Classic Canadian Butter Tarts with Flaky Pastry and Gooey Filling Recipe
Introduction
Butter Tarts are a beloved Canadian dessert known for their flaky pastry shell filled with a rich, gooey, and sweet filling. Whether you enjoy them plain or with raisins and nuts, these tarts make a versatile and indulgent treat perfect for any occasion.
Ingredients
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup cold water (or as needed)
- For the Filling:
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
Instructions
- Step 1: Prepare the Pastry. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the granulated sugar. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Step 2: Make the Filling. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, and salt until smooth and well combined. Fold in raisins or chopped nuts if using.
- Step 3: Assemble the Tarts. Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled pastry dough about 1/8 inch thick. Use a round cutter to cut circles that fit your tart pan or muffin tin. Place the pastry circles into the pan, pressing gently to fit. Pour the filling into each shell, filling about two-thirds full.
- Step 4: Bake. Bake in the preheated oven for 20–25 minutes, until the filling is bubbly and the tops are lightly golden. Let the tarts cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 5: Serve. Enjoy the butter tarts warm or at room temperature. Store leftovers in an airtight container for several days.
Tips & Variations
- Try adding almond or maple extract to the filling for a unique flavor twist.
- Substitute raisins with dried cranberries or other dried fruits to customize the filling.
- For a gluten-free version, use a gluten-free flour blend in the pastry.
Storage
Store butter tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a low oven or microwave to bring back the soft, gooey texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make butter tarts ahead of time?
Yes, you can prepare the pastry and filling in advance and assemble just before baking. Baked tarts can be stored and reheated as needed.
Can I omit the raisins or nuts?
Absolutely. Butter tarts are delicious plain, and leaving out raisins or nuts results in a smooth, rich filling that many prefer.
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Classic Canadian Butter Tarts with Flaky Pastry and Gooey Filling Recipe
- Total Time: 50-55 minutes
- Yield: 12 tarts 1x
Description
Butter Tarts are a classic Canadian dessert featuring a flaky pastry shell filled with a rich, sweet, gooey filling made from butter, sugar, and eggs. This versatile treat can be customized by adding raisins or nuts, creating a perfect balance of textures and flavors that delight with every bite.
Ingredients
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup cold water (or as needed)
For the Filling:
- 1/2 cup unsalted butter (melted)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
Instructions
- Prepare the Pastry: In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the granulated sugar. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Make the Filling: In a medium bowl, whisk together the melted unsalted butter, packed brown sugar, granulated sugar, eggs, heavy cream (or milk), vanilla extract, and salt until smooth and fully combined. If desired, fold in raisins or chopped nuts evenly into the filling mixture.
- Assemble the Tarts: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Using a round cutter, cut out circles that will fit nicely into your tart pan or muffin tin. Gently press each dough circle into the tart pans or muffin tin cups. Pour the prepared filling into each pastry shell, filling about two-thirds full.
- Bake: Place the filled tart pans in the preheated oven and bake for 20 to 25 minutes, or until the filling is bubbly and the tops have turned lightly golden. Remove from the oven and allow the tarts to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the butter tarts warm or at room temperature. Store any leftovers in an airtight container at room temperature for several days to maintain freshness.
Notes
- To customize flavor, try adding almond or maple extract instead of vanilla.
- Substitute raisins with dried cranberries or other dried fruits for variation.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- Do not overwork the pastry dough to keep it flaky.
- If using nuts, chop them finely and fold gently into the filling.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Keywords: Butter Tarts, Canadian Dessert, Pastry Recipe, Sweet Tarts, Raisin Tarts, Nut Tarts, Traditional Canadian Baking
