Butter Tarts: A Sweet Slice of Canadian Heritage

Butter tarts are as Canadian as maple syrup and hockey. These golden, flaky, sweet little beauties have graced tables across the country for generations, earning their place as a beloved dessert from coast to coast. Whether you like yours plain, with pecans, or (like this recipe) studded with plump raisins, there’s nothing quite like the gooey, buttery magic of a homemade butter tart.

So, tie on your apron, pour yourself a cup of coffee, and let’s bake some sweet Canadian tradition.

A Bite of History

The origins of butter tarts stretch back to 19th-century Ontario, where early settlers, inspired by European pastry traditions, created a simple yet indulgent dessert. With a crisp, flaky pastry and a caramelized, syrupy filling, butter tarts became a staple in Canadian kitchens, passed down through generations.

And, of course, there’s the great butter tart debate: raisins or no raisins? This recipe leans into tradition with a generous handful of raisins, but if you prefer pecans or enjoy them plain, feel free to make them your own.

What Makes the Perfect Butter Tart?

• Flaky, Buttery Crust – The perfect crust should be light, crisp, and just sturdy enough to cradle the filling.

• Caramelized, Gooey Center – That iconic filling should be sweet, rich, and slightly runny (or firm, if that’s your style).

• Customizable Add-Ins – Raisins are classic, but pecans, walnuts, or even a pinch of sea salt can elevate the flavor.

Classic Canadian Butter Tarts

Servings: 12 tarts

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Ingredients

For the Pastry:

• 1 ¼ cups (310 ml) all-purpose flour

• ¼ tsp (1 ml) salt

• ½ cup (125 ml) cold butter, cubed

• 4-5 tbsp (60-75 ml) cold water

For the Filling:

• ½ cup (125 ml) packed brown sugar

• ½ cup (125 ml) corn syrup or maple syrup

• ¼ cup (60 ml) unsalted butter, melted

• 1 tsp (5 ml) vanilla extract

• 1 egg, lightly beaten

• ½ cup (125 ml) raisins

Method

1. Make the Pastry

• In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

• Gradually add cold water, one tablespoon at a time, mixing just until the dough comes together.

• Shape into a disc, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling

• In a medium bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, vanilla, and egg until smooth.

3. Assemble the Tarts

• Preheat oven to 375°F (190°C).

• Roll out the chilled dough on a floured surface to about ⅛-inch thick.

• Use a round cutter to cut out 12 circles and fit them into a muffin tin or tart shells.

• Evenly distribute the raisins into each shell, then pour the filling overtop, filling each about two-thirds full.

4. Bake to Perfection

• Bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Butter tarts are best enjoyed slightly warm, with a fresh cup of tea or coffee. For an extra indulgent treat, serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

For those who prefer a firmer filling, bake them a few minutes longer. If you love an ultra-gooey center, take them out right at the 15-minute mark.

Share Your Sweet Story

Do you have a special butter tart memory? A secret ingredient that makes yours the best? Share your story in the comments and tag Great Canadian Cooking when you bake these buttery delights.

Final Thoughts

Butter tarts aren’t just a dessert—they’re a taste of home, nostalgia, and sweet Canadian pride. Whether you’re making these for the first time or carrying on a family tradition, every bite is a celebration of something special.

Let’s get baking.