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Maple Butter Tarts

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.
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Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
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}