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Butter Tarts

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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

  1. In a large bowl, mix flour, sugar, and salt.
  2. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces.
  3. 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.
  4. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Roll chilled dough to 1/8-inch thickness on a floured surface. Cut 3 1/2 to 4-inch circles.
  6. Press circles into a 12-cup muffin pan. Freeze for 10–15 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Whisk together brown sugar, corn syrup, melted butter, eggs, vinegar, and vanilla until just combined.
  9. Divide raisins or pecans among tart shells if using.
  10. Fill each shell about three-quarters full with filling.
  11. Bake 20–25 minutes until pastry is golden and filling is slightly puffed but still slightly jiggly in the center.
  12. 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.
  • Reheat at 300°F for 5–8 minutes if desired.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-butter-tarts/