My recipe for Classic Canadian Butter Tarts features a small trick that keeps the pastry shells intact and the filling reliably set.
I’ve chased the perfect Classic Canadian Butter Tarts for years, and this version finally made me stop, taste, and take notes. Flaky pastry shells cradle a rich, gooey sweet filling that seems almost wrong it’s that indulgent.
i played with all purpose flour and unsalted butter until the pastry sang, keeping the edges tender but strong enough to hold the ooze. You wont get a museum piece, you get something real, slightly imperfect and totally irresistible.
If you love Butter Tart Shells that crack just so when you bite in, you’re gonna want to read on. No frills, just honest sweetness.
Ingredients
- Butter gives richness fat and flakiness lots of calories little protein.
- Brown sugar brings deep caramel sweetness moisture and mainly simple carbs.
- Eggs bind and set the filling they give protein and help structure.
- Flour makes the crust mostly starch carbs with a bit of gluten.
- Corn syrup keeps filling gooey and shiny pure sugar no fiber.
- Raisins add chew and fruit sweetness fiber and a little iron.
- Pecans add crunch healthy fats and buttery flavor small protein boost.
- Vanilla lifts aroma and sweetness flaky salt balances and brightens taste.
Ingredient Quantities
- 2 1/2 cups all purpose flour (about 312 g)
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g, 2 sticks) unsalted butter cold, cubed
- 1/4 cup vegetable shortening cold optional
- 6 to 8 tablespoons ice cold water, as needed
- 1 large egg for egg wash, beaten with 1 tablespoon water optional
- 1/2 cup (113 g, 1 stick) unsalted butter melted for filling
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 1/3 cup light corn syrup or golden syrup
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine salt
- 1 tablespoon heavy cream or whole milk optional
- 1/2 cup raisins or currants optional
- 1/2 cup chopped pecans or walnuts optional
- flaky sea salt for sprinkling optional
How to Make this
1. Make the pastry: in a large bowl stir together the flour, granulated sugar and 1 teaspoon salt. Cut the cold cubed butter (and optional shortening if using) into the flour with a pastry cutter or your fingers until the biggest bits are about pea sized. Add 6 to 8 tablespoons ice cold water, a tablespoon at a time, just until the dough holds when pressed. Don’t overwork it, form into 2 discs, wrap and chill at least 1 hour.
2. Prep filling and extras: melt the 1/2 cup butter and let it cool a little. In a bowl whisk the brown sugar, 2 room temperature eggs, corn syrup (or golden syrup), vanilla, 1/8 teaspoon salt and the optional tablespoon of cream or milk until smooth, then slowly whisk in the melted butter. If you want raisins or currants, stir them in now or reserve to put in the bottom of each shell; same with chopped pecans or walnuts.
3. Get pans ready: when dough is chilled, lightly flour your work surface and roll each disc to about 1/8 inch thick. Cut rounds to fit tart pans or a standard muffin tin; press the dough into the pans and patch any cracks. Chill the lined tins for 15 minutes while you preheat the oven to 375 F.
4. Optional egg wash and blind bake: if you like a shiny crust brush with the beaten egg wash. To prevent a soggy bottom, prick the bottoms lightly, line with parchment and fill with pie weights or dried beans and blind bake 8 to 10 minutes until the edges look set. Remove weights and parchment and bake 2 to 3 more minutes so the bottom is just set and pale golden.
5. Arrange raisins and nuts (if using): put about a teaspoon of raisins or a few chopped nuts into the bottom of each parbaked shell so they get evenly distributed, otherwise the fruit might all float to the top.
6. Fill the shells: pour the butter and sugar filling into each shell, filling about three quarters full. Don’t overfill or they will spill over.
7. Bake: bake at 375 F for about 18 to 22 minutes, until the filling is set at the edges but still a little gooey in the center. Keep an eye because ovens vary; if crust is browning too fast tent loosely with foil.
8. Cool and finish: let the tarts cool completely in the pan so the filling firms up, at least 30 minutes. Remove from pans, sprinkle with flaky sea salt if you like, and serve at room temperature. Store in an airtight container for up to 3 days, or refrigerate for longer.
Equipment Needed
1. Large mixing bowl for the pastry and the filling
2. Pastry cutter (or use your fingers or two forks) to cut the cold butter into the flour
3. Measuring cups and spoons (or a kitchen scale for more accuracy)
4. Rolling pin and a bench scraper or sharp knife to cut and lift rounds
5. Tart pans or a standard muffin tin to shape and bake the shells
6. Parchment paper and pie weights or dried beans for blind baking
7. Pastry brush (for the egg wash) and a fork to prick the bottoms
8. Small saucepan or microwave-safe bowl to melt the butter, plus a whisk to mix the filling
9. Baking sheet to set the tart/tin on while they go in the oven and oven mitts
10. Cooling rack and an airtight container for storing the finished tarts
FAQ
The Best Butter Tarts Recipe Substitutions and Variations
- All purpose flour: swap for whole wheat pastry flour about 1 to 1 by weight (use same grams). It’ll be a bit denser so chill the dough longer and dont overwork it.
- Cold unsalted butter for the crust: use solid coconut oil or vegetable shortening 1 to 1 by volume; keep it very cold and handle fast since coconut oil melts quicker, shortening gives flakier but less buttery flavor.
- Light corn syrup or golden syrup in the filling: use pure maple syrup or honey about 1 to 1; maple adds nice flavor, honey is sweeter so use roughly 3/4 the amount or cut brown sugar by 1 to 2 tablespoons. The filling might be a touch thinner so watch bake time.
- Raisins or currants: substitute chopped dried cherries, dried apricots, or chocolate chips; if you use dried fruit, soak it in hot water, rum, or tea for 10 minutes to plump then drain before mixing in.
Pro Tips
1. Keep everything stupid cold and handle the dough fast. Work with chilled butter, use minimal flour on the board and don’t knead it, otherwise the crust will get tough. If the dough warms while you’re rolling just toss it back in the fridge for 10 to 20 minutes, it helps so much.
2. Stop a soggy bottom by giving the shells a little protection. Parbake with parchment and weights, or for an extra trick brush the bottom with a thin layer of beaten egg white or melted chocolate once the shells are dry, that seals the flour and keeps the filling from soaking in.
3. Make the filling taste deeper and more complex by toasting the nuts and browning half the butter first, it adds a great caramel nutty note. If using raisins soak them briefly in hot tea or a splash of rum so they plump up and don’t all float to the top.
4. Watch doneness not the clock, and cool completely before unmolding. The centers should still jiggle a bit when you take them out, they set as they cool, so be patient. If the edges brown too fast tent with foil, and store at room temp for a day or refrigerate for longer, rewarm slightly before serving if you want that oozy center again.

The Best Butter Tarts Recipe
My recipe for Classic Canadian Butter Tarts features a small trick that keeps the pastry shells intact and the filling reliably set.
12
servings
413
kcal
Equipment: 1. Large mixing bowl for the pastry and the filling
2. Pastry cutter (or use your fingers or two forks) to cut the cold butter into the flour
3. Measuring cups and spoons (or a kitchen scale for more accuracy)
4. Rolling pin and a bench scraper or sharp knife to cut and lift rounds
5. Tart pans or a standard muffin tin to shape and bake the shells
6. Parchment paper and pie weights or dried beans for blind baking
7. Pastry brush (for the egg wash) and a fork to prick the bottoms
8. Small saucepan or microwave-safe bowl to melt the butter, plus a whisk to mix the filling
9. Baking sheet to set the tart/tin on while they go in the oven and oven mitts
10. Cooling rack and an airtight container for storing the finished tarts
Ingredients
-
2 1/2 cups all purpose flour (about 312 g)
-
1 tablespoon granulated sugar
-
1 teaspoon fine salt
-
1 cup (226 g, 2 sticks) unsalted butter cold, cubed
-
1/4 cup vegetable shortening cold optional
-
6 to 8 tablespoons ice cold water, as needed
-
1 large egg for egg wash, beaten with 1 tablespoon water optional
-
1/2 cup (113 g, 1 stick) unsalted butter melted for filling
-
1 cup packed light brown sugar
-
2 large eggs room temperature
-
1/3 cup light corn syrup or golden syrup
-
1 tablespoon pure vanilla extract
-
1/8 teaspoon fine salt
-
1 tablespoon heavy cream or whole milk optional
-
1/2 cup raisins or currants optional
-
1/2 cup chopped pecans or walnuts optional
-
flaky sea salt for sprinkling optional
Directions
- Make the pastry: in a large bowl stir together the flour, granulated sugar and 1 teaspoon salt. Cut the cold cubed butter (and optional shortening if using) into the flour with a pastry cutter or your fingers until the biggest bits are about pea sized. Add 6 to 8 tablespoons ice cold water, a tablespoon at a time, just until the dough holds when pressed. Don’t overwork it, form into 2 discs, wrap and chill at least 1 hour.
- Prep filling and extras: melt the 1/2 cup butter and let it cool a little. In a bowl whisk the brown sugar, 2 room temperature eggs, corn syrup (or golden syrup), vanilla, 1/8 teaspoon salt and the optional tablespoon of cream or milk until smooth, then slowly whisk in the melted butter. If you want raisins or currants, stir them in now or reserve to put in the bottom of each shell; same with chopped pecans or walnuts.
- Get pans ready: when dough is chilled, lightly flour your work surface and roll each disc to about 1/8 inch thick. Cut rounds to fit tart pans or a standard muffin tin; press the dough into the pans and patch any cracks. Chill the lined tins for 15 minutes while you preheat the oven to 375 F.
- Optional egg wash and blind bake: if you like a shiny crust brush with the beaten egg wash. To prevent a soggy bottom, prick the bottoms lightly, line with parchment and fill with pie weights or dried beans and blind bake 8 to 10 minutes until the edges look set. Remove weights and parchment and bake 2 to 3 more minutes so the bottom is just set and pale golden.
- Arrange raisins and nuts (if using): put about a teaspoon of raisins or a few chopped nuts into the bottom of each parbaked shell so they get evenly distributed, otherwise the fruit might all float to the top.
- Fill the shells: pour the butter and sugar filling into each shell, filling about three quarters full. Don’t overfill or they will spill over.
- Bake: bake at 375 F for about 18 to 22 minutes, until the filling is set at the edges but still a little gooey in the center. Keep an eye because ovens vary; if crust is browning too fast tent loosely with foil.
- Cool and finish: let the tarts cool completely in the pan so the filling firms up, at least 30 minutes. Remove from pans, sprinkle with flaky sea salt if you like, and serve at room temperature. Store in an airtight container for up to 3 days, or refrigerate for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 413kcal
- Fat: 24.1g
- Saturated Fat: 14.7g
- Trans Fat: 0.42g
- Polyunsaturated: 0.85g
- Monounsaturated: 5.9g
- Cholesterol: 92mg
- Sodium: 218mg
- Potassium: 38mg
- Carbohydrates: 48.2g
- Fiber: 0.9g
- Sugar: 28.5g
- Protein: 3.7g
- Vitamin A: 730IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 0.46mg