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Canadian

Butter Tarts

A small-batch version of the classic Canadian butter tart, with flaky pastry and a soft, syrupy brown sugar filling. Raisins or currants are traditional in many kitchens, but they can be left out if you prefer a plain tart.

Butter Tarts — Canadian — ChefSnap
30 minsPrep
18 minsCook
8Serves
MediumDifficulty
410 kcal per serving5g protein 52g carbs 22g fat

Ingredients

Method

  1. Stir the flour with a pinch of salt in a small bowl.
  2. Cut in the cold cubed butter with your fingertips or a pastry cutter until the mixture has pea-sized pieces of butter throughout.
  3. Add 1 tablespoon of ice water and mix gently with a fork, adding a little more only if needed, until the dough just holds together.
  4. Shape the dough into a small disc, wrap it, and chill for 20 minutes.
  5. Heat the oven to 400°F and lightly butter 2 cups of a standard muffin tin.
  6. Roll the chilled pastry on a lightly floured surface to about 1/8 inch thick and cut two 4-inch rounds.
  7. Fit the pastry rounds into the prepared muffin cups, pressing gently into the corners without stretching the dough.
  8. Divide the raisins or currants between the pastry shells, if using.
  9. In a small bowl, whisk together the brown sugar, corn syrup, melted butter, beaten egg, vinegar, vanilla, and remaining pinch of salt until smooth.
  10. Spoon the filling into the shells, filling each about two-thirds full.
  11. Bake for 10 minutes at 400°F, then reduce the oven to 350°F and bake for 8 to 10 minutes more, until the pastry is golden and the filling is bubbling but still slightly soft in the centre.
  12. Let the tarts cool in the tin for 10 minutes, then loosen carefully with a thin knife and transfer to a rack to cool until just warm.

Common questions

Can I substitute the raisins or currants in butter tarts, or leave them out entirely?

Yes. Leave them out for classic plain butter tarts, or swap in chopped pecans, walnuts, or a few chopped dates. Keep the total filling add-ins small so the custard still bakes up set and gooey.

How long does the dough need to chill, and can I make it ahead?

Chill the dough at least 20 minutes so the butter firms up and the pastry stays flaky. You can make it a day ahead; keep it wrapped in the fridge, then let it soften just enough to roll.

What are the most common mistakes when making butter tarts?

Overworking the dough makes it tough, and overfilling the shells can cause bubbling over. Also avoid baking too long; the centers should still look a little jiggly when removed, then set as they cool.

How should I store butter tarts, and can I freeze them?

Store cooled butter tarts in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Freeze well-wrapped tarts for up to 2 months, then thaw at room temperature.

What’s the best way to serve butter tarts?

Serve them at room temperature for the cleanest texture and flavor. They’re great with coffee or tea, and a brief 5–10 second warm-up can make the filling softer if you prefer them extra gooey.