Description
This Best Classic Canadian Butter Tarts recipe features a rich, sugary filling encased in flaky tart shells, offering a traditional sweet treat beloved across Canada. Made with brown sugar, corn syrup, butter, and optional raisins or pecans, these buttery tarts are perfect for holiday baking or any occasion that calls for a delightful dessert.
Ingredients
Scale
Ingredients
- 12 unbaked tart shells (store-bought or homemade)
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). If using frozen tart shells, place them on a baking sheet and allow to thaw slightly while you prepare the filling.
- Prepare Filling: In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, white vinegar, and salt until the mixture is smooth and well combined.
- Add Nuts or Raisins: If using raisins or pecans, evenly divide them among the tart shells, placing them at the bottom.
- Fill Tart Shells: Pour the filling mixture into each tart shell, filling about two-thirds full to avoid overflow during baking.
- Bake the Tarts: Bake in the preheated oven for 18–22 minutes until the filling is bubbling and the pastry is lightly golden. For a softer center, bake closer to 18 minutes; for a firmer filling, bake longer.
- Cool Tarts: Allow the tarts to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute golden raisins or currants for a different flavor or skip the mix-ins for a classic plain butter tart.
- For homemade tart shells, use a flaky butter pie crust rolled and cut into 4-inch rounds.
- Butter tarts are best eaten at room temperature for optimal texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
