At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans—just the lovely gooey filling and a buttery crust. It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts; feel free to use either, none, or both. But do make these cute little tarts—they’re out-of-this-world delicious.
The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). You may need to make the recipe a few times—what a shame—and note the visual clues that will help you bake them to your liking. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. Those, in particular, are the ones you have to loosen with a butter knife.
Ingredients
Makes about 12 servings
For the crust
For the filling
Preparation
Step 1
Prepare and refrigerate the pie dough.
Step 2
Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don’t worry about keeping it nice and round like you normally would.
Step 3
Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
Step 4
Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
Step 5
Set the muffin pan on your work surface. If you’re using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don’t crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
Step 6
Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
Step 7
Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.
If you can manage it, these tarts benefit from a brief rewarming before serving if they’ve been refrigerated. Arrange them on a baking sheet and place in a 300°F (150°C) oven for 5 or 6 minutes. That will crisp the shells and soften the filling.
Leave a Review
Reviews (13)
Back to TopIf you can't be bothered making them hit The Butter Tart Trail (an area around Peterborough Ontario which runs to Lake Ontario). Multiple versions (even flavored )
Don Boyer
Calgary, Alberta
4/29/2024
My recipe for Canadian Butter Tarts is way different than this version, and quite frankly, your pic of the tarts isn't very appetizing. I got the recipe from an 83-year-old Toronto native, who summered in Florida and baked these for my husband when he was a child. She shared it with me, along with a few others, as a wedding gift in 1979. She did use raisins, but I modified her recipe just slightly by using golden raisins, which made them look prettier..
Deb G
Alexandria, Virginia
8/14/2022
I will be trying this as I am allergic to corn products of any kind so this makes a great choice for me to make
Anonymous
Grand Forks B.C.
1/10/2022
As a Canadian who loves butter tarts, this recipe is very close to the one I use. The debate in Canada is all about the filling and if it should contain nuts, raisins, currants or none of them. AND if the filling should be runny or set. Most butter tart recipes use corn syrup. I have used maple syrup for years and applaud your inclusion of it instead of corn syrup. I fall into the runny filling without nuts, raisins, currants or even chocolate chips. So yes, I would rate this "adulterated" recipe as pretty darn good. The only other difference is that I use lemon juice instead of vinegar but the same results from the use of an acid would be anticipated.
Economist
Canada
1/2/2022
Absolutely delicious! Soft filling and tender crust ( using some lard as suggested). I added mini chocolate chips and still not overly sweet. I recommend making more filling. as I had barely enough for the dozen.
Fran
Toronto, Canada
1/2/2022
These are fabulous! My husband, our baker, made them twice now and we will be having them for Christmas Eve Dinner tonight He made both the standard recipe and also with added nuts and fruits. This has already become a favorite recipe.
oldmayor
Portland, ME
12/24/2021
I agree about the currents which is what my Winnipeg grandmother used. Although, to be fair, the "currents" in question are really just small raisins, dried zante grapes, and have nothing to do with real currents (the black or red berries that grow on bushes and which you might make jelly or jam from.)
Stephen
Minneapolis, MN
12/21/2021
Yup, currants! I'm 78 yo and this was my g'mothers recipe. We always called em currant tarts and it wasn't till I visited a Canadian bakery and saw them in the case that I learned from whence they came. YUMM! Thank you!
Melinda Bookwalter
Eastern Shore of MD (previously Ohio)
12/20/2021
I always use raisins as it is a very old family recipe and I make them very small so a spoonful of filling in each. Do not overfill as they do drip over into the oven. It is not Christmas without the in my house. Lorraine
Lorraine
Calgary, Canada
12/19/2021
Butter tarts are my absolutely fav and at Christmas I use Craisins for a festive touch.
Anne
Calgary, Alberta
12/19/2021
I must agree, currants are a must. My recipe comes from my great, great grandmother. My only change is I use tart shells. .
Vern1938
Victoria, BC
12/19/2021
Ok, two things wrong with this recipe. Real butter tarts have currents, never raisins. And my mom’s secret ingredient was a bit of lemon extract or lemon juice, never vinegar.
ShazaC
12/19/2021
When I was a child I always loved going to Toronto and stopping by Mother's Bakery for butter tarts. I believe it was Bloor St where we used to go. Can't wait to try this recipe!
Anonymous
Buffalo, New York
12/18/2021
One thing I'd be a little more specific about is how much filling to put in each pastry shell. "Divide the filling evenly between the shells" - even with a ¼-cup measuring cup - can lead to problems. Could be too much or too little. If too much - well, we know what happens then.
Bryan
Canada
12/17/2021
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