Butter tarts are one of the most iconic Canadian desserts. They are small, individual pastries with a sweet, buttery filling and a flaky crust. The filling is typically made with butter, sugar, eggs, and maple syrup, though some variations use other ingredients like raisins or nuts. Butter tarts are often served warm, with a scoop of ice cream or whipped cream on top. They are a perfect dessert for any occasion, whether it's a casual get-together or a special celebration.
Check out the recipes below so you can choose the best recipe for yourself!
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
- Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
- Preheat oven to 350 degrees F (175 degrees C)
- Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
- Fill the bottom of each tart shell with about 10 raisins each.
- Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
- Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
- Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
PECAN BUTTER TARTS
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 252 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
MAPLE BUTTER TARTS
These are a big hit every time I make them. They are an addition to a basket donated at a local fundraiser full of maple products. Sweet with a smooth flavor, they pair well with your favorite vanilla ice cream or whipped cream!
Provided by Inez Quinn
Categories Desserts Pies Tarts Butter Tart Recipes
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
- Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
- Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 40.7 g, Cholesterol 31.2 mg, Fat 10 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 133 mg, Sugar 23.8 g
REAL CANADIAN BUTTER TARTS, EH?
These butter tarts are traditionally Canadian, made with sweet maple syrup.
Provided by mrsmambo
Categories Desserts Pies Tarts Butter Tart Recipes
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
- Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
- Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 44.5 g, Cholesterol 25.9 mg, Fat 13.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 176.6 mg, Sugar 27.3 g
SWEET BUTTER TARTS
A friend of mine first introduced me to this easy recipe. I usually make six or eight batches at Christmas time.-Charlene Turnbull, Wainwright, Alberta
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Roll out pastry on a lightly floured surface; cut into twelve 4-in. circles. Press onto the bottom and up the sides of greased muffin cups. , In a small bowl, cream butter and brown sugar. Add egg, milk, vanilla and maple flavoring. Stir in raisins., Fill each cup half full. Bake at 375° for 25 minutes or until crust is golden brown.
Nutrition Facts : Calories 370 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 253mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
PECAN CRANBERRY BUTTER TARTS
These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!
Provided by Annette
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
- Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
- Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
CANADIAN MAPLE BUTTER TARTS
I grew up near several large producing maple sugar bushes in Canada and maple syrup was in many things my mother made. Butter tarts are a traditional Canadian treat, these include real maple syrup.
Provided by curly top
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Roll out pastry and cut into 12 circles.
- Fit pastrys into muffin or tart cups.
- Sprinkle raisins and or walnuts in the bottom of each tart.
- Beat together eggs, maple syrup, brown sugar, butter and salt.
- Pour into tart shells, about 2/3 full.
- Bake at 375 F for 20-25 minutes, until set.
- Cool 5 minutes and remove from pan.
- In some places you can find pre made tart shells in the freezer section along side pie shells.
CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
HONEY BUTTER TARTS
This is my mother's butter tart recipe and I think it is the best one. Hope you agree!
Provided by KIM BOYLE
Categories Desserts Pies Tarts Butter Tart Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
- Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
- Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 40.5 g, Cholesterol 17.7 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 126.9 mg, Sugar 25.1 g
PEANUT BUTTER CUP COOKIES (TARTS)
I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.
Provided by Roxygirl in Colorado
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream peanut butter, butter, sugar and brown sugar until fluffy.
- Add egg, vanilla, flour, baking soda and salt' mix well.
- Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
- Bake 8-10 minutes at 375°F.
- When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
- Allow to cool completely before removing cookies from the tin.
BEST RAISIN CURRANT BUTTER TARTS
Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.
Provided by TEENCHEF2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g
CHOCOLATE BUTTER TARTS
Butter tarts with a chocolate surprise!
Provided by MommaBear
Categories Desserts Pies Tarts Butter Tart Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
- Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
- Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
- Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
- Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 40 g, Cholesterol 20.9 mg, Fat 13.7 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5.9 g, Sodium 128.8 mg, Sugar 18.5 g
MAPLE BUTTER TARTS
These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 tarts.
Number Of Ingredients 9
Steps:
- Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°., Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells., Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.
Nutrition Facts : Calories 656 calories, Fat 27g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 326mg sodium, Carbohydrate 101g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT PECAN RAISIN BUTTER TARTS
Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.
Provided by Amie Smith
Categories Desserts Pies Tarts Butter Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
- Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g
BUTTER TARTS (WITH CURRANTS)
This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself.
Provided by MagsMeals
Categories < 60 Mins
Time 45m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Double pie crust recipe can be used for tart shells.
- Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
- Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
- Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
- Makes 2 dozen.
BEST EVER BUTTER TARTS
Make and share this Best ever butter tarts recipe from Food.com.
Provided by mmlwjr
Categories Tarts
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Divide raisins among the tart shells.
- In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
- Pour over raisins, filling 3/4 full.
- Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
- Cool on wire rack.
GRAMMA'S BUTTER TARTS
This is my Grandma's recipe for butter tarts in homemade pastry.
Provided by GoGoGoMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h50m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
- Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
- Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g
Tips:
- Use real maple syrup for the best flavor. If you don't have maple syrup, you can substitute corn syrup or honey, but the flavor will not be as good.
- Don't overcook the butter tarts. The filling should be just set, not hard.
- Let the butter tarts cool completely before serving. This will allow the filling to firm up and the crust to become flaky.
- Store butter tarts in an airtight container at room temperature for up to 3 days. You can also freeze butter tarts for up to 2 months.
Conclusion:
Butter tarts are a delicious and easy-to-make Canadian dessert. They are perfect for any occasion, from potlucks to holiday parties. With a few simple tips, you can make perfect butter tarts every time. So what are you waiting for? Give this classic Canadian dessert a try today!
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