Desserts

Authentic Canadian Butter Tarts

February 28, 2024 By Chef Patricia McLeod 6 min read

Butter tarts are Canada's national dessert – a perfect balance of flaky pastry and rich, gooey filling. These sweet treats have sparked passionate debates across the country: raisins or no raisins? Runny or firm? Let's explore the authentic way to make these beloved Canadian confections.

The Great Butter Tart Debate

Every Canadian has strong opinions about butter tarts:

  • Raisins vs. No Raisins: Traditionalists insist on raisins, while purists prefer them plain
  • Runny vs. Firm: Some love the gooey center, others prefer a firmer set
  • Add-ins: Pecans, walnuts, or coconut are popular variations

Ingredients

For the Pastry Shells:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold butter, cubed
  • 1/4 cup ice water

For the Filling:

  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 2 large eggs
  • 2 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1/2 cup raisins (optional)
  • Pinch of salt

Step-by-Step Instructions

  1. Make the Pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle with ice water and form into dough. Wrap and chill for 1 hour.
  2. Prepare Tart Shells: Roll pastry thin and cut circles to fit muffin tins. Press into cups, ensuring pastry comes up the sides. Prick bottoms with fork.
  3. Pre-bake Shells: Bake at 450°F for 5 minutes until just set but not browned. Remove from oven and reduce temperature to 375°F.
  4. Make the Filling: Whisk together melted butter, brown sugar, corn syrup, eggs, vinegar, vanilla, and salt until smooth.
  5. Add Raisins: If using, place a few raisins in each tart shell before adding filling.
  6. Fill the Tarts: Divide filling evenly among shells, filling about 2/3 full to prevent overflow.
  7. Bake: Bake at 375°F for 15-18 minutes until filling is set around edges but still slightly jiggly in center.
  8. Cool: Let cool in pan for 5 minutes, then transfer to wire rack. Serve at room temperature.

Professional Tips for Perfect Butter Tarts

  • Don't overfill: Leave room for the filling to bubble and expand
  • Watch the timing: Underbake slightly for gooey centers
  • Use quality corn syrup: It prevents crystallization and creates the signature texture
  • Cool properly: Let them set completely before removing from pan

Popular Variations

Maple Butter Tarts

Replace half the corn syrup with pure maple syrup for a distinctly Canadian twist.

Pecan Butter Tarts

Add chopped pecans instead of raisins for a nutty crunch that complements the sweet filling.

Coconut Butter Tarts

Stir in 1/4 cup shredded coconut to the filling for a tropical variation.

Storage and Serving

Store butter tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They're perfect with coffee or tea, and make excellent gifts during the holiday season.

Whether you're team raisin or team plain, runny or firm, butter tarts represent the heart of Canadian baking tradition. Master this recipe and you'll have a true taste of Canada to share with family and friends!