Canadian Butter Tarts Recipe

Introduction

Canadian Butter Tarts are a classic sweet treat featuring a flaky pastry shell filled with a rich, gooey filling bursting with golden raisins and crunchy pecans. These small tarts balance sweetness and texture perfectly, making them a beloved dessert across Canada and beyond.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup butter, cold and cubed (salted or unsalted)
• 2 tablespoons shortening
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt (increase if using unsalted butter)
• 1 teaspoon vinegar
• 3 to 4 tablespoons ice water
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup melted butter
• 1/2 cup golden raisins
• 1/2 cup chopped pecans

Instructions

1. Step 1: In a bowl, combine flour, cold butter, shortening, sugar, and salt. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
2. Step 2: Add vinegar and ice water gradually, mixing gently until the dough comes together. Be careful not to overwork it.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
4. Step 4: Meanwhile, prepare the filling by whisking together sugar, corn syrup, eggs, salt, and vanilla. Stir in the melted butter until smooth.
5. Step 5: Roll out the chilled dough on a lightly floured surface. Cut into circles large enough to fit into a mini tart pan or muffin tin.
6. Step 6: Press each dough circle into the pan to form tart shells. Place a few golden raisins and chopped pecans inside each shell.
7. Step 7: Pour the filling mixture evenly into each tart shell, filling almost to the top.
8. Step 8: Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes or until the filling is golden and bubbly and the pastry is cooked through.
9. Step 9: Remove from oven and cool on a wire rack before serving.

Tips & Variations

• Swap golden raisins and pecans for dried currants and chopped walnuts for a different flavor.
• Try adding shredded coconut, chocolate chips, or even cooked bacon bits to the filling for unique twists.
• Replace some or all of the corn syrup with maple syrup for a delicious Canadian touch.
• Don’t overwork the dough to ensure tender, flaky tart shells.

Storage

Store butter tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in a warm oven or microwave to restore the gooey filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking. Alternatively, you can freeze unbaked tart shells and bake them directly from frozen with a slightly longer baking time.

What can I use instead of corn syrup?

Maple syrup is a great natural substitute and adds a lovely flavor. Honey can also work, but it may alter the texture slightly. Avoid thick syrups that crystallize easily.

Canadian Butter Tarts Recipe

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Canadian Butter Tarts are a classic Canadian dessert featuring flaky, buttery pastry shells filled with a rich, gooey filling made from sugar, corn syrup, butter, eggs, golden raisins, and chopped pecans. These sweet tarts offer a perfect balance of creamy sweetness and crunchy texture, making them a beloved treat across Canada and beyond.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 mini butter tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Ingredients

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Pie Crust

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup shortening, cold
• 2 tablespoons sugar
• 1/2 teaspoon salt (use more if using unsalted butter)
• 1 teaspoon white vinegar
• 4–6 tablespoons ice water

Filling

• 3/4 cup light corn syrup
• 1 cup packed brown sugar or white sugar
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted and slightly cooled
• 3/4 cup golden raisins
• 3/4 cup chopped pecans

Instructions

1. Make the Pie Crust: In a large bowl, combine the flour, cold butter cubes, shortening, sugar, and salt. Using a pastry cutter or your fingertips, blend the ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Form the Dough: Add the white vinegar and ice water a tablespoon at a time, gently mixing with a fork until the dough just comes together. Avoid overworking to keep the dough tender. Gather the dough into a ball.
3. Rest the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and chill, aiding in easier rolling and flakier crust.
4. Prepare the Filling: In a medium bowl, whisk together the corn syrup, sugar, eggs, salt, and vanilla extract until smooth. Gradually whisk in the melted butter until fully incorporated. Stir in the golden raisins and chopped pecans, making sure they are evenly distributed.
5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thick. Use a cookie cutter or glass about 3 inches in diameter to cut circles from the dough.
6. Shape the Tart Shells: Press each dough circle gently into a mini tart pan or muffin tin to form the tart shells. Ensure each shell is fitted nicely without stretching or tearing the dough.
7. Fill the Tarts: Spoon the prepared filling evenly into each tart shell, filling almost to the top, allowing room for the filling to bubble as it bakes.
8. Bake the Tarts: Preheat the oven to 375°F (190°C). Bake the tarts for 15 to 20 minutes, or until the filling is bubbly and the tops are golden brown and set.
9. Cool and Serve: Remove the tarts from the oven and let them cool completely on a wire rack before removing from the tart pans. Serve as is, or with ice cream or whipped cream for an extra indulgence.

Notes

• You can omit or substitute the raisins and pecans for other dried fruits or nuts, such as currants or walnuts.
• Optional add-ins include shredded coconut, bacon bits, or chocolate chips for varied flavor profiles.
• Maple syrup can replace some or all of the corn syrup for an authentic Canadian twist.
• Do not overwork the dough to ensure flaky, tender crust.
• For best results, chill the dough before rolling out and baking.
• Store leftover tarts in an airtight container at room temperature for up to 3 days.

Keywords: Canadian Butter Tarts, butter tarts, mini tarts, Canadian dessert, flaky pastry, sweet tarts, pecan tarts, raisin tarts