Small flaky pastry shells filled with a gooey, caramel-like butter and brown sugar filling, a distinctly Canadian dessert.
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.
Serves 12
Roll out the pastry and cut into circles to fit a muffin tin. Press into the cups, trimming any excess.
Chill the lined tin in the fridge for 15 minutes while you make the filling.
Whisk together melted butter, brown sugar, eggs, vanilla, vinegar and salt until smooth.
Scatter a few raisins into the bottom of each shell if using.
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.
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.
Cool in the tin for 10 minutes before carefully removing to a wire rack.
Don't overfill the pastry shells — the filling rises significantly as it bakes and will overflow if the cups are packed too full.
Keep an eye on the bake time; a slightly wobbly center when you pull them out is what gives the classic gooey butter tart texture, since they continue to set as they cool.
Chill the lined pastry shells briefly before filling to help them hold their shape better in the oven.
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.
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.
Butter tarts are widely considered one of Canada's few truly original culinary inventions, with recipes dating back to at least the early 1900s in Ontario cookbooks, and they remain a fiercely debated topic among Canadians over whether the ideal filling is runny or firmly set.
This is genuinely debated across Canada — some bakers prefer a filling that's still slightly liquid in the center, while others bake longer for a firmer, chewier set; both are considered authentic depending on the region and family.
They're entirely optional — plain butter tarts without raisins are just as traditional and common.
The shells were likely filled too full — the mixture puffs up considerably as it bakes, so fill each shell only about three-quarters of the way.
Per serving (70g / 2.5 oz) · 12 servings total
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