Butter Tarts

About This Recipe

Butter tarts are considered one of the few genuinely Canadian-invented desserts, and the debate over whether the filling should be runny or set is a long-running national argument. The filling is simple — butter, brown sugar, egg and a splash of vinegar or vanilla — but the ratio and baking time determine whether you get a filling that's still slightly liquid in the center or one that sets into a firmer, chewier texture. The pastry shell needs to be genuinely flaky and sturdy enough to hold a wet filling without becoming soggy, which means a cold, well-rested all-butter dough blind-baked just briefly before filling. Raisins are a traditional addition for many home bakers, stirred into the filling or scattered in the bottom of the shell before the liquid filling is poured over. Baked until the filling puffs up and turns deep golden brown at the edges while staying slightly wobbly in the center, butter tarts are a fixture of Canadian bake sales, farmers markets and holiday tables everywhere.

Ingredients

Serves 12

• 2 sheetspie pastry(or homemade all-butter dough)
• 0.5 cupunsalted butter(melted)
• 1 cuppacked brown sugar
• 2eggs
• 1 tspvanilla extract
• 1 tspwhite vinegar
• 0.25 tspfine sea salt
• 0.75 cupraisins(optional)

Instructions

1. 1

   Line the tart shells

   Roll out the pastry and cut into circles to fit a muffin tin. Press into the cups, trimming any excess.

2. 2

   Chill

   Chill the lined tin in the fridge for 15 minutes while you make the filling.

3. 3

   Make the filling

   Whisk together melted butter, brown sugar, eggs, vanilla, vinegar and salt until smooth.

4. 4

   Add raisins

   Scatter a few raisins into the bottom of each shell if using.

5. 5

   Fill the shells

   Pour the filling into the shells, filling each about three-quarters full to leave room for puffing.

   Don't overfill the shells — the filling puffs up significantly in the oven and can overflow if the cups are too full.

6. 6

   Bake

   Bake at 375°F for 15-18 minutes until the filling is puffed and bubbling and the pastry is golden, checking that the center still has a slight wobble for a classic gooey tart.

7. 7

   Cool

   Cool in the tin for 10 minutes before carefully removing to a wire rack.

Variations

• •

  Add chopped pecans or walnuts to the filling for a nuttier version.

• •

  Swap raisins for dried cranberries for a tarter bite.

• •

  Add a splash of maple syrup to the filling for extra depth alongside the brown sugar.

Storage

Store at room temperature in an airtight container up to 4 days, or refrigerate up to a week. Freeze baked tarts up to 3 months, thawing at room temperature before serving.

Frequently Asked Questions