Canadian Butter Tarts

About This Recipe

Butter tarts are Canada's most iconic confection — a small, rich pastry shell filled with a gooey mixture of butter, brown sugar, and egg, with or without raisins or pecans depending on which side of the great Canadian butter tart debate you fall on. Deeply rooted in Ontario pioneer cooking, they have spread across the country and inspired festivals, road trips, and passionate arguments.

Ingredients

Serves 12

• 250 gplain flour
• 125 gcold butter(cubed)
• 4 tbspice water
• 100 gbrown sugar
• 60 gbutter(melted)
• 1egg
• 2 tbspgolden syrup or corn syrup
• 1 tspvanilla extract
• 80 graisins or pecans(optional)

Instructions

1. 1

   Make pastry

   Rub cold butter into flour until breadcrumb-like. Add ice water and bring together into a dough. Chill 30 min.

2. 2

   Line tins

   Roll pastry and cut circles. Press into muffin tins.

3. 3

   Make filling

   Whisk brown sugar, melted butter, egg, syrup, and vanilla until smooth.

4. 4

   Fill

   Place raisins or pecans in each shell. Pour filling ¾ full.

5. 5

   Bake

   Bake at 200 °C for 15–18 min until filling is set but still slightly wobbly in the centre.

6. 6

   Cool

   Cool in tins 10 min before removing — filling firms on cooling.

Variations

• •

  Add 1 tbsp vinegar for a runnier, more traditional filling

• •

  Use walnuts or chocolate chips instead of raisins

• •

  Top with flaked sea salt

Storage

Store at room temperature up to 3 days, or refrigerate up to a week. Bring to room temperature before serving.

Frequently Asked Questions