Canadian Butter Tarts
THIS RECIPE WAS UPDATED ON JAN. 4, 2020. 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: 23 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Makes: 12 tarts
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup milk (reduced fat or whole milk)
- 5 Tablespoons vegetable oil (I use avocado oil)
- 1/4 cup softened butter
- 3/4 cup white sugar
- 1/4 cup corn syrup
- 2 eggs
- 1 teaspoon vanilla
Crust:
Filling:
Instructions:
- Preheat oven to 425° F.
- Grease a 12-cup tart or muffin pan with butter.
- Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
- Shape it by hand into a smooth ball and roll thinly between 2 sheets of floured wax paper to 1/8-inch thickness,(about a 10 x 14-inch oval).
- Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
- Place a circle in the bottom of each muffin/tart cup.
- Place the filling ingredients in a small bowl and beat with an electric hand mixer until well combined, about 30 seconds.
- Spoon filling into dough cups.
- Bake for 12 minutes until golden and bubbly.
- Let cool for 5 minutes and remove tarts from pan.
Crust:
Filling:
Note: Corn syrup is not the same as high fructose corn syrup.
Want the old recipe? Click here.
How do you make tarts not to runny thank you in advance
These butter tarts don’t look like any I’ve ever made, and I live in Canada and have made (too many to count) butter tarts. We always add currants or raisins
I’m sure yours taste good.
My mom always made 2 sets, with raisins & with black currants…
Could this recipe be used with mini muffin/tart pan?
HI JENNIE! I absolutely love your recipes and so does my family! Question? Can you make your Canadian butter tarts in the form of a pie and if so how low would you cook it. Thanks in advance.
I FINALLY got around to making these this evening! As a Canadian ex-pat it’s wonderful to enjoy a taste of home and to share something new with my American family and friends. They are SCRUMPTIOUS!!! I’m enjoying working through your collection and appreciate your having made them available. Thank YOU!
PLEASE NOTE: I have updated this recipe to a better version that I make today (Jan. 4, 2020) I switched from melted butter to softened butter, brown sugar to white sugar, and I increased the oven temperature.
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.
Thank you for sharing your recipe. I have also added it to my Blog under Your Recipes.
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.
Not a raisin fan so have always used currents. I also make some with coconut and a walnut. These tarts were always a big hit.
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.
Can you substitute maple syrup for the corn syrup. I’m Canadian too and use maple syrup for everything. The Quebec people make a special tart with maple syrup so I’m sure you can use it.
Ps. I like the raisins too!
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.
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.
then they are not butter tarts they are pecan tarts.
In watching the video, she put some raisins in the bottom. I have done them with raisins and chopped pecans. I got great compliments
on them. I just made some more for Easter and I also made some with apricots and pecans. Haven’t tried those yet but they sure do look yummy.
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!
Is there a substitute for corn syrup please.
Thanks
I don’t use corn syrup only use brown sugar
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.
You can use real maple syrup. We do 1/2 cup maple syrup and 1/2 cup brown sugar.
Using Maple Syrup will make them over the top sweet.
If it helps, corn syrup is not the same as high fructose corn syrup.
I think I’ll try this with a substitute for corn syrup as that is definitely not healthy. Thank you for this recipe.
Keep in mind that corn syrup and high fructose corn syrup are not the same thing.
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
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.
Hi! Do you have a way of saving the recipes I get in the e-mail.Janet Stenson
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.