Butter Tarts

If you’ve never heard of butter tarts before, you’re missing out. These perfectly flaky treats are sure to be a new favorite dessert in your household.

What are butter tarts?

Butter tarts are a pastry that normally includes a filling of butter, eggs, syrup and sugar. This filling is then baked in a flaky and delicious pastry shell. Butter tarts are particularly popular in Canada and are commonly eaten during holidays.

What’s the difference between a butter tart and a pecan pie?

While these desserts are similar, they have a few key differences. First, pecans are the star of pecan pie but are optional in butter tarts (we like them in our recipe, though). Second, a butter tart has a runnier filling than the firmer pecan pie filling. And finally, butter tarts are popular in Canada while pecan pie is a southern classic in the United States.

Butter Tart Ingredients

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Tart:

• All-purpose flour
• Salt
• Shortening
• Egg
• Ice water
• White vinegar

Filling:

• Egg
• Brown sugar
• Light corn syrup
• Butter
• Vanilla extract
• Raisins, chopped pecans or chopped walnuts

Directions

Step 1: Line muffin pans

Preheat oven to 425°F. Line 18 muffin cups with foil liners.

Editor’s Tip: Make sure not to use paper-lined foil liners. The tarts will stick.

Step 2: Start the dough

In a large bowl, mix together flour and salt. Cut in the shortening with a pastry blender, knife or your hands until the mixture is crumbly like oatmeal.

Step 3: Combine the wet ingredients

In another bowl, whisk the egg, ice water and vinegar. Gradually add it to the flour mixture, tossing with a fork until the dough holds together when you press it.

Step 4: Shape the dough

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Shape dough into a large disk. Wrap it tightly in plastic and place it in the freezer to chill for 15 to 20 minutes.

Editor’s Tip: Don’t skip the chilling step. This will lead to flaky crust!

Step 5: Make the tart shells

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With a rolling pin, roll the dough into a 1/4-inch-thick circle on a flour-covered surface like your countertop. Cut 18 circles with a floured 3-inch round cookie cutter, rerolling dough as needed. Gently press pastry circles onto the bottoms and up the sides of the foil liners.

Step 6: Fill the tart shells

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In a small bowl, mix together the egg, brown sugar, corn syrup, melted butter and vanilla. Then stir in the raisins.

Spoon the filling into the unbaked shells, dividing it evenly.

Step 7: Bake

Place muffin tins in the oven on a lower rack. Bake until the tart crusts are golden brown and the filling bubbles up, 13 to 15 minutes. Then, let the tarts cool completely on a wire rack.

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How to Store Butter Tarts

Store your delicious tarts in an airtight glass or plastic container in the fridge. The tarts will last for about a week.

Butter Tarts Tips

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Why are my butter tarts soggy?

If your butter tarts turn out too soggy, it’s likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is rolled out to a 1/4-inch thickness. It may take a couple tries to perfect your butter tart, but you can do it!