Share:
Canadian Butter Tarts

Canadian Butter Tarts

Canadian Butter Tarts

Use a muffin tin or tart pan. Greasing it (even a non-stick) helps with removal and also helps brown the crust. I use a 3 1/2-inch biscuit cutter and when you re-roll the dough for the last circle or two, try to cut it a little bigger since it will pull back in size.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes: 12 tarts

Canadian Butter Tarts

Ingredients:

    Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup milk (I use 1% or 2% low fat milk)
  • 5 Tablespoons vegetable oil
  • Filling:
  • 1/4 cup butter, melted & cooled
  • 3/4 cup brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1 teaspoon vanilla

Instructions:

    Crust:
  1. Preheat oven to 375° F.
  2. Grease a 12-cup tart or muffin pan with butter.
  3. Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
  4. Shape it by hand into a smooth ball and roll between 2 sheets of floured wax paper to 1/8-inch thickness (about a 10 x 14-inch oval).
  5. Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
  6. Place a circle in the bottom of each muffin/tart cup.
  7. Filling:
  8. Stir together the filling ingredients in a bowl.
  9. Spoon filling into dough cups.
  10. Bake for 15 minutes until golden and bubbly.
  11. Let cool for 5 minutes and remove tarts from pan.

Note: Corn syrup is not the same as high fructose corn syrup.

20 Comments on "Canadian Butter Tarts"

  1. Charlie

    Jenny:
    Although very good, your tarts are lacking the raisins. I have been making butter tarts here in Canada for almost forty years. Here is my recipe, please give it a try.

    The Ultimate Butter Tart

    Serves:
    Source:
    Effort: Easy
    Comments: These are the best butter tarts I’ve ever had.

    Ingredients:

    1 Pastry For Double Pie Crust
    ½ Cup Lightly packed Brown Sugar
    ½ Cup Corn Syrup (you can use light corn syrup)
    ¼ Cup Butter (no substitutes)
    1 Egg, slightly beaten
    1 Tsp. Vanilla
    1/4 Tsp. Salt
    1/2 Cup Raisins (Soaked in boiling water until plump)

    Instructions:

    1. Fit Pastry into muffin cups.

    2. Combine all ingredients, except Raisins.

    3. Mix well.

    4. Divide Raisins evenly into shells.

    5. Fill 2/3 full of Syrup.

    6. Bake on the bottom shelf at 425 degrees Fahrenheit, for 12-15 minutes, or just until set.

    7. Don’t overbake.

    8. Cool on a wire rack then, remove from pans.

    Less time means runnier. I usually do mine for about 12 minutes.

    • Jenny Can Cook

      Thank you for sharing your recipe. I have also added it to my Blog under Your Recipes.

      • CanadianGirlEh

        Hi, I was born and raised in Canada on butter tarts made with raisin by a french Canadian Grand-mere (Grandmother), and she also put raisin in her butter tarts, but some people like my Aunt would put walnuts or pecan, so really it’s a matter of preference.

    • CanadianGirlEh

      Hi, I was born and raised in Canada on butter tarts made with raisin by a french Canadian Grand-mere (Grandmother), and she also put raisin in her butter tarts, but some people like my Aunt would put walnuts or pecan, so really it’s a matter of preference.

  2. Marsha Needham

    Butter tarts that my family made has br sugar, egg, currents, flour etc…but no corn syrup, maybe this recipe came from Scotland along with my family lol.

  3. Ruchmini

    I just found your site and the recipes I’ve read so far sound wonderful; i’m looking forward to trying some. You’re so charming in your videos too. I want to try this tart recipe, but would like to add some finely chopped pecans. Not sure what quantity to add. Has anyone else tried this? The filling seems so much like what is used in Pecan Pie.

    • jackie

      then they are not butter tarts they are pecan tarts.

  4. gw

    I love your site and your recipes. However, I wonder if you could add the nutrional information to your recipes? It would be a great help in meal planning for the day as I do have to be mindful of how I “splurge” on the good stuff, i.e. Canadian Butter Tarts…will be trying those today!

  5. DIANA

    Is there a substitute for corn syrup please.
    Thanks

    • Diana

      I don’t use corn syrup only use brown sugar

      • DIANA

        Hey Jenny
        Recipe says 1/4 cup corn syrup. Need to know if there is a substitute. Just got your site. Made so many delicious things. Keep them coming.

        • Sharon

          You can use real maple syrup. We do 1/2 cup maple syrup and 1/2 cup brown sugar.

          • Charlie

            Using Maple Syrup will make them over the top sweet.

    • Jenny Can Cook

      If it helps, corn syrup is not the same as high fructose corn syrup.

  6. Jeanette Chant

    I think I’ll try this with a substitute for corn syrup as that is definitely not healthy. Thank you for this recipe.

    • Jenny

      Keep in mind that corn syrup and high fructose corn syrup are not the same thing.

  7. Lisa

    Thank you for this recipe! My husband misses his mom’s baking from Christmas and I wanted to do a “light” version. Look forward to trying this out

  8. Sandy

    Love your recipes, making bread almost every day. I love the easiness of your recipes and how quick they are. You must be Canadian, especially when I saw the recipe for Butter Tarts. I have many Canadian Friends who come from Canada to winter in AZ and they always made the butter tarts.
    Your site is well done. Martha could take a lesson from you.

    Thanks again.

  9. Janet

    Hi! Do you have a way of saving the recipes I get in the e-mail.Janet Stenson

    • Jenny

      You have to go to my website and each recipe has a “print” button. When you click that you should have the option to either print the recipe or save it as a pdf.

Leave a Comment

My FAQs answer many question. I am not always able to answer questions.