Butter tarts are Canada’s most iconic dessert, featuring a flaky pastry shell filled with a rich, gooey mixture of butter, brown sugar, eggs, and corn syrup that creates an irresistibly sweet and slightly runny center. This quintessentially Canadian treat has sparked passionate debates across the country about the perfect texture, with some preferring a firm, set filling while others champion the traditional runny center that oozes deliciously when bitten. Dating back to pioneer times when resourceful homemakers created magic from basic pantry staples, butter tarts represent the heart of Canadian baking tradition and have become a source of national pride. The beauty of a perfect butter tart lies in achieving the ideal balance between the crisp, buttery pastry and the caramelized filling that’s sweet but not cloying, with just enough filling to create that characteristic slight overflow. This recipe makes 12 traditional butter tarts, perfect for sharing at family gatherings or enjoying with a cup of coffee on a cozy afternoon.
Ingredients
For the pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/4 cup cold vegetable shortening
- 3-4 tablespoons ice water
For the filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Pinch of salt
- 1/2 cup raisins or chopped pecans (optional, but traditional)
Making the Pastry
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces remaining.
Sprinkle 3 tablespoons of ice water over the mixture and stir gently with a fork. Add more water, one teaspoon at a time, until the dough just begins to come together. It should hold together when pressed but not be sticky or wet.
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling time allows the flour to hydrate and the fats to firm up, making the dough easier to roll and ensuring a flaky crust.
Preparing the Tart Shells
Preheat your oven to 450 degrees Fahrenheit. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter or glass about 4 inches in diameter, cut out 12 circles of dough.
Gently press each circle into the cups of a standard muffin tin, being careful not to stretch the dough. The pastry should come up the sides of each cup with a slight overhang. Trim any excess dough, leaving about 1/4 inch above the rim.
Prick the bottom of each tart shell lightly with a fork to prevent puffing during baking. Refrigerate the prepared shells while you make the filling.
Making the Butter Tart Filling
In a medium bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth and well combined. Beat in the egg, vanilla extract, white vinegar, and a pinch of salt until the mixture is completely smooth.
The vinegar is a traditional ingredient that helps balance the sweetness and adds a subtle tang that prevents the tarts from being overly sweet. Some recipes omit it, but it’s part of what makes truly authentic butter tarts.
If using raisins or chopped pecans, place a small amount in the bottom of each tart shell before adding the liquid filling. About a teaspoon of raisins or nuts per tart is traditional.
Filling and Baking
Remove the tart shells from the refrigerator and divide the filling evenly among them, filling each shell about 2/3 full. The filling will puff and bubble during baking, so don’t overfill or you’ll have a messy overflow.
Bake at 450 degrees Fahrenheit for 8 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue baking for 12-15 minutes more, until the pastry is golden brown and the filling is set around the edges but still slightly jiggly in the center.
The filling will continue to set as it cools, so don’t overbake or you’ll lose that characteristic gooey center that makes butter tarts so special.
Cooling and Serving
Allow the butter tarts to cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack. Run a knife around the edges if they seem to be sticking, but be gentle as the filling will still be quite soft.
Let the tarts cool completely before serving, as the filling needs time to set to the proper consistency. Properly made butter tarts should have a firm outer crust with a slightly runny, caramelized center.
The Great Canadian Debate
No discussion of butter tarts is complete without acknowledging the passionate debates they inspire among Canadians. The raisin versus no-raisin debate divides families, while the runny versus firm filling preference varies by region and personal taste.
Traditional butter tarts include raisins, but many modern versions feature pecans, walnuts, or no additions at all. Some bakers add coconut or even chocolate chips, though purists consider these departures from the classic recipe.
Storage and Serving Tips
Butter tarts keep well stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months, though the texture of the filling may change slightly upon thawing.
Serve butter tarts at room temperature or slightly warm for the best texture and flavor. They’re perfect with coffee, tea, or a cold glass of milk.
Regional Variations
Different regions of Canada have developed their own butter tart traditions. Some areas prefer a lighter corn syrup filling, while others use more brown sugar for a deeper molasses flavor. The Maritime provinces often include a touch of maple syrup, while Prairie bakers might add a hint of lemon zest.
These beloved tarts represent more than just a dessert; they’re a symbol of Canadian culinary heritage that connects us to our pioneer past while continuing to bring sweetness to gatherings and celebrations across the country. Each bite delivers that perfect combination of buttery pastry and rich, gooey filling that makes butter tarts a truly Canadian treasure.
