These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center. They are a perfect sweet indulgence whether you’re Canadian or not. butter tarts on a cooling rack

This recipe was given to me on a Post-It note from a University classmate. It was her grandmother’s recipe and it was very old-school. The pastry was made with lard and the ingredients were a glug of this and a dribble of that, but it works. Though I did take the time to quantify everything, so I could share the recipe with all of you. I also made a few changes, like substituting half of the lard for butter for more flavor, yet still maintaining the flakiness you can only get from lard. And I increased the baking temperature a bit for a more golden crust. butter tarts on a cooling rack

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 Women’s 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. It’s 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 flavor you only get from using butter. It’s the best of both worlds.
  • Rich and intensely flavorful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavor from the sugar and smoothness from the butter. There is a splash of cream and vanilla added for more flavor 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 flavor. 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.
  • Here are some reviews:

“I loved these butter tarts so much that I just HAD to say something! These things are INCREDIBLE! I didn’t have pecans on hand, so I added mini chocolate chips, and WOW! They definitely are a new favorite; I am planning to make another batch for our Thanksgiving lunch.” – Anna

“I made these on the fly but used premade shells because of time constraints. My husband LOVES them, and said the filling is the best he’s had. Our daughter hadn’t tried them before either, and now I’m fighting with the two of them to save some for later. Thanks so much for sharing!” – Heather

How to make butter tarts:

how to make butter tarts, steps 1-6 photos

  1. You start by tossing together the flour, baking powder, and salt. Then cut in the butter and lard until it resembles coarse oatmeal.
  2. In a measuring cup, whisk together an egg and some vinegar. Add enough water to make one cup.
  3. Gradually stir in the liquid, adding just enough water to make the dough cling together.
  4. 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.
  5. 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.
  6. Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
  7. 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.
  8. Divide any add-ins like pecans or raisins if using among the pastry.
  9. Pour in the butter tart filling just until half full.
  10. Bake at 375F for 13-15 minutes or until crust is lightly golden and filling is bubbling.

how to make butter tarts, steps 7-8 photos

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.

How to store butter tarts:

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.

Can butter tarts be frozen?

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.

You might also like:

pecan butter tarts on red and white napkins The texture of these butter tarts is flaky and crumbly with a sticky-gooey center. The taste is buttery with a warm caramel flavor. 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.

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BEST Canadian Butter Tarts

★★★★★

4.8 from 46 reviews
  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 12 butter tarts
Print Recipe

Description

This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.

Ingredients

Makes 12 butter tarts

Pastry

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1/2 tsp (2.5ml) baking powder
  • 1/2 tsp (2.5ml) salt
  • 1/2 cup (114g) lard
  • 1/2 cup (114g) unsalted butter
  • 1 large egg
  • 1 tsp (5ml) white vinegar
  • about 1 cup (250ml) cold water

Filling

  • 3/4 cup (165g) packed brown sugar
  • 1/3 cup (75g) unsalted butter
  • 1 tbsp (15ml) table or whipping cream
  • 1 tsp (5ml) vanilla extract
  • 1 large egg

Optional

  • 1/2 cup chopped pecans, walnuts, raisins or chocolate chips

Instructions

  1. In a large bowl, toss together the flour, baking powder and salt.
  2. Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
  3. In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
  4. Gradually stir in the liquid, adding just enough to make the dough cling together.
  5. 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.
  6. 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.
  7. Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
  8. Preheat oven to 375F and position a rack in lower third of oven.
  9. In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
  10. Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
  11. Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
  12. 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

I normally only make a dozen butter tarts at a time, but if you are serving a large crowd and want to make 2 dozen tarts, simply double the filling ingredients and use all the pastry dough.

To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.

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.

To freeze butter tarts: 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.

  • Category: dessert
  • Method: bake
  • Cuisine: Canadian

Keywords: butter tart recipe, Canadian butter tarts, pecan butter tarts

This post was originally published on June 15th, 2017 and has been recently updated to include step-by-step photo instructions.

Perfectly flaky homemade pastry shells filled with a buttery caramel center.

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