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    Old Fashioned Butter Tarts

    December 17, 2013 by Laureen King 104 Comments

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    Indulge in some great Old Fashioned Butter Tarts. A Canadian classic dessert recipe with sweet, slightly runny filling and made from scratch, flaky, melt in your mouth pastry. via @artandthekitchIndulge in some great Old Fashioned Butter Tarts. A Canadian classic dessert recipe with sweet, slightly runny filling and made from scratch, flaky, melt in your mouth pastry. via @artandthekitch

    Indulge in some great Old Fashioned Butter Tarts. This butter tart recipe is a Canadian classic dessert recipe with sweet, slightly runny filling and flaky melt in your mouth made from scratch pastry. This is hands down the best butter tart recipe that you can find!

    stack of 4 homemade butter tarts on white plate

    This best recipe for Old Fashioned Butter Tarts is a popular treat for holiday baking but tastes so terrific you'll want to bake them up throughout the year. My recipe for butter tarts gets rave reviews with its perfect consistency of the gooey sweet filling and the homemade tarts shells that are crisp and flaky.

    Your family will be requesting these desserts for all the family parties to come!

    How Long Does It Take to Make Butter Tarts?

    This butter tart recipe can be made and ready to eat in less than an hour! 50 minutes to be exact.

    What is a butter tart?

    Put simply, a butter tart is a small pastry with a filling of butter, eggs, brown sugar, and raisins (optional).

    Butter tarts with flaky crust cooling on black wire rack.

    How to Make Butter Tart Recipe:

    Butter Tart Pastry:

    • Sift flour, salt, and sugar together
    • Cut butter into flour mixture until it resembles course meal
    • Add cold water a small amount at a time until it holds together
    • Press together and shape
    • Cover and refrigerate

    Butter Tart Filling:

    • In a large bowl mix together butter, brown sugar, and corn syrup. Stir until dissolved
    • Add in remaining ingredients and mix well
    • Fill shells with the filling
    • Bake
    • Let cool in pan for about 15 minutes

    Final Thoughts:

    Every family Christmas someone brought butter tarts and they always seemed the first treat to disappear. I think the true test of an exceptional butter tart is the crust, and in my opinion, that means making the shells from scratch. This crust recipe is light, flaky, and buttery tasting! The filling is so simple to prepare and can be used as-is (my preference) or add raisins or pecans.

    Stack of homemade butter tarts on white plate

    Stack of four homemade tarts with syrupy filling on white plate.

    Old Fashioned Butter Tarts

    Laureen King
    The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.
    3.98 from 286 votes
    Prevent your screen from going dark
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    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dessert
    Cuisine Canadian
    Servings 16
    Calories 296 kcal

    Ingredients
      

    • Tart Shell Pastry
    • 2 ⅔ cups all purpose flour
    • 1 tbsp sugar
    • 1 tsp salt
    • 1 cup butter chilled and cut into pieces
    • ¼-1/2 cup ice cold water
    • Butter Tart Filling
    • ½ cup soft butter
    • ½ cup brown sugar packed
    • ½ cup corn syrup golden
    • 2 eggs slightly beaten
    • 1 tsp vanilla
    • pinch of salt

    Instructions
     

    • Butter Tart Pastry
    • Sift flour, salt and sugar together.
    • Using pastry blender cut butter into flour mix until resembles course meal.
    • Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
    • Press dough together and shape into disk.
    • Wrap in plastic wrap and refrigerate for at least 30 minutes.
    • Roll out tart dough and cut 16 4-inch circles.
    • Press dough in muffin cups (try not to stretch dough).
    • Refrigerate until filling is prepared.
    • Butter Tart Filling
    • In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
    • Add eggs, vanilla and pinch of salt. Mix well.
    • Fill tart shells with filling.
    • Bake 400F for 15-20 minutes.
    • Filling should be lightly browned and still bubbling.
    • Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

    Notes

    Store bought pastry tart shells will work as well. Add raisins or pecans if you like.

    Nutrition

    Calories: 296kcalCarbohydrates: 31gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 66mgSodium: 314mgPotassium: 42mgSugar: 15gVitamin A: 560IUCalcium: 18mgIron: 1.1mg
    Keyword butter tarts
    Tried this recipe?Let us know how it was!

    Black cooling rack filled with homemade syrup buttery tarts.

    Nanaimo Bars are another fabulous Canadian treat that you must try.

    rows of Nanaimo bars on white paper placemat.

    Follow me on Pinterest, Instagram and Facebook to see more of my delicious recipes!

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    Indulge in some great Old Fashioned Butter Tarts. A Canadian classic dessert recipe with sweet, slightly runny filling and made from scratch, flaky, melt in your mouth pastry. via @artandthekitch
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    Reader Interactions

    Comments

    1. WPDjr

      April 06, 2019 at 9:10 pm

      I know this is a Canadian based recipe. All of my "regular" sized muffin pan are 12-muffin sized. I've looked on Amazon, can can't find 16 muffin-cup pans. So, do you do two pans with empty muffin cups, use mini-muffin-cup pan (which is usually 24), or does Canada have a 16-cup pan? I guess I'm trying to determine of the tarts are standard muffin pan sized tarts, or if the size ratio is different in Canada due to a different pan size. Thanks in advance for the guidance.

      Reply
      • Laureen King

        April 06, 2019 at 9:41 pm

        Hi, I used two 12 muffin sized pans and left empty muffin cups. My muffin tin is not very deep so it works out to 16, but if you have a deeper muffin tin if would most likely make 12. Another option is to make 12 regular and then some mini ones.

        Reply
      • Susan Clark

        October 08, 2020 at 12:16 pm

        Exactly like my recipe. A trick I use is to flatten muffin paper and put each circle of pastry on it then slide it into the muffin pan. Easier to put in and easier to remove after baking.

        Reply
      • Linda I Dadey

        December 17, 2020 at 2:23 pm

        4 stars
        Us Canadian home bakers use a 12 Cup muffin tin.

        Reply
    2. Susan Mitchell

      April 28, 2019 at 10:48 am

      Excellent recipe, from someone who is very nervous about making pie crust. Filling was traditional and perfect. I wouldn't change a thing.

      Reply
      • Laureen King

        April 28, 2019 at 8:46 pm

        Excellent Susan, I too still get nervous making pie crusts, but the homemade version is so much tastier!

        Reply
    3. Kimberly

      December 16, 2019 at 5:07 pm

      I finally came across my Mum's recipe for butter tarts. EEvertime I make them, I think of her. We put currants and coconut in ours. We don't much care for nuts. Still trying to perfect my mothers pastry dough, every year, I'm closer! I really didn't realize that these were a Canadian thing, I just thought it was passed down from my Mum's Mum. Makes sense now seeing as my Mother was Canadian!!

      Reply
      • Laureen King

        December 18, 2019 at 7:30 pm

        Kimberly aren't our Mom and Grandmother's recipes the best, so many memories to go with all those great recipes.

        Reply
    4. Shaby

      April 25, 2020 at 8:54 am

      5 stars
      Made them today and they are delicious! Thanks so much for the wonderful recipe ❤

      Reply
    5. Ada

      April 28, 2020 at 7:21 am

      Wondered can u replace the Butter with Lard or Tender flake shortening tyvm

      Reply
      • Laureen King

        April 28, 2020 at 2:29 pm

        Yes Ada yes you can for the tart shells, they will be a bit more flaky. but not for the filling.

        Reply
        • Ada

          April 28, 2020 at 4:37 pm

          Tyvm I wouldn't put lard in filling lol ty again

          Reply
    6. Maria

      May 02, 2020 at 1:40 pm

      Should I reduce the baking time if I use a mini muffin tin?

      Reply
      • Laureen King

        May 03, 2020 at 9:17 am

        Maria, yes the baking time would be reduced a bit, but shouldn't be by too much. Watch closely when edges of pasty starts to brown.

        Reply
    7. Jane

      May 16, 2020 at 3:14 pm

      5 stars
      I haven't had butter tarts in years! I had a pack of frozen shells and wasn't sure what to do with them - then I came across this recipe. These turned out awesome! And best part is that I had all the ingredients already in the house. Though I am so glad I thought to put them on a parchment lined cookie sheet.....I was a bit too generous with the filling in a few and they spilled over lol. Definitely will be making again!

      Reply
      • Laureen King

        May 24, 2020 at 7:17 am

        Thank you Jane, one of my favourite treats. My Mom made these every year at Christmas.

        Reply
        • Cheryl

          June 11, 2020 at 2:53 pm

          Can you use real maple syrup in place of corn syrup?

          Reply
          • Laureen King

            June 11, 2020 at 5:03 pm

            Hi Cheryl, no maple syrup cannot be used in place of corn syrup as maple syrup wont't set like corn syrup.

            Reply
        • Carmen

          March 21, 2022 at 12:07 pm

          Do I use light or dark corn syrup? Thx

          Reply
          • Laureen King

            March 21, 2022 at 7:03 pm

            Hi Carmen, I use light corn syrup.

            Reply
    8. Jill

      June 27, 2020 at 7:02 am

      Hi there I’m so excited about making knees are used to live in Canada so they were stable now I’m making them for a birthday gift here in Florida! I’m nervous about the tart shells ....when you say to put them in a disc before you refrigerate what do you mean by that?

      Reply
    9. Julie

      September 09, 2020 at 8:09 pm

      I had my first butter tart a few years ago at the Toronto Christmas market on my way to Ottawa for a hockey game and today I DM'd my best friend and was like "What if I made butter tarts?" and she said do it, so I did it. I've never made pastry cases before but it was really easy and it did come together pretty well for me!!! These really taste like pecan pie filling and my mom was really skeptical but she loved them!! I will definitely try this recipe again!!

      Reply
      • Laureen King

        September 24, 2020 at 8:13 am

        Thank you Julie, yes butter tarts are very similar to pecan pie filling.

        Reply
    10. Heather

      October 28, 2020 at 3:18 am

      They may taste good to eat but Corn Syrup is bad for you plus my mother who is long gone use to make them with butter, brown sugar, egg & vanilla there was no corn syrup back in the day now that’s old fashion butter tarts.

      Reply
      • Laura

        March 09, 2021 at 2:20 pm

        Hi Heather, you are confusing regular corn syrup, invented in 1898, with high fructose corn syrup, invented in the 60’s - they are very different and it is the high fructose corn syrup that is bad for you. Regular corn syrup is metabolized similar to sugar, high fructose corn syrup is hard on your liver etc. Just wanted you to know! All the best!

        Reply
    11. Ashton

      November 05, 2020 at 8:37 am

      Can't wait to try, my husband is from Canada and he loves butter tarts. Hope he loves them 🤞🏻

      Reply
      • Laureen King

        November 07, 2020 at 6:10 pm

        Hi hope he enjoys them.

        Reply
    12. Marj

      December 06, 2020 at 3:30 pm

      Hi there,
      I am wanting make this recipe but could you please tell me how many cups of raising and nuts to use for this?
      Thank you kindly,
      Marj

      Reply
      • Laureen King

        December 07, 2020 at 6:44 am

        Hi Marj, I would add a cup.

        Reply
    13. Anna Stockwell

      December 18, 2020 at 8:31 am

      Oh my, I had given up trying to make good gluten free pastry but, thought I would give it one last try. I'm so glad I did. This pastry is so perfect that I will use it for all my baking, it's flaking and, better than any store bought or homemade pastry. I did use shortening instead of butter and will be making it again and again. Thank you for sharing. Can you tell me if it should be refrigerated after baking and can it be frozen?

      Reply
      • Laureen King

        December 18, 2020 at 6:44 pm

        Anna, the butter tarts can be stored for up to 2 days at room temperature and up to five days refrigerated.

        Reply
    14. Kristen Warbeck

      February 11, 2021 at 9:55 pm

      Wow! wonderful recipe, so yummy! My tarts are sticking in the tins though, is there a way I can avoid this from happening?

      Reply
      • Laureen King

        February 12, 2021 at 6:28 am

        I use a non-stick baking tin, but you could try using paper cups or buttering the tin.

        Reply
    15. Melly

      June 10, 2021 at 10:18 am

      5 stars
      Ive been planning on making these but I’m so confused, the recipe says corn syrup, golden. But I could only find light corn syrup and I looked it up but it said golden syrup and light corn syrup are completely different, but the recipe keeps saying corn syrup. I think it was meant to be light, otherwise which one is the right one? Mind you google never said golden *corn* syrup, just golden syrup.

      Reply
      • Laureen King

        June 10, 2021 at 11:21 am

        Hello, sometimes ingredient name and variety by country. I live in Canada and can find both, but just plain corn syrup will work in this recipe.

        Reply
        • Vic kiss

          November 26, 2021 at 5:24 am

          Can maple syrup be substituted for the corn syrup or will it bake differently

          Reply
          • Laureen King

            November 26, 2021 at 11:32 am

            Vic I haven't tried with maple syrup, but I don't think they would set the same as using corn syrup resulting in them being too runny.

            Reply
    16. Joyce Fecteau

      July 17, 2019 at 5:19 pm

      5 stars
      What rack do you cook on?

      Reply
    17. Laureen King

      July 19, 2019 at 8:49 am

      I bake on the middle rack Joyce.

      Reply
    18. Jackie Walker

      January 21, 2022 at 2:16 pm

      Have you tried using maple syrup instead of corn syrup?

      Reply
    19. Laureen King

      January 30, 2022 at 9:32 am

      Hi Jackie, I have not tried maple syrup. I just keep making them the way my Mom did.

      Reply
    « Older Comments

    Trackbacks

    1. 100 Best Old Fashioned Recipes - Prudent Penny Pincher says:
      May 10, 2019 at 10:10 am

      […] Old Fashioned Butter Tart from Art and The Kitchen […]

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    2. 50 Best Old Fashioned Desserts - Prudent Penny Pincher says:
      June 13, 2019 at 6:11 am

      […] Old-Fashioned Butter Tarts from Art and the Kitchen […]

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    3. OLD FASHIONED BUTTER TARTS - HouseKeeperMag.com says:
      June 13, 2020 at 3:49 am

      […] This best ever recipe for Old Fashioned Butter Tarts is a popular treat for Holiday Baking, but tastes so terrific you’ll want to bake up a batch throughout the year. RECIPE HERE —->OLD FASHIONED BUTTER TARTS […]

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    4. TOP 45+ quick and easy keto dessert recipes | Annie Recipes says:
      September 19, 2020 at 2:49 pm

      […] Old-Fashioned Butter Tarts from Art and the Kitchen […]

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    5. Nanaimo Bars | Art and the Kitchen says:
      December 13, 2020 at 8:45 am

      […] Jump to Recipe Nanaimo Bars are a true Canadian classic dessert. Delicious layers of chocolate coconut crumb crust, custard filling and chocolate coating. I do not know any Canadian baker that does not have Nanaimo bars recipe somewhere in one of their fund-raiser cookbooks, recipe cards, or scribbled in a notebook. These tasty, sweet bars bring back fond memories of childhood treats my Mom baked. They were always prepared for holidays and special occasions by someone in our large family. My Mom was a great baker and this is her classic recipe. You may also want to try another Canadian classic dessert,  Old Fashioned Butter Tarts. […]

      Reply

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