Best Classic Canadian Butter Tarts

Classic Canadian butter tarts deliver that nostalgic balance of flaky pastry and gooey caramel filling that feels like home, wherever you are. I have searched bakeries across Canada for the best version and always come back to making them myself in a deep generous crust. This recipe gives you all the secrets for perfect results every time.

Ever since I made these for my dad’s birthday years ago butter tarts have been requested at every family holiday My favorite memories involve sneaking them warm off the cooling rack with my brothers

Ingredients

• Flour: Using pastry flour creates extra tenderness All purpose flour works well if that is what you have look for a fresh unbleached bag without strong smell
• Brown sugar: A touch in the crust enhances the flavor of both the pastry and the filling Choose soft lightly packed sugar
• Salt: Essential for balancing all that sweetness Fine sea salt or kosher salt works best
• Shortening: Very cold and cubed gives you a super flaky crust
• Butter: Very cold and cubed for rich taste and structure European style butters if possible make the dough even silkier
• Ice water: Straight from the fridge helps keep the pastry tender Only use just enough to bring dough together
• Corn syrup: Creates the shiny gooey texture light corn syrup will produce the classic look check the bottle is clear and not crystallized
• Egg: Binds the filling and contributes to the glossy finish Look for fresh eggs with bright yolks
• Vanilla extract: Rounds out the caramel flavor Use real vanilla for the richest result
• Raisins or substitutes such as pecans walnuts or chocolate chips: add extra dimension Golden raisins are a sweeter variation

Step-by-Step Instructions

Make the Pastry:

Run cold cubes of butter and shortening into the flour brown sugar and salt in a food processor or with a pastry cutter Work until you have small chunks about the size of peas This stage should be done quickly so the fats remain cold which ensures a flaky crust

Bring Together the Dough:

Sprinkle ice water over the flour mixture Toss gently with a fork and only add enough water for the dough to just come together Press lightly with your hands if needed Shape into two rounds about one inch thick

Chill and Roll the Dough:

Wrap the dough rounds in plastic wrap Place in the fridge for at least thirty minutes to relax the gluten which makes rolling easier On a lightly floured surface roll out each round to roughly one eighth inch thick Cut into four inch circles carefully ease each into a muffin cup pressing gently Chill again as you prepare the filling

Create the Filling:

Whisk together brown sugar corn syrup melted butter egg vanilla extract and salt until smooth This mixture should be glossy with no streaks of egg or lumps

Fill the Shells:

Sprinkle raisins or your chosen substitute in a single layer in the bottom of each pastry cup Pour the filling over top until about two thirds full This rises as it bakes so avoid overfilling to prevent sticky spills

Bake to Perfection:

Place muffin tray on the bottom oven shelf Bake at four twenty five degrees Fahrenheit for twelve to fifteen minutes The filling should be bubbling and the pastry richly golden Let cool completely on a wire rack then carefully remove from pans

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My secret favorite filling is a handful of chopped toasted pecans They take on a butterscotch note that my grandmother loved most Whenever I bake these with my kids I tell them stories of her buttery stained recipe cards and how we always left one tart out for the neighbor

Storage Tips

Butter tarts keep best in an airtight container at room temperature for up to three days If you want to make them ahead store in the fridge for up to five days and bring to room temperature before eating They also freeze beautifully Lay them in a single layer in an airtight container placing parchment paper between layers To serve after freezing let thaw uncovered so the pastry crispness returns

Ingredient Substitutions

You can swap the raisins for chopped nuts dark chocolate chips or even dried cranberries If you are out of corn syrup use golden syrup which offers similar texture and taste For a dairy free version substitute butter with plant based sticks but keep the pastry very cold so it does not toughen

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Serving Suggestions

Serve butter tarts with a dollop of whipped cream or a scoop of vanilla ice cream For brunch I sometimes break them up and scatter over Greek yogurt and fresh berries These tarts also make a perfect addition to holiday cookie trays or as a sweet ending to a simple soup supper

Cultural and Historical Context

Butter tarts are a cornerstone of Canadian baking with recipes traced back to the early 1900s across Ontario Every Canadian family seems to have their own fiercely defended version Purists argue filling must be runny some say it should be set This recipe lands perfectly in the middle with a satisfying chew and glossy top

Recipe FAQs

→ What makes the pastry for these butter tarts so flaky?

Using very cold butter and shortening, combined with minimal handling and chilling the dough, creates layers for a tender, flaky pastry shell.

→ Can I use substitutions for the classic filling?

Absolutely! While raisins are traditional, you can swap in pecans, walnuts, or chocolate chips for a personalized taste.

→ How do I prevent the filling from overflowing?

Fill each pastry shell only about two-thirds full with the syrup mixture, allowing room for bubbling as the filling bakes.

→ What’s the best way to remove tarts from the muffin pan?

Let the tarts cool completely before gently loosening with a thin knife. This helps maintain their shape and keeps the crust crisp.

→ Do I need a food processor for making the dough?

While a food processor is helpful for cutting in the butter, you can also use a pastry cutter or forks for similar flaky results.