There’s something magical about biting into a buttery, caramel-like tart with a perfectly flaky crust. If you’ve never had a true butter tart before, you’re in for a treat. These little gems are a Canadian classic—sweet, gooey, and just the right amount of indulgent. Picture a rich, buttery filling nestled in a delicate pastry shell, with a texture somewhere between caramel and custard. They’re the kind of dessert that makes you close your eyes for a second just to savor every bite.
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Whether you love yours with raisins, pecans, or plain, these butter tarts are everything a dessert should be: simple, rich, and utterly irresistible. Trust me, once you try them, you’ll find yourself making them again and again.
Why You’ll Love True Butter Tarts
A Classic Favorite: Butter tarts are a beloved Canadian dessert with a rich history and an even richer taste.
Simple Ingredients: You probably have most of what you need in your kitchen already. No fancy ingredients, just pure, comforting flavors.
Gooey and Decadent: The filling is thick, sweet, and buttery—perfect for satisfying your sweet tooth.
Versatile: Customize them with raisins, pecans, or even chocolate chips to suit your taste.
Perfect for Any Occasion: Whether it’s a holiday gathering, a tea-time treat, or just a random Tuesday when you need something sweet, these tarts are always a hit.
Ingredients in True Butter Tarts
Here’s what makes these butter tarts so irresistible:
Pastry Shells: The foundation of any good butter tart. A flaky, buttery crust that holds all that gooey goodness together. Store-bought works in a pinch, but homemade is always best.
Butter: The star ingredient that gives these tarts their rich, melt-in-your-mouth quality. Use real butter for the best flavor.
Brown Sugar: Adds a deep, caramel-like sweetness to the filling.
Corn Syrup: Helps create that signature gooey texture we all love.
Eggs: Give structure to the filling while keeping it smooth and creamy.
Vanilla Extract: A splash of vanilla enhances the flavor and adds warmth to each bite.
Salt: Just a pinch to balance the sweetness.
Optional Add-Ins: Raisins or pecans, if you like a little texture and extra flavor in your tarts.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these sweet, buttery treats:
Preheat Your Oven: Set your oven to 375°F (190°C) and place a baking sheet in the center rack.
Prepare the Pastry: If using homemade pastry, roll it out and cut circles to fit into a muffin tin. Press the dough gently into each cup.
Mix the Filling: In a bowl, whisk together butter, brown sugar, corn syrup, eggs, vanilla, and salt until smooth. If using raisins, soak them in warm water for a few minutes to plump them up before adding them in.
Fill the Tarts: Spoon the filling into each pastry shell, filling about two-thirds of the way. Be careful not to overfill, as the filling will bubble up while baking.
Bake to Perfection: Place the muffin tin in the oven and bake for about 15-20 minutes, or until the filling is set but still slightly wobbly in the center.
Cool Before Serving: Let the tarts cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
Enjoy: These are best served at room temperature or slightly warm. Get ready for a buttery, caramel-like explosion of flavor with every bite!
How to Serve True Butter Tarts
Butter tarts are delightful on their own, but here are some ways to make them even more special:
- With Ice Cream: A scoop of vanilla ice cream takes them to the next level.
- Drizzled with Caramel: For an extra indulgent touch, drizzle warm caramel over the top.
- Paired with Coffee or Tea: The rich, sweet filling is a perfect match for a hot cup of coffee or tea.
- Topped with Whipped Cream: Light and airy whipped cream balances out the deep sweetness.
Additional Tips
- Use Cold Butter for the Pastry: This helps create that perfectly flaky crust.
- Don’t Overfill the Tarts: The filling bubbles up as it bakes, so leave a little space at the top.
- Let Them Cool Before Removing: The filling is molten hot right out of the oven and needs time to set.
- Experiment with Add-Ins: Try pecans, walnuts, or even a sprinkle of sea salt for a unique twist.
FAQ
Q1: Can I use store-bought pastry shells?
A1: Absolutely! While homemade pastry is ideal, store-bought shells save time and still taste great.
Q2: How do I keep the filling from overflowing?
A2: Be sure to only fill the shells two-thirds full, as the filling expands while baking.
Q3: Can I make butter tarts ahead of time?
A3: Yes! They store well at room temperature for up to two days or in the fridge for up to a week.
Q4: Do butter tarts need to be refrigerated?
A4: They don’t have to be, but storing them in the fridge keeps them fresh longer.
Q5: Can I freeze butter tarts?
A5: Yes! Place them in an airtight container and freeze for up to three months.
Q6: What’s the best way to reheat butter tarts?
A6: Pop them in the oven at 300°F (150°C) for a few minutes to warm them up.
Q7: Can I make these without corn syrup?
A7: Yes, you can substitute maple syrup or honey for a slightly different flavor.
Q8: What’s the difference between runny and firm butter tarts?
A8: It depends on the baking time. A shorter bake gives a runnier filling, while a longer bake makes them firmer.
Q9: Can I make mini butter tarts?
A9: Absolutely! Just adjust the baking time to about 10-12 minutes.
Q10: Are butter tarts the same as pecan pie?
A10: They’re similar, but butter tarts have a thinner filling and a flakier crust, while pecan pie has a denser texture.
Final Thoughts
There you have it—true butter tarts, the ultimate indulgence in a bite-sized package. Whether you’re making them for a special occasion or just because you deserve a treat (which you totally do), these little beauties never disappoint. Their flaky crust, rich filling, and irresistible sweetness make them a dessert worth savoring.
So go ahead, give them a try, and let me know—are you team raisins or team no raisins? Either way, one thing’s for sure: these tarts won’t last long once they hit the table!
Print
True Butter Tarts
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 butter tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Description
These Classic Canadian Butter Tarts are a national favorite for a reason! With their flaky, buttery pastry and sweet, caramel-like filling, they’re the perfect indulgent treat. Whether you like them with raisins, pecans, or chocolate chips, this easy homemade butter tart recipe will satisfy every sweet tooth.
Ingredients
For the Pastry:
- 2 1/4 cups all-purpose or pastry flour
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup cold shortening, cubed
- 1/2 cup cold butter, cubed
- 6 tbsp ice water (or as needed)
For the Filling:
- 1/2 cup brown sugar, lightly packed
- 1/2 cup corn syrup
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raisins (or substitute with pecans, walnuts, or chocolate chips)
Instructions
Make the Pastry:
- Combine dry ingredients: In a food processor, pulse together the flour, brown sugar, and salt.
- Cut in the fat: Add the butter and shortening, pulsing until the mixture resembles small peas.
- Add water: Sprinkle in ice water, stirring with a fork until the dough just comes together. Do not overwork.
- Chill: Divide the dough into two rounds, wrap in plastic, and refrigerate for 30 minutes.
- Roll & cut: Roll out the dough on a lightly floured surface and cut into 4-inch rounds. Press into a muffin tin and chill while preparing the filling.
Prepare the Filling & Bake:
- Mix the filling: In a bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt.
- Assemble: Sprinkle raisins (or other mix-ins) into the bottom of each tart shell. Fill ⅔ full with the syrup mixture.
- Bake: Bake at 425°F (220°C) for 12-15 minutes on the bottom oven rack.
- Cool & Serve: Let cool in the pan before transferring to a wire rack. Enjoy!
Notes
- For a firmer filling, add an extra egg, increase the brown sugar to ¾ cup, and reduce the corn syrup to ¼ cup.
- Flakier pastry tip: Keep everything cold, including the rolling pin and work surface.
- Storage: Store at room temperature for 2 days, or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 tart
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 140mg
- Fat: 18 g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg