Classic Canadian Butter Tarts

Classic Canadian butter tarts are rich, gooey, and irresistibly sweet, with a flaky pastry shell and a luscious brown sugar filling. The centers bake up soft and syrupy while the crust stays tender and buttery, creating a dessert that’s simple yet deeply comforting.

These iconic tarts are perfect for holidays, bake sales, or anytime you’re craving a traditional treat that never goes out of style. With straightforward ingredients and a timeless method, they’re a must-bake for anyone who loves classic desserts.

Ingredients You’ll Need

This recipe uses pantry staples to create the signature gooey filling and tender pastry that butter tarts are known for.

• Prepared tart shells or homemade pastry shells
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 2 large eggs
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)

How to Make Classic Canadian Butter Tarts

1. Preheat the oven to 400°F (204°C).
2. Arrange the tart shells on a baking sheet and set aside.
3. In a mixing bowl, whisk together the melted butter and brown sugar until smooth.
4. Add the eggs and whisk until fully combined.
5. Stir in the vinegar, vanilla extract, and salt.
6. If using, fold the raisins evenly into the filling.
7. Spoon the filling into the tart shells, filling each about two-thirds full.
8. Bake until the pastry is golden and the filling is bubbly and set around the edges.
9. Remove from the oven and allow the tarts to cool before serving.

Tips, Variations & Storage

• Do not overfill the tart shells, as the filling will bubble up while baking.
• Add chopped nuts instead of raisins if preferred.
• Let the tarts cool to allow the filling to set properly.
• Store butter tarts in an airtight container at room temperature for up to 2 days.
• Refrigerate for longer storage and bring to room temperature before serving.

Frequently Asked Questions

Why is vinegar used in butter tarts?
A small amount of vinegar balances the sweetness and helps create the classic gooey texture without adding a noticeable sour flavor.

Should butter tarts be runny or firm?
Traditional butter tarts are soft and slightly gooey in the center, not fully firm like custard.

Can I make these without raisins?
Yes, raisins are optional and can be omitted or replaced with nuts or chocolate chips.

Can butter tarts be frozen?
Yes, baked butter tarts freeze well for up to 2 months. Thaw at room temperature before serving.

Best Classic Canadian Butter Tarts

Classic Canadian butter tarts with flaky pastry shells and a rich, caramel‑like filling — sweet, gooey, and irresistible. Raisins are optional but traditional in many regions.

Print Recipe Pin Recipe

Prep Time45 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr

Servings:12 tarts

Calories:363

Ingredients Method Notes

Ingredients

  

• 2 ¼ cups all‑purpose flour for the pastry shells
• 1 tablespoon brown sugar for the pastry dough
• ½ teaspoon salt for the pastry
• ½ cup cold unsalted butter cubed for the pastry
• ½ cup cold shortening cubed for the pastry
• 6 tablespoons ice water to bring the dough together
• ½ cup lightly packed brown sugar for the filling
• ½ cup corn syrup
• ¼ cup butter melted for the filling
• 1 large egg for the filling
• 1 teaspoon vanilla extract
• ¼ teaspoon salt in the filling
• ½ cup raisins optional — sub pecans or walnuts if preferred

Method

 

1. In a food processor, pulse flour, brown sugar, and salt. Add cold butter and shortening and pulse until mixture resembles pea‑sized crumbs.
2. Sprinkle ice water over the flour mixture and toss with a fork until dough begins to come together. Form into two rounds, wrap, and chill for about 30 minutes.
3. Preheat oven to 425°F (220°C). Roll out dough on a floured surface and cut into 4″ rounds. Press rounds into a 12‑cup muffin pan and chill while preparing filling.
4. In a bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth.
5. Place a layer of raisins (if using) in the bottom of each pastry shell, then fill each shell about 2/3 full with the syrup filling mixture.
6. Bake on the bottom oven rack at 425°F for 12–15 minutes, until the pastry is golden and the filling is bubbling.
7. Cool completely on a wire rack, then carefully remove the tarts from the pan and serve.

Notes

Butter tarts are a quintessential Canadian dessert with debate around whether the filling should be runny or firm and whether to include raisins. Optional nuts like pecans or walnuts can also be added. To make the filling firmer, add another egg and adjust sugar/corn syrup amounts. Store fully cooled tarts at room temperature for 2 days or in the refrigerator for up to 5 days. :contentReference[oaicite:1]{index=1}