Canada's iconic sweet treat — flaky pastry shells filled with a gooey, buttery brown sugar and egg filling, with optional raisins or pecans.
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.
Serves 12
Rub cold butter into flour until breadcrumb-like. Add ice water and bring together into a dough. Chill 30 min.
Roll pastry and cut circles. Press into muffin tins.
Whisk brown sugar, melted butter, egg, syrup, and vanilla until smooth.
Place raisins or pecans in each shell. Pour filling ¾ full.
Bake at 200 °C for 15–18 min until filling is set but still slightly wobbly in the centre.
Cool in tins 10 min before removing — filling firms on cooling.
Don't overbake — the filling continues to set as it cools.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Add 1 tbsp vinegar for a runnier, more traditional filling
Use walnuts or chocolate chips instead of raisins
Top with flaked sea salt
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Store at room temperature up to 3 days, or refrigerate up to a week. Bring to room temperature before serving.
The first recorded butter tart recipe appeared in a 1900 cookbook from the Women's Auxiliary of the Royal Victoria Hospital in Barrie, Ontario. The tart is now considered one of the few truly original Canadian baked goods.
Traditional butter tarts have a slightly runny, gooey centre — not fully set.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 12 servings total
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