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Butter Tarts

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Indulge in Homemade Canadian Bliss: Delight in our Butter Tarts recipe featuring tender pastry shells and a heavenly caramel-like filling with optional pecans or raisins. A perfect mix of simplicity and elegance, ready in just 45 minutes!

Butter Tarts: A Sweet Nostalgia:

Every bite of these Butter Tarts takes me back to my grandmother’s cozy kitchen in Ontario. Her secret? A dash of love and a sprinkle of humor! Whether it was the rich, buttery aroma filling the house or her stories that made us giggle, these tarts became more than just a dessert; they’re a cherished memory. Now, as I mix and roll out the dough, I can’t help but smile, thinking of the legacy she baked into these little pastries.

Why These Butter Tarts Stand Out:

  1. Authentically Canadian: Embracing Canada’s rich culinary heritage, these Butter Tarts offer a taste of tradition.
  2. Versatility in Flavors: Choose between the nutty crunch of pecans or the sweet chewiness of raisins – or both!
  3. Perfect Texture: Achieve the ideal flaky pastry and gooey filling with our fail-safe method.
  4. Time-Efficient Gourmet: Impress with a gourmet dessert that’s surprisingly quick to prepare.
  5. Customizable Sweetness: Optional vinegar balances the sweetness, catering to all palates.

Getting the Most Out of Your Ingredients:

  • All-Purpose Flour: The foundation of our flaky crust. For best results, use a high-quality brand.
  • Cold Butter: Key to a tender, flaky pastry. Keep it cold for the perfect texture.
  • Brown Sugar & Corn Syrup: These create the signature rich, caramel filling. Don’t skimp on quality!
  • Eggs: They bind the filling together. Fresh, organic eggs can really elevate the flavor.
  • Vinegar & Vanilla Extract: Vinegar cuts the sweetness, while vanilla adds depth. Adjust these to taste.
  • Raisins or Pecans: Customize your tarts! Each adds its own unique texture and flavor.

Step-by-Step Guide to Perfection:

  1. Creating the Pastry: Start by blending flour, sugar, and salt. Work in the cold butter until it resembles coarse crumbs. Add cold water gradually to form a dough. This process, whether by hand or food processor, is crucial for a flaky crust.
  2. Chilling the Dough: Shape into a disk and refrigerate. This step is key for easy rolling and a tender crust.
  3. Rolling & Shaping: Roll the dough on wax paper to an even thickness. Cut rounds and mold them into a muffin pan. Remember, precision here means perfect tart shells!
  4. Preparing the Filling: A simple whisking of brown sugar, corn syrup, butter, eggs, vinegar, and vanilla. This luscious mixture is the heart of the tarts.
  5. Assembling & Baking: Pour the filling into shells and bake until golden. This is where the magic happens – watch as they transform into golden, bubbly delights!
  6. Cooling & Serving: Let them cool to set the filling. Enjoy the perfect blend of crispy crust and gooey center.

Preserving the Goodness:

  • Refrigeration: Store your butter tarts in the fridge for up to a week. They retain their texture and flavor best this way.
  • Freezing: For long-term storage, freeze the tarts. They can last up to 3 months in the freezer. Just thaw and reheat for a quick treat!

Customize Your Butter Tarts:

  • Flour Alternatives: Try gluten-free flour for a GF version.
  • Sugar Swaps: Maple syrup can replace corn syrup for a unique Canadian twist.
  • Butter Variations: Use unsalted butter in the filling for a less salty flavor.
  • Egg-Free Options: Consider an egg replacer if needed.
  • Filling Add-Ins: Experiment with chocolate chips or dried cranberries for a fun twist.
  • Vinegar Adjustments: Omit or increase the vinegar to balance the sweetness to your liking.

This fun, blogger-friendly guide with a dash of humor aims to make your baking experience with our Butter Tarts recipe both enjoyable and successful. Happy baking!

Butter Tarts

Indulge in Homemade Canadian Bliss: Delight in our Butter Tarts recipe featuring tender pastry shells and a heavenly caramel-like filling with optional pecans or raisins. A perfect mix of simplicity and elegance, ready in just 45 minutes!
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12


Pastry Crust:

  • 1 ¾ cups approximately 227 grams of all-purpose flour
  • 1 teaspoon of granulated sugar
  • ½ teaspoon of salt
  • ½ cup about 112 grams of cold unsalted butter, cubed
  • cup of cold water

Butter Tart Filling:

  • 1 cup 190 grams of firmly packed brown sugar
  • ½ cup of golden corn syrup
  • ¼ cup of melted salted butter
  • 2 eggs
  • 1 teaspoon of white vinegar optional, to moderate sweetness
  • 1 teaspoon of vanilla extract
  • Optional: ½ cup of raisins or pecans


For the Pastry Tart Shells:

  • Combine flour, sugar, and salt in a large mixing bowl. Integrate the cold butter using a pastry cutter or fingers until the mixture reaches a crumbly texture, with the butter appearing in pea-sized chunks. Alternatively, a food processor may be used to combine the flour, salt, and sugar, followed by the addition of butter, pulsing until the mixture is crumbly.
  • Gradually incorporate 2-3 tablespoons of cold water, manipulating the dough until it forms a cohesive ball. Add more ice water if necessary. In a food processor, add water and pulse until the dough begins to form a ball.
  • Form the dough into a thick disk and envelop it in plastic wrap. Refrigerate for a minimum of one hour or up to one week.
  • On a large piece of wax paper, roll out the pastry to the desired thickness.
  • Utilize a circular cookie cutter, a large cup, or a small bowl to cut the dough into rounds of 3.5-4 inches in diameter.
  • Fit the rounds into a 12-cup muffin pan, gently pressing them into the base and up the sides of each cup. Repair any holes by pressing the pastry together. Subsequently, freeze the pan for 10-15 minutes.

For the Butter Tart Filling:

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vinegar (if using), and vanilla extract.
  • Evenly distribute the filling into the unbaked tart shells.
  • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling has slightly puffed.
  • Allow the tarts to cool in the pan for 10 minutes before transferring them to a wire cooling rack.
  • Store the baked butter tarts in a refrigerator for several days or freeze them for up to 3 months.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!

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