Canadian Butter Tarts Recipe | Classic Gooey Dessert
Make Canadian butter tarts with flaky pastry and rich, gooey filling. A classic, easy dessert perfect for any occasion!
Equipment
- Mixing bowls
- Rolling Pin
- Muffin tin
- Whisk
- Measuring cups & spoons
Ingredients
Pastry Shells:
- 2 cups all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup cold water
- Pinch of salt
Filling:
- ½ cup butter, melted
- 1 cup brown sugar
- ½ cup corn syrup (or maple syrup)
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup raisins or pecans (optional)
Instructions
- Make Pastry: Combine flour, salt, and butter. Cut butter into flour until crumbly. Add cold water gradually until dough forms. Chill for 30 minutes.
- Roll & Cut: Roll dough on floured surface. Cut circles to fit muffin tin. Press into cups.
- Prepare Filling: Whisk melted butter, brown sugar, syrup, eggs, vanilla, and salt until smooth.
- Add Mix-ins: Stir in raisins or pecans if desired.
- Fill Shells: Spoon filling into pastry shells, about two-thirds full.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until pastry is golden and filling is just set.
- Cool & Serve: Let cool slightly before removing from tin. Serve warm or at room temperature.
Notes
- Chill pastry dough before rolling for flakier shells.
- Bake until filling is just set for gooey texture.
- Maple syrup adds a distinct Canadian flavor.
- Use parchment paper between layers when storing.
- Butter tarts freeze well—thaw at room temperature before serving.