Canadian Butter Tarts (video)
These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel centre. They are a perfect sweet indulgence whether you’re Canadian or not.

What is a butter tart?
A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. Often dried fruit or nuts are added to the filling. These sweet little gems are said to have originated in Quebec back in the 1600s. Though, the first printed recipe for butter tarts was published in The Womenโs Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario.
The original version of Canadian butter tarts was made with maple sugar, freshly churned butter, and dried fruit such as raisins or currents. Butter tarts became all the rage in the 1920s and 1930s. Itโs one of the few authentically Canadian recipes that exist on paper. (source: Food Network Canada and Food Blogger of Canada) Whether a true butter tart has a runny or firm filling, plain or with raisins, is a matter of passionate national debate. For me, it’s a matter of personal preference with no right or wrong.
Why this recipe is so great:
- Super flaky AND buttery tart shell – By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavour you only get from using butter. It’s the best of both worlds.
- Rich and intensely flavourful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavour from the sugar and smoothness from the butter. There is a splash of cream and vanilla added for more flavour and richness. An egg is added to help thicken the filling while it bakes. There is no fussing with corn syrup or maple syrup in this recipe.
- Easily adaptable – I love adding chopped pecans to the filling for some crunch and a nutty flavour. However, if pecans are not your thing, you can add raisins, dried currants, walnuts, chocolate chips, bacon (not a typo) or just leave them plain.
Ingredients you’ll need and why:
- All-purpose flour – Provides structure for the pastry by forming gluten when mixed with water, giving the dough its necessary elasticity and strength to hold its shape during baking.
- Baking powder – Acts as a leavening agent, creating a lighter and flakier texture by releasing carbon dioxide during baking, which helps the pastry rise.
- Salt – Enhances the overall flavour of the pastry by balancing the sweetness of the filling and also strengthens the gluten network for better dough stability.
- Lard – Contributes to a flaky texture because of its unique fat composition and higher melting point, which creates distinct layers in the pastry.
- Unsalted butter – Adds a rich flavour and helps in creating flaky layers; the water content in butter turns to steam during baking, which separates the dough layers. Butter also provides a smooth, creamy texture and adds richness to the filling, contributing significantly to the mouthfeel and flavour.
- Eggs – Add richness and moisture to the dough. They also act as a binding agent that helps set the filling, giving it structure and preventing it from being too runny while adding a smooth, custard-like consistency.
- White vinegar – Slightly inhibits gluten formation, resulting in a more tender and flaky pastry.
- Cold water – Hydrates the flour, allowing gluten to form, and keeps the fats (butter and lard) solid until baking, which is essential for achieving a flaky texture.
- Brown sugar – Sweetens the filling and adds a deep, caramel-like flavour due to the molasses content, enhancing the richness of the tart.
- Table or whipping cream – Adds creaminess and richness to the filling, giving it a smooth texture.
- Vanilla extract – Enhances the overall flavour of the filling with its warm, sweet notes.
- Chopped pecans, walnuts, raisins, or chocolate chips – Adds texture and additional flavours; nuts provide crunch and a nutty flavour, raisins add chewiness and sweetness, and chocolate chips introduce a rich, chocolaty element.
How to make butter tarts:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by tossing together the flour, baking powder, and salt. Then cut in the butter and lard until it resembles coarse oatmeal.
- In a measuring cup, whisk together an egg and some vinegar. Add enough water to make one cup.
- Gradually stir in the liquid, adding just enough water to make the dough cling together.
- Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
- Roll the dough to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
- Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
- In a small saucepan over medium heat, melt the butter and brown sugar until combined. Whisk in a splash of cream and vanilla extract. Let cool for 5 minutes and whisk in an egg.
- Divide any add-ins like pecans or raisins if using among the pastry.
- Pour in the butter tart filling just until half full.
- Bake at 375F for 13-15 minutes or until crust is lightly golden and filling is bubbling.
Expert tips:
- Use softened butter and lard – I know this goes against all pie crust rules, but I find it much easier and faster to cut softened butter and lard than cold. And since you’re going to be placing back in the fridge to chill for an hour and again when you are preparing the filling, the fats will re-solidify, creating that layer upon layer of flaky crust.
- Bake in the lower third of oven – This will help the bottom of the tarts turn golden at the same time the edges are done.
- Best way to remove tarts from the pan – Let the tarts cool in the pan, place a cooling rack (upside down) on top and flip the pan over. Then flip each butter tart right-side up. If any of the butter tarts are stuck to the pan, use a fork to gently loosen and remove.
FAQ:
This is a matter of personal preference. I much prefer a traditional flaky pie crust. To me, it’s not a butter tart if it’s made with any other type of pastry. However, if you prefer a lighter tart shell or you’re press for time, then yes, you can use puff pastry.
Butter tarts do not need to be refrigerated if they will be consumed within a day or two and can be stored at room temperature in an airtight container. For longer storage, it’s best to store them in the fridge to keep them fresh.
Yes, butter tarts freeze really well. Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag. Label with the date and store in the freezer for up to 3 months. For best results, freeze the day they were baked. Thaw overnight in the fridge and reheat in the oven at 350F for about 10 minutes.
Butter tarts can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. If storing in the fridge, you can eat them cold or bring them to room temperature before serving. After 3 days, it’s best to freshen up the tarts in the oven at 350F for 5-10 minutes to re-crisp the pastry.
You might also like:
The texture of these butter tarts is flaky and crumbly with a sticky-gooey centre. The taste is buttery with a warm caramel flavour. These butter tarts are a simple treat with a decadent flair.
Did you make this recipe? Please kindly leave a comment with your star rating below.
BEST Canadian Butter Tarts
Ingredients
Makes 12 butter tarts
Pastry
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (114g) lard, room temperature
- 1/2 cup (114g) unsalted butter, room temperature
- 1 large egg
- 1 tsp white vinegar
- about 1 cup (250ml) cold water
Filling
- 3/4 cup (165g) packed brown sugar
- 1/3 cup (75g) unsalted butter
- 1 tbsp table or whipping cream
- 1 tsp vanilla extract
- 1 large egg
Optional
- 1/2 cup chopped pecans, walnuts, raisins or chocolate chips
Instructions
- In a large bowl, toss together the flour, baking powder and salt.3 cups (375g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
- Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.1/2 cup (114g) lard, 1/2 cup (114g) unsalted butter
- In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.1 large egg, 1 tsp white vinegar, about 1 cup (250ml) cold water
- Gradually stir in the liquid, adding just enough to make the dough cling together.
- Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.
- Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
- Roll the dough on a floured surface to about 1/8" thick. Cut as many 4" circles as you can. Re-roll the scraps and cut out more circles to make 12.
- Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
- Preheat oven to 375F and position a rack in lower third of oven.
- In a small saucepan, melt the butter and brown sugar.3/4 cup (165g) packed brown sugar, 1/3 cup (75g) unsalted butter
- Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.1 tbsp table or whipping cream, 1 tsp vanilla extract, 1 large egg
- Divide the pecans (if using) among the pastry shells and pour in the filling until half full.1/2 cup chopped pecans, walnuts, raisins or chocolate chips
- Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
- Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.
Notes
This post was originally published on June 15th, 2017 and has been recently updated with new photos.
What would you do for cooking time adjustments if I bought frozen pre made tart shells to add the filling too?ย
I would thaw the premade tart shells overnight in the fridge and then just bake as instructed. I hope that helps and happy holidays!
Made these tarts. They are sooo delicious. Love them. Making another batch right now. YUM!
Great to hear and thank you for your kind words!
Hello, My name is Brenda I have followed your recipes ever since I found them I had a small Catering Co, I LOVE TO COOK . Good recipes are hard to find I found this out, the hard way When I read a recipe I can tell if it is a good or not , When I read your recipe I could already taste it OH I wish your site had a PRINT ICON I really want your recipe I also have a very old TART recipe but it uses Maple syrup, but it tastes wonderful and it never runs over what a bonus ! If you would like I would be happy to give it to you let me know you have my email address . THANKS for the really great recipes
Hi Brenda,
So nice to meet you and thank you for your kind words! I do have a print button in the recipe card (just above the description) but I’m wondering if it needs to be bigger because you are the 2nd person to ask. Sure, I’ll email you for the recipe. Thanks and happy holidays!
Hello, I want to make these but using pasty flour, would it make a difference
I can’t say because I’ve never made it with pastry flour before. In theory, it should work. It might actually make it more tender. You’ve got me curious. Let me know how it turns out!
I’m making these this weekend with pecans and can’t wait! My husband has never tried butter tarts…am sure they will be a HUGE hit! ๐
Enjoy and I hope your husband likes them!
Can I make these with regular sugar instead of brown sugar? What would the difference be? Thanks! ๐ please reply as soon as you can!
Hi Sandra,
Yes, you can use white sugar instead of brown. The filling won’t be as dark and you won’t have that molasses flavor you get from brown sugar. I hope you enjoy the butter tarts and have a great weekend!
My Canadian grandma used to make these with leftover pie dough. Such a treat!
It certainly is. Thank you for your comment!
If I were to try and make this in a fluted ย 10โ tart/quiche pan any ideas on how to do that? My pan only has an inch in height. I mostly have concerns about cooking the filling firm enough in order to cut into slices. Perhaps baking it longer at a lower temp to ensure all the crust and filling is cooked properly?
I wouldn’t recommend making this recipe in a tart pan. You’re better off making a pecan pie in a tart pan. Here’s a quick and easy recipe for you https://www.littlesweetbaker.com/pecan-pie-recipe/ I hope you enjoy it and let me know if you have any further questions!
These were incredible and came together with such ease! My family loved them!
Thank you for your kind words, Laura! I’m so glad the family loved them:)
I am going to try this. It sure sounds amazing. Can I substitute lard with butter in the dough? Dont eat pork product.
Thank you
You can make the pastry with all butter. It will still taste great (more buttery and more golden) but not as flaky. I hope that helps and please feel free to reply back if you have any other questions. Enjoy!
I’m confused… your ” written recipe ” fo canadian butter tarts calls fo 1/2 cup of lard and 1/2 cup of butter…
On the other hand, your video shows 1/4 of a cap of each (lard and butter).
So, for 3 cupse of flour…
Is it 1 cup or 1/2 cup of TOTAL FAT ?
Thanks for catching that error in my YouTube video. The video here and the written instructions are correct. It’s supposed to be 1/2 cup lard and 1/2 cup butter, so 1 cup total fat.
As a Canadian (and butter-tart-lover) I have to say that after making these, I will likely NEVER use another recipe! SO GOOD! And quite possibly, the best crust I’ve ever made!!
Thank you for your rave review, Teresa! I’m thrilled you liked it so much:)
These tarts are amazing!!! the instructions were very straight forward but I did have half of the wet ingredients left over. Nonetheless, I love how there is 2 batches of dough because I knew I would be eating the first batch in a matter of days. Thank you for sharing this recipe!
You’re very welcome, Sofia! I’m glad you think the tarts are amazing and thank you for your kind words:)
Thank you for putting grams into your ingredient list. I find i use measuring spoons less and less and love not having to scrap butter out of a measuring cup. Besides less dirty dishes leave more time for baking and eating.ย
Yes, I’m all for more time baking and eating! You’re welcome and thank you for your lovely comment:)
Love all the descriptions of step by step making of your butter tarts. Pictures look fabulous. Can not wait to try them.ย
Thank you and I hope you like them:)
I’m curious as to how different the taste and texture will be with the egg addition instead of maple ir corn syrup
The egg addition gives the filling a firmer texture. As for the taste, it’s not as sweet as if you were to use maple or corn syrup. I hope that answers your question and have a great weekend!
The filling recipe looks a lot like my motherโs recipe for pecan pie, a family favorite. It uses a stick of butter, a 1 lb box of brown sugar, 4 eggs, 1/3 cup milk, dash of salt, a tablespoon of vinegar and a teaspoon of vanilla or spiced rum. Makes 2 pies. So yummy served with whipped cream or ice cream.
These sound great, I have some premade mini shells in the freezer, any idea how long that size would bake for?
I would follow the package instructions. The filling will be done along with the frozen shells.
Best butter tarts ever!
Thanks for the storage tips but these have never lasted long enough to need them๐
I’m glad you think they are the best! Thank you for your kind words, Jackie:)
I’m vegetarian and would prefer not to use lard at all. Will this still work if I just substitute the lard with butter? I know there’s a vegetarian version (Tenderflake?) – I’d just rather not use it at all, as I virtually have no other recipes that would call for it.
Hi Irene,
Yes, it would still work if you use all butter. It just won’t be as flaky, but still good.
Excellent! Thank you Lily!
Butter tarts are my all-time favourite treat. My grandmother, mother and aunt always made them. Everybody loves them. You have a very good recipe here and I’m glad you’re sharing it so others can see just how wonderful these treats are. BTW, my grandmother said that if tarts have a runny filling, they were known as “taffy tarts”. Thanks for sharing!
You’re very welcome, Brian!