Classic Thick Canadian Butter Tarts
By Rebecca St. Clair
These butter tarts have a rich, gooey, centre with sweet and chewy caramelized sugar top. You can enjoy these tarts filled with raisins, sultanas, currants, or chopped nuts. Or opt for the plain version for a sweet, smooth, and sticky centre!
What are butter tarts
If you live in Canada then I’m sure you have heard of and eaten at least one butter tart. These are the perfect hand held treat to enjoy anytime of year but are especially popular around the holidays and special occasions.
If you have never had a butter tart before, then you are missing out! Buttertarts have a similar filing to pecan pie or sugar pie.
Should butter tarts have a thick or thin filling
Just like any classic traditional foods, variations are endless and seem to differ depending on the region. There is much debate if the butter tart should have a thick, gooey, yet solid filling or if it should be more of a thick syrup that would be better suited to eat with a fork.
This version is going to be the thick centred tart that you can easily hold in your hand and enjoy without worry of becoming a syrupy mess. However, if you prefer the runnier version, you can find them here!
How to store butter tarts
Room temperature
Butter tarts can be safely stored at room temperature for 2 days. After that they should be moved to a longer storage option.
Fridge
To store your butter tarts in the fridge,
- Place them in a airtight container or cover with plastic wrap.
- Store your tarts in the fridge for up to 7 days.
Freezer
Make your butter tarts ahead of time and store them in your freezer for later! To store your butter tarts in the freezer,
- Place the tarts in an airtight container.
- Store in the freezer for up to 3 months.
When you are ready to enjoy your buttertarts, remove them from the freezer and let them defrost in the fridge for 24 hours. Or allow them to defrost at room temperature over a few hours.
Butter tart variation
As with any classic dish there seem to be no end to variations, each one claiming to be the best. (I’m looking at you tourtière). This recipe is going to be the thick version without the runny centre. However, I do have a great runny version that you can try over here!
For the filling, I’m going to leave that up to you! Feel free to make these buttertarts plain or add in raisins, sultanas, currants, or chopped nuts.
If you really want to add a classic Canadian flavour, you can also swap out some of the corn syrup in this recipe for maple syrup!
How to make butter tarts
Ingredients
1 recipe for pie pastry (or store bought mini tart shells). If you use this homemade pastry dough, follow it up to step 10. No need to prebake these tart shells before filling! (This pastry dough recipe is found just below the recipe card in this post)
½ cup raisins, sultanas, currants, or chopped nuts (optional) 75 g
1 tsp vanilla 5 ml
¼ cup butter, softened 60 g
¾ cup brown sugar 150 g
¾ cup corn syrup 175 ml
2 eggs
1 tsp lemon juice 5 ml
Method
- See below for my favourite pie dough recipe.
- Preheat oven to 375 °F (190 °C)
- Roll the dough out on a lightly floured surface. Make sure to move and flip the dough around as you go to ensure nothing is sticking.
- Using a large cookie cutter or the rim of a large cup, cut circles of dough out and press the dough into the cups of a muffin tin.
5. In a small bowl add the raisins (or add-in of choice), and pour the vanilla over top. (This will allow the raisins to soak up the liquid.)
6. In a medium pourable bowl (I used a large glass measuring cup), stir the soft butter and brown sugar.
7. Lightly beat the two eggs and add them to the bowl.
8. Add in the corn syrup and lemon juice.
9. Add in the mixture of raisins (or add-in of choice) and vanilla.
10. With a whisk, mix all the ingredients until well combined.
11. Pour this mixture into the unbaked tart shells about 2/3 full.
12. Bake in the preheated oven for 20-25 minutes or until set and the tops are golden.
13. Remove and allow to cool before serving.
Thick Canadian Butter tarts
A rich flaky person pastry filled with a thick and gooey centre and a delicate caramelized sugar top. If you like them plain or stuffed with raisins, this is the recipe for you!
Ingredients
- 1 recipe for pie pastry (or premade tart shells)
- 1/2 cup raisins, sultanas, currants, or chopped nuts (optional)
- 1 tsp vanilla
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1 cup corn syrup
- 2 eggs
- 1 tsp lemon juice
Instructions
- See below for my favourite pie dough recipe.
- Preheat oven to 375 °F (190 °C)
- Roll the dough out on a lightly floured surface. Make sure to move and flip the dough around as you go to ensure nothing is sticking.
- Using a large cookie cutter or the rim of a large cup, cut circles of dough out and press the dough into the cups of a muffin tin.
- In a small bowl add the raisins (or add-in of choice), and pour the vanilla over top. (This will allow the raisins to soak up the liquid.)
- In a medium pourable bowl (I used a large glass measuring cup), stir the soft butter and brown sugar.
- Lightly beat the two eggs and add them to the bowl.
- Add in the corn syrup and lemon juice.
- Add in the mixture of raisins (or add-in of choice) and vanilla.
- With a whisk, mix all the ingredients until well combined.
- Pour this mixture into the unbaked tart shells about ⅔ full.
- Bake in the preheated oven for 20-25 minutes or until set and the tops are golden.
- Remove and allow to cool before serving.
Notes
Feel free to make these butter tarts plain or add in raisins, sultanas, currants, or chopped nuts.
If you really want to add a classic Canadian flavour, you can also swap out some of the corn syrup in this recipe for maple syrup!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 310Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 45mgSodium 117mgCarbohydrates 60gFiber 2gSugar 51gProtein 3g
The perfect pastry dough for tarts!
This is my favourite go-to pie dough! Rich and flaky with a delicate buttery taste. This pie dough comes together in no time!
Make this easy pastry dough by hand or through it together in a food processor for the easiest pastry dough you’ve ever made!
If you are following this perfect tart shell recipe, make sure to only follow it up to step 10. No need to prebake your tart shells before filling for this butter tart recipe!
Tart Shells – Tartlets
Equipment
- muffin tins
Ingredients
- 2 ¾ cups all-purpose flour 330 g
- ¾ teaspoons salt 3.75 ml
- ½ teaspoon baking powder 2.5 ml
- 1 ½ Tablespoons sugar 18 g
- 1 cup cold butter cubed 227 g
- 1 egg
- ½ Tablespoon vinegar 7 ml
- 5-6 Tablespoons cold water or until dough holds together 75-90 ml
Instructions
- In a food processor, (or a large bowl by hand), add the flour, baking powder, sugar, and salt. Pulse to combine.
- With the food processor on low, drop in the cubes of butter, a little at a time. (If you are going by hand, cut in the butter with a pastry blender or rub between your fingers until it resembles a coarse meal.)
- In a small bowl, whisk the egg, vinegar, and water.
- With the food processor on low, gradually pour the mixture through the funnel until the dough just clumps together. Immediately turn the machine off.
- Split the dough in half (unless you made the full recipe, then split in 4).
- Wrap in cling-film and chill 1 hour.
- Roll out the dough on a lightly floured surface. Make sure to turn and flip the dough. Reapply more flour as needed to stop the dough from sticking.
- Using a cookie cutter, biscuit cutter, or an upside down cup a little bigger than the muffin cups, cut out circles.
- Collect the dough back together, roll, and cut until all the dough is used up.
- Press the dough in to the muffin cups, smoothing out the dough and forming it to the inside of the tin.
- Chill 1 hour.
- Preheat the oven to 325 ºF (160 ºC)
- Pierce holes with a fork, in the bottom of the tart shells
- Place a muffin liner in the inside of each shell. Place some dried beans, rice, or pie weights in each one.
- Bake for 15 mins.
- Remove the muffin liners and weights. Bake another 8-10 mins or until lightly golden.
- Let cool. They are ready to fill!
If you are looking for some more Canadian classic recipes check out these Nanaimo bars! Or this popular east-coast bread! Old Fashioned Oatmeal Molasses Brown Bread
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