pastry dough can be refrigerated for up to one week or frozen for up to three months.
Do I have to use vinegar in the filling?
The vinegar helps balance sweetness and prevents crystallization, but the recipe will still work without it.
Can I use store-bought pastry?
Yes, pre-made pie dough can be used to save time, though homemade crust offers the best texture and flavor.
How do I prevent the tarts from sticking to the pan?
Ensure the muffin pan is not overfilled and allow the tarts to cool for 10 minutes before removing. Lightly greasing the pan can also help.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches if necessary.
Why are my butter tarts too firm?
They may have been overbaked. Remove them when the centers are still slightly jiggly.
Can I serve butter tarts warm?
Yes, they are delicious warm, at room temperature, or chilled. The colder they are, the firmer the filling becomes.
Conclusion
Butter Tarts are a true classic that combine simple ingredients into an irresistibly rich and satisfying dessert. With their flaky homemade crust and sweet, gooey center, they are perfect for holidays, celebrations, or anytime you want a comforting treat. Whether you prefer them plain, with raisins, or with pecans, this recipe delivers consistent, delicious results every time.
Classic Canadian butter tarts made with flaky homemade pastry shells filled with a rich, gooey brown sugar and syrup filling. Perfectly sweet and comforting, these tarts can be customized with raisins, pecans, or enjoyed plain.
Author:Sophia
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:1 hour 50 minutes
Yield:12 tarts
Category:Dessert
Method:Baking
Cuisine:Canadian
Diet:Vegetarian
Ingredients
Pastry Tart Shells:
1 3/4 cups (227 grams) all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (112 grams) cold unsalted butter, cubed
1/3 cup cold water (add gradually as needed)
Butter Tart Filling:
1 cup (190 grams) packed brown sugar
1/2 cup golden corn syrup
1/4 cup salted butter, melted
2 large eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup raisins or pecans (optional)
Instructions
In a large bowl, mix flour, sugar, and salt.
Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces.
Add 2–3 tablespoons cold water and gently mix. Add more water 1 tablespoon at a time just until dough comes together. Do not overwork.
Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll chilled dough to 1/8-inch thickness on a floured surface. Cut 3 1/2 to 4-inch circles.
Press circles into a 12-cup muffin pan. Freeze for 10–15 minutes.
Preheat oven to 350°F (175°C).
Whisk together brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla until just combined.
Divide raisins or pecans among tart shells if using.
Fill each shell about three-quarters full with filling.
Bake 20–25 minutes until pastry is golden and filling is slightly puffed but still slightly jiggly in the center.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Do not overmix the filling to prevent sinking centers.
For firmer filling, chill baked tarts before serving.
Dough can be refrigerated up to 1 week or frozen up to 3 months.
Store in refrigerator up to 5 days.
Freeze up to 3 months with parchment between layers.
