Canadian butter tarts are a beloved holiday classic and a nostalgic favorite for many. For my husband, these gooey, sweet treats bring back cherished memories of childhood, where butter tarts made their appearance as a special treat during family gatherings. This recipe combines a flaky, homemade crust with a rich filling that’s both sweet and slightly tangy—perfectly balancing tradition with a modern touch.
In crafting this recipe, I wanted to ensure each component was just right, from the delicate crust to the syrupy, caramel-like filling. Butter tarts have always been known for their simple yet decadent ingredients, often featuring a choice of raisins or pecans to add a bit of texture. In our version, I use a blend of maple and golden syrup for a layered flavor that complements the soft, buttery filling.
The crust, made with a chilled mixture of flour, butter, and a hint of vinegar, creates the perfect flaky base. After chilling, it’s rolled out slightly thicker than traditional pie crust for that satisfying crisp bite. Once filled, the tarts are baked until bubbling, filling the kitchen with the comforting aroma of warm sugar and vanilla.
Canadian butter tarts hold a special place in the country’s dessert history, beloved for their simplicity and rich flavor. With just a few ingredients, this recipe honors the classic while creating new holiday memories for my family. I hope this take on butter tarts brings as much warmth to your home as it does to ours!
History of Butter Tarts:
Butter tarts are a quintessential Canadian dessert with a rich history dating back to the early 1900s in Ontario. Originating as a simple pastry made by early settlers, these tarts quickly became a favorite due to their rich, gooey filling made from sugar, butter, and eggs. While they share some similarity with other European pastries, such as British treacle tarts, butter tarts stand out for their distinct filling, which ranges from runny to firm, and their uniquely Canadian flair. Over the years, recipes have adapted to include nuts, raisins, or even chocolate, making butter tarts a versatile and enduring part of Canada’s culinary heritage.
Butter Tarts
Ingredients
- For the Crust:
1 2/3 cups all-purpose flour (225g)
1 tbsp sugar
1 tsp kosher salt
2 sticks cold unsalted butter, cubed into 1/2 inch cubes
1 egg yolk
1 tsp vinegar
Ice water to fill up to 1/2 cup
- For the Filling:
2/3 cup packed brown sugar
1/4 cup maple syrup, corn syrup or golden syrup (I suggest half maple syrup and half golden syrup)
1/4 cup unsalted butter, softened
1 large egg
1/4 cup dried currants or pecans
1 tsp vanilla extract
1/2 tsp fine salt
1 tsp of lemon juice or vinegar, optional
1/2 tsp rum extract, optional
Directions
- For the Crust:
- In a 1/2 cup measuring cup, add egg yolk and vinegar, then top with ice water to measure 1/2 cup. Keep it in the fridge while you prepare everything else, as you want to ensure all the ingredients are chilled.
- Combine flour, sugar, salt, and butter in a stand mixer bowl.
- Mix on low until large, fluffy crumbs form. Slowly add the water mixture.
- Transfer dough to a lightly floured working surface, fold gently over itself 2-3 times to add more flakiness. Divide into two. While you are rolling half of your dough, keep the other half in the fridge. Roll the dough 4-5mm thick, which is slightly thicker than 1/8 inch. 1/4 inch is just too thick, but 1/8 inch will burn - so aim somewhere in between. Flour your work surface and rolling pin as needed to prevent sticking. Transfer to a large baking sheet, gently cover with plastic wrap and refrigerate for at least an hour. Repeat with the remaining dough.
- Using a 4-inch round cookie cutter, cut out 12-16 dough circles. Reroll the scraps if necessary to maximize the dough. I find that each portion of the dough gives me 6 4-inch circles, for a total of 12. When I re-roll the scraps, I can get about 4 more circles. Gently press each circle into a standard muffin tin, ensuring the dough edges are flush with the top of the cups. Refrigerate for at least 2 hours. Then prepare the filling near the end of the refrigeration.
- For the Filling:
- Soak currants in hot water, then drain.
- Combine sugar, salt, butter, vanilla, syrup (maple syrup, corn syrup or golden syrup) and egg by hand mixing gently with a whisk.
- If desired, add 1 teaspoon of lemon juice or vinegar for a subtle tang that balances the sweetness. Also add 1/2 tsp of rum extract, if desired, for more complexity.
- Divide currants and filling into chilled tart shells. Do not fill each tart more than half way as it will overflow a lot!
- Bake at 425°F for 14 minutes, then reduce the oven to 400°F and bake for another 3-4 minutes until the tarts are golden brown, bubbling and set.
- Let cool completely before removing from the tin.
Notes
- Considerations: Adding 2 egg yolks instead of 1 whole egg to the filling would increase the richness and give the filling a more luxurious, custard-like texture. Yolks add more fat, which helps create a creamier and silkier consistency. This adjustment could also intensify the flavor slightly without making the filling overly dense. If you prefer a richer, smoother filling for your butter tarts, this is a great option to try. However, if you want a lighter texture, sticking with 1 whole egg may be better.
