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Butter tarts are a classic Canadian treat and a personal favorite!
Flaky tart shells are filled with a gooey butterscotch flavored filling and baked until golden! These little tarts are ready in less than 30 minutes.
What is a Butter Tart?
Canadian butter tarts are simple, rustic, and unforgettable! These little pastries made by baking a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling but often with raising or currants (you can make it with pecans too).
- This easy butter tart recipe makes melt-in-your-mouth tartlets in less than 30 minutes from start to finish!
- Use homemade or prepared pie dough or purchased tart shells if you’d like.
Ingredients for Butter Tarts
TART SHELLS: Use pre-made pastry shells or cut pie crust pastry and place it in muffin tins. No need to pre-bake – easy peasy!
FILLING: To create the richest, sweetest flavor, use real butter (itâs in the name, after all). If using unsalted butter, add a pinch of salt. Dark brown sugar has the more flavor, but light brown sugar can be used in place.
FRUIT: We use raisins, although currants are another traditional ingredient for butter tarts. You can leave the dried fruit out if you’d prefer.
EXTRAS: Be careful not to over-stuff butter tarts with too many extras since the thick, sweet filling is where all the flavor is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are fun ways to make butter tarts different every time!
How to Make Butter Tarts
- Cream butter and sugar in a bowl (as per the recipe below).
- Add corn syrup, egg, and salt.
- Pour the mixture into tart shells and bake until the filling is set and the crusts are golden brown.
Storing Butter Tarts
Butter tarts can be stored at room temperature in a covered container for up to 3 days. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.
More Mini Desserts
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Butter Tarts
Flaky mini pie shells are stuffed with a gooey rich filling and baked until perfectly golden!
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Preheat the oven to 350°F.
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Place the tart shells on a rimmed baking sheet or use a 3-inch round cookie cutter to cut the pie crust into 12 circles. Gently place each into a muffin pan.
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In a medium bowl, beat the egg. Whisk in brown sugar, vinegar, and vanilla.
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Add the melted butter and stir well to combine.
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Divide the raisins over the tart shells and pour the filling mixture overtop.
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Bake for 19-22 minutes or until set.
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Cool to room temperature before serving.
Butter tarts can be stored in an airtight container for up to 3 days at room temperature. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.
Calories: 204 | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine Canadian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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