Canadian Butter Tarts

Few desserts are as iconic to Canada as the butter tart. Sweet, gooey, and nestled in flaky pastry, they’ve become a symbol of Canadian baking — a treat that’s proudly ours. From holiday tables to roadside bakeries and country fairs, butter tarts carry a sense of heritage and national pride, simple yet unmistakably Canadian.

Prep Time: 25 minutes (plus 45–60 minutes pastry chill)

Total Time: 45 minutes (plus pastry chill)

Serves: 12 tarts

Ingredients

for the pastry shells (makes 12 standard 3-inch shells)

• 1¾ cups (225 g) all-purpose flour

• 1 tbsp sugar

• ½ tsp fine salt

• ½ cup (115 g) cold unsalted butter, diced

• ¼ cup (50 g) cold vegetable shortening, diced (or use more butter)

• ⅓–½ cup ice water (start with ⅓ cup)

for the filling

• 1 cup (200 g) packed brown sugar

• ½ cup (120 ml) light corn syrup

• ¼ cup (60 g) unsalted butter, melted and cooled

• 2 large eggs

• 1 tsp white vinegar or lemon juice

• 1 tsp vanilla extract

• ¼ tsp fine salt

• optional add-ins: ½ cup raisins (soaked and drained) or ½ cup chopped pecans

• texture tweak (choose one, optional): 1 tbsp 35% cream for extra-gooey, or 1 tbsp all-purpose flour for slightly firmer

Method

• Make the pastry: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter and shortening until pea-sized bits form. Drizzle in ⅓ cup ice water and toss with a fork until the dough just clumps (add a spoon or two more water only if dry). Press into a disk, wrap, and chill 45–60 minutes.

• Line the tin: On a lightly floured surface, roll the dough to 3 mm (⅛ inch). Cut 9–10 cm (3½–4 inch) rounds and fit into a 12-cup muffin tin (or tart tins). Re-roll scraps as needed. Freeze the lined tin 10–15 minutes while you mix the filling—this helps prevent shrinkage and keeps edges crisp.

• Mix the filling: In a jug or bowl, whisk brown sugar, corn syrup, melted butter, eggs, vinegar, vanilla, and salt just until smooth (don’t over-whisk; less air = glossier tops). Stir in raisins or pecans if using. For texture tweaks, whisk in cream (gooier) or flour (firmer).

• Fill and bake: Heat oven to 190°C/375°F and set the rack in the lower third. If using raisins/pecans, add a spoonful to each shell. Divide filling among shells (about 2 tbsp each; avoid overfilling). Bake 15–20 minutes until the pastry is golden and the centres are puffed with a soft wobble.

• Cool: Let stand 10 minutes, then loosen edges with a thin knife and transfer to a rack. Serve warm for oozy centres, or cool to room temp for a tidy, jammy set.

Notes

• Gooey vs firm: pull at 15–16 minutes for runnier centres; bake to 18–20 minutes for a more set filling.

• Prevent boil-over: keep shells cold, don’t overfill, and bake on the lower rack.

• Make-ahead: shells can be lined and frozen; bake from frozen, adding 1–2 minutes. The filling can be mixed a few hours ahead and chilled—stir before using.

Variations

• Swap half the corn syrup for pure maple syrup (¼ cup each). Underfill slightly and bake on the earlier side to keep a glossy, jammy set.