This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.
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.
Keywords: butter tart recipe, Canadian butter tarts, pecan butter tarts