Print

Canadian Butter Tarts Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/canadian-butter-tarts-recipe/