butter tarts

The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

The Best Classic Canadian Butter Tarts

brown sugar

corn syrup

butter, melted

tsp vanilla extract

tsp salt

raisins, substituting, pecans, walnuts or chocolate chips also make good variations

flour

salt

tbsp ice water, approximately, enough to bring the dough together

Pulse the cold butter and shortening into the...

Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.

Sprinkle the water over the surface and toss...

Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Form the dough into two rounds about an...

Form the dough into two rounds about an inch thick.

Wrap in plastic wrap and let rest in...

Wrap in plastic wrap and let rest in the fridge for about a half hour.

Roll out on lightly floured surface. Cut into...

Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

Combine all filling ingredients except raisins.

Mix well.

Sprinkle raisins in a single layer in the...

Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.

Fill 2/3 full with syrup mixture.

Bake on bottom shelf of oven at 425...

Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.

Cool completely on a wire rack and remove...

Cool completely on a wire rack and remove tarts from from pans.

Quick, easy butter tart squares are perfect for fall or Christmas baking!

Butter Tart Squares

all purpose flour

tbsp powdered icing sugar

unsalted butter (cold, cubed)

water (optional)

butter (unsalted)

brown sugar (lightly packed)

eggs

tbsp white vinegar

vanilla

raisins

Line a 9x13&quot; pan and line with parchment paper and spray with non stick spray. Preheat oven to 350 degrees F.

In a large bowl, combine flour and powdered sugar.

Cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it doesn&#x27;t hold together, add 1-2 tablespoons of water.

Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.

Meanwhile, prepare your filling. In a medium bowl, melt butter in the microwave.

Whisk in brown sugar until smooth. Whisk in eggs, one at a time, then add the vinegar and vanilla. Stir in raisins if using.

Pour over crust and bake another 25-30 minutes until filling is set or almost set -- a slight jiggle is fine but you don&#x27;t want a lot of movement. Cool to room temperature and refrigerate several hours before slicing.

The Best Canadian treat are these Maple Pecan Butter Tarts with pecans and maple syrup. Tasting just like pecan pie, a perfect butter tarts recipe.

Maple Pecan Butter Tarts

Tart Shells

Butter, melted

Brown Sugar

maple syrup

Eggs

Pecans, chopped

Preheat the oven to 350 degrees

In a bowl mix together the melted butter,...

In a bowl mix together the melted butter, brown sugar, maple syrup, eggs and pecans

Fill each tart shell with filling, to about...

Fill each tart shell with filling, to about 3/4 full and arrange on a baking sheet

Bake for 22-25 minutes, until the pastry edges...

Bake for 22-25 minutes, until the pastry edges are a golden brown. 

Remove from oven allow to sit for 2...

Remove from oven allow to sit for 2 minutes, the transfer to wire cooling rack. Cool completely and enjoy! 

Old Fashioned Butter Tarts, the best Homemade Canadian Recipe, with the perfect sweet runny filling, dessert or snack idea.

Old Fashioned Butter Tarts

Pie Pastry Recipe or 12 pre-made tart shells

butter (melted / cooled) ((50 grams))

brown sugar (lightly packed) ((90 grams))

corn syrup ((170 grams))

raisins ((120 grams))

water

mini chocolate chips ((45 grams))

pecans (or walnuts) ((41 grams))

Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.

Pre-heat oven to 400°F.   Grease and flour a 12 size medium muffin tin.

Remove pastry from fridge roll out to 1/8&quot; thickness and cut out with a round cookie cutter.  Gently form into muffin tin, use a small lightly floured shot glass to gently form the rounds into the tin.

PIE PASTRY

If using raisins then place them in a medium bowl and cover with boiling water, let sit 5 minutes then drain. Immediately add hot raisins to butter mixture and stir until butter has melted.  Then add beaten egg and vanilla, brown sugar, salt and corn syrup stir to combine well.  

If not using the raisins then melt the butter, let cool slightly, then add the beaten egg, vanilla, brown sugar, salt and corn syrup stir to combine well. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.

Pour the filling into the prepared tart shells and bake for 15 minutes at 400°F, reduce heat to 350°F and continue baking for approximately 10 - 15 minutes (until they start to brown).  Let cool before serving. Enjoy!

BUTTER TART FILLING

A classic Canadian dessert that are actually quite easy to make. They are sweet, gooey and the perfect treat to end a nice meal.

Pecan Butter Tarts

Package of 18 mini tart shells (or make your own with your favourite recipe)

butter,

pecans, chopped

Preheat oven to 350°F.

Mix melted butter, brown sugar, egg and pecans...

Mix melted butter, brown sugar, egg and pecans in a mixing bowl.

Fill each tart shell with nut filling.

Bake for 20 to 25 minutes until light...

Bake for 20 to 25 minutes until light golden brown.

Cool in pan for 3 minutes. Remove to...

Cool in pan for 3 minutes. Remove to a cooling rack. Cool completely.

https://mediavine-res.cloudinary.com/video/upload/hwx3n4v3q9xwg01m1ymu.mp4

Pecan Butter Tarts - A classic Canadian dessert that are actually quite easy to make. They are sweet, gooey and the perfect treat to end a nice meal.

This pecan tassie recipe is a mash up of a butter tart and pecan pie in a small bite sized dessert.

Butter Pecan Tassies

butter (, softened)

oz cream cheese

butter (, melted)

pecans

Beat the 1 cup softened butter with the cream cheese using a stand mixer or electric mixer, on medium speed, until mixture is combined. Beat in the flour, a little at a time, on low speed until combined.

Shape dough into 48 balls. Press each ball evenly into the bottoms and up the sides of 48 ungreased 1-3/4-inch mini muffin cups.

With an electric mixer or a stand mixer, beat the melted butter with the brown sugar and corn syrup. Mix in the egg and vanilla. Stir in the pecans. Pour into the tassie cups so that they are close to 3/4 full. If you fill it more than that there is a chance it will overflow when baking.

Bake in a 325F oven for 20-23 minutes. Cool.

The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.

sugar

butter

brown sugar (packed)

corn syrup (golden)

eggs (slightly beaten)

Sift flour, salt and sugar together.

Using a pastry blender cut butter into flour mix until it resembles course meal.

Add cold water a bit at a time until dough just starts to hold together. Adding too much water will make for a tough dough. Do not over-work the dough.

Press dough together forming a disk.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll out the pastry dough to 1/4 inch thickness. Cut into sixteen 4-inch circles or twelve 5-inch circles.

Press the dough into muffin tins being careful not to stretch the dough.

Refrigerate until the filling is prepared.

Butter Tart Pastry

In a large bowl, mix together butter, brown sugar and corn syrup. Stir until the butter is creamed and the sugar is dissolved.

Add eggs, vanilla and pinch of salt. Mix well.

Fill the tart shells about 2/3 full with the filling.

Bake at 400º Fahrenheit for 15-20 minutes.

The filling should be lightly browned and bubbling.

Let the butter tarts cool in pan for about 10 minutes. Transfer to rack to cool completely.

Butter Tart Filling

Looking for a delicious butter tart recipe? This classic Canadian recipe is the most popular one on the prairies and is perfect for your holiday baking!

Butter Tart Recipe

milk

tart shells

Melt your butter, then add in the vanilla, egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin&#039; devil out of it, and you are good.

Now add in your raisins, and half a cup is the bare minimum I use. I find that sometimes there is too much liquid and not enough raisins by the time I reach the end; be brave and just add in what you need at that point.

Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time

Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.

Butter tarts are a beloved classic, known for their flaky, melt-in-your-mouth pastry and rich, gooey filling.  This recipe uses hand made dough and my famous filling to make the perfect butter tart.

The Best Canadian Butter Tarts

all-purpose flour

lard

vinegar

egg yolk (lightly beaten)

ice water

brown sugar (lumps broken up, packed)

egg (beaten well)

whipping cream

Thompson raisins (or currants)

Whisk together the flour and salt in a large bowl.

Cut in the butter and the Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.

In a 1-cup liquid measuring cup, combine the vinegar and the egg yolk. Add the ice water to make ½ cup of water.

Gradually stir the liquid into the flour mixture, adding only enough liquid to form a cohesive dough. You may not need to use all of the liquid. If you need to add more, flick the ice water onto the dough using your fingers, a little at a time, until the dough comes together.

Gently gather the dough into a ball and flatten it into a disk. Then, wrap it in plastic wrap and refrigerate for an hour if you plan to use it right away, or freeze it for future use.

How to Make the Tart Crust by Hand

Add the flour and salt to a medium to large-capacity food processor fitted with the metal blade. Pulse for 3-4 seconds to combine.

Add in the cold butter and lard cubes. Process for a few seconds at a time until you have pea-size clumps of the butter and lard in the flour mixture.

Add some of the cold water mixture slowly into the flour mixture, then process for a few seconds. Add just enough more liquid and process until the flour mixture is just clumpy and starts to cling together in clumps. You may not end up using all of the liquid.

How to Make the Tart Crust With a Food Processor

When you are ready to use the dough and it has chilled, roll out each portion one at a time on a lightly floured surface. Roll the dough to a thickness of ¼ inch. You will get exactly 12 tart shells.

Using a 4-inch biscuit cutter, cut the dough into circles, then place each circle into a muffin well. Gently push the dough into the muffin well, forming a tart. The top of the tart should be slightly above the muffin well, which helps to prevent the tart from spilling over.

Place the muffin tins into the refrigerator while you make the filling.

Prepare the Tart Shells

In a large bowl or a 10-cup capacity liquid measuring cup, combine the brown sugar, melted butter, beaten eggs, cream, and vanilla until you have a smooth mixture.

Prepare the Filling

Preheat the oven to 375°F (190°C) and set an oven rack in the middle position.

Remove the chilled tart shells. Place half a tablespoon of raisins into the bottom of each tart.  See my notes below for raisins.

Fill the tart ⅔ of the way to the top of the tart shell with the liquid filling mixture.

Repeat this process with all the remaining tarts.

Bake in the oven for 20-22 minutes, until the edges of the tart shells are golden brown and the filling has started to firm up and set.

Remove the tarts from the oven and cool them on a wire rack for a few minutes. Then, run a butter knife around the edge of each tart to loosen it. Let the tarts cool completely in the pan, then remove them from the muffin wells.

If the tarts are sticking in the tin, run a knife around the edges again and refrigerate to cool it more, then remove.

Once cooled, store them in an airtight container, separating layers with parchment paper for up to three days at room temperature. You can also freeze them after storing them in the same manner.

Bake the Butter Tarts

I have been making these tarts since I was a little girl with my Mom &amp; Aunt &amp; with my daughters &amp; grandkids. Everyone loves them so much!!!

These Butter Tarts are a Canadian classic that comes together with just 25 minutes of prep! Homemade pastry shells are filled with a rich, caramel-y filling and pecans or raisins, then baked until buttery and flaky on the inside and gooey on the inside.

Butter Tarts

all-purpose flour ((227 grams)** see note)

tsp sugar

unsalted butter (cubed (112 grams))

brown sugar, packed ((190 grams))

golden corn syrup

salted butter, melted

white vinegar ((optional: it helps to cut the sweetness))

vanilla extract

In a large bowl, stir together the flour, sugar, and salt.

Cut in the butter with a pastry cutter (or your hands!), until crumbly. (The butter should be in pea-sized chunks.)

Stir in 2 to 3 tablespoons cold water and work the dough with your hands, until it comes together in a ball, adding in additional cold water if necessary.

Shape the dough into a fat disc and wrap in plastic wrap. Refrigerate it for at least 1 hour or up to 1 week.

On a large piece of parchment paper, roll out the pastry.

Use a circular cookie cutter or large cup to cut the dough into 3½-4" rounds.

Place the rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides. You will fill one 12-cup muffin pan.

Place the muffin pan into the freezer for 10 to 15 minutes.

Pastry Tart Shells

Preheat the oven to 350°F.

In a large bowl, whisk together the brown sugar, corn syrup, butter, eggs, vinegar, and vanilla

Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.

Bake for 20 to 25 minutes, until the pastry is golden brown and the filling has puffed slightly.

Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Top 11 butter tarts recipes from across the web

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Top Tags

The Best Classic Canadian Butter Ta...

Butter Tart Squares

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The Best Canadian Butter Tarts

Butter Tarts

Top 11 butter tarts recipes from across the web

The most viewed butter tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Classic Canadian Butter Ta...

Butter Tart Squares

Maple Pecan Butter Tarts

Old Fashioned Butter Tarts

Pecan Butter Tarts

Butter Pecan Tassies

Old Fashioned Butter Tarts

Maple Pecan Butter Tarts

Butter Tart Recipe

The Best Canadian Butter Tarts

Butter Tarts

The most viewed butter tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine