Butter Tarts
Indulge in the buttery decadence of classic Canadian butter tarts, a timeless treat that marries a flaky, homemade pastry shell with a sweet, gooey filling. This simple yet irresistible recipe combines the richness of brown sugar and corn syrup with the subtle warmth of vanilla, creating a perfectly balanced filling that can be customized with optional add-ins like plump raisins or crunchy nuts. Perfectly portioned in a muffin tin, these handheld delights are golden and crisp on the outside, while the filling remains irresistibly soft and slightly jiggly. Whether served warm or at room temperature, butter tarts are an ideal dessert or snack for holidays, gatherings, or everyday indulgence. Easy to make and unforgettable to taste, these butter tarts will quickly become a household favorite!
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 113 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 60 milliliters Ice water
- 150 grams Brown sugar
- 60 milliliters Light corn syrup
- 60 grams Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 1 large Eggs
- 60 grams Raisins (optional)
- 60 grams Walnuts or pecans (optional, chopped)
Instructions
In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to mix it in until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and grease a 12-cup muffin tin.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out 12 circles that fit into the muffin tin cups. Gently press the circles into the cups and chill the tin while preparing the filling.
In a medium mixing bowl, whisk together the brown sugar, corn syrup, softened butter, and vanilla extract until smooth. Add the egg and whisk just until incorporated. Do not overmix to avoid air bubbles.
If using raisins or nuts, sprinkle them evenly into the bottom of each tart shell.
Carefully spoon the filling into the prepared tart shells, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbling but still slightly jiggly.
Remove the tarts from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve the butter tarts at room temperature or slightly warmed. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 19.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
