butter tart recipe

This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.

BEST Canadian Butter Tarts

(375 grams) all-purpose flour,

tsp (2.5 milliliters) baking powder

tsp (2.5 milliliters) salt

(114 grams) lard

unsalted butter

tsp (5 milliliters) white vinegar

(250 milliliters) cold water

(165 grams) packed brown sugar

tbsp (15 milliliters) table or whipping cream

tsp (5 milliliters) vanilla extract

pecans, walnuts, raisins or chocolate chips

In a large bowl, toss together the flour, baking powder and salt.

Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.

In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.

Gradually stir in the liquid, adding just enough to make the dough cling together.

Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.

Roll the dough on a floured surface to about 1/8&#8243; thick. Cut as many 4&#8243; circles as you can. Re-roll the scraps and cut out more circles to make 12.

Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.

Preheat oven to 375F and position a rack in lower third of oven.

In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.

Divide the pecans (if using) among the pastry shells and pour in the filling until half full.

Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.

Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.

I am addicted. Made it multiple times. So delicious! Thank you

So easy, so tasty. They were a big hit with our neighbours during drinks in the front garden. Thank you. 

I like using the directions to cut the butter in thawed

Great recipe! Made these today and they tasted amazing! 

I made this recipe today I must say I love the crust. I don’t really like the filling. I have my old recipe with corn syrup &amp; maple syrup instead of just brown sugar.  They give you extra Mmm...yummy in your mouth! However, the recipe is very easy to follow. Thank you for sharing 

I think I must have overworked the pastry. It was a tough dough. Not very flakey. I’m sure it was my error....everything in the recipe should have made it tender and flakey. LOVED the filling..it’s a nice change. 
I make tarts all the time and if I could give a tip for any pastry.....when rolling the dough...I cut it ALL into tarts and freeze what I’m not going to use on baking day. I roll flat, cut into circles and put parchment between each one, so it’s easy to separate. I do the same for pie shells. Then when you have surprise visitors, I don’t have to haul out all the baking ingredients. Just thaw and fill. It takes no room in the freezer because everything if frozen flat.

I have never had so many compliments on my butter tarts!  I always used one recipe for years, but I tried these and I'm going to stick with this recipe.

Absolutely delicious.  

Very nice tarts!  This recipe is a keeper.  Just the right amount of every ingredient.

Made these for the family twice in one week!!  These were not overly sweet as some butter tarts are.

https://content.jwplatform.com/videos/vhd9QEIa.mp4

These butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.

Canadian Butter Tarts

A Canadian treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center!

Canadian Butter Tart Recipe

flour

sugar

fine sea salt

unsalted butter (, cold)

water (, cold)

unsalted butter (, at room temperature)

brown sugar

eggs (, at room temperature)

maple syrup

vanilla extract

Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.

Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.

Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.

Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.

Preheat the oven to 350°F.

Crust

Cream the butter and sugar together. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you&#39;ll need to whisk before pouring into muffin tins.

Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.

Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.

If you&#039;ve tried this recipe, come back and let us know how it was in the comment or ratings!

Filling

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599702662/btfkonrokfvhhgz9boh7.mp4

A Canadian treat that everyone should try, these Canadian Butter Tarts consist of a flaky crust filled with a buttery, rich, caramel like, gooey center!

Butter tart squares feature a buttery, crumbly crust topped with a gooey, sweet mixture of brown sugar, vanilla, raisins, and pecans.

Butter Tart Squares

all purpose flour

butter

eggs (lightly beaten)

butter melted (cooled)

brown sugar (lightly packed)

baking powder

vanilla

salt

raisins

pecans

Pre- heat oven to 350F/180C. Line a 9 inch square pan with parchment paper.

In a medium bowl combine the flour and sugar, add the butter and fix to form course crumbs. Press into the prepared pan and bake for 15 minutes, let cool 10 minutes.

In a small bowl add the raisins and cover with boiling water, let sit 15 minutes, drain well, towel dry.

In a medium bowl mix together the eggs and butter, add the sugar, flour, baking powder, vanilla and salt, whisk to combine, stir in the raisins and pecans. Pour over the base and bake for 20-25 minutes or until the top springs back when lightly touched. Let cool in the pan on a wire rack, then cut into squares. For easier cutting chill for 20 minutes. Enjoy!

Top 3 butter tart recipe recipes from across the web

The most viewed butter tart recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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BEST Canadian Butter Tarts

Canadian Butter Tart Recipe

Butter Tart Squares

Top 3 butter tart recipe recipes from across the web

The most viewed butter tart recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Canadian Butter Tarts

Canadian Butter Tart Recipe

Butter Tart Squares

The most viewed butter tart recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine