Indulge in some sweet Old Fashioned Butter Tarts. This popular Canadian classic dessert recipe consists of flaky homemade pastry shells filled with a rich, buttery caramel filling. Passed down from my Mom, this is the best butter tart recipe you will find!
This best ever recipe for Old Fashioned Butter Tarts is always included in my Holiday baking. But these sweet tarts are so delicious you will want to bake them all year long! My Mom's recipe for butter tarts has a perfect consistency of gooey, runny, sweet filling in made-from-scratch pastry shells. The tart shells are exceptionally buttery and flaky.
Are Butter Tarts really Canadian?
Yes, Canada's favorite dessert has origins which date back to the 1600's! The Canadian Butter Tart is a small flaky pastry with a filling of butter, eggs, and brown sugar which are baked until the top is slightly crunchy and the filling is semi-solid.
Another incredible classic Canadian dessert you will love is my recipe for Nanaimo Bars.
Ingredients and Substitutions
The ultra flaky tart crust is a simple combination of flour, sugar, salt, butter, and ice cold water.
Can you use store bought tart shells?
Yes, although not as tasty and flaky as homemade tart shells, they do help make this recipe quicker and easier to prepare.
I love the filling exactly as my Mom made it in this recipe. A mixture of butter, brown sugar, corn syrup, eggs, vanilla and a pinch of salt.
Some tasty additions to try would be:
- raisins
- currants
- nuts such as pecans or walnuts
Can you use maple syrup instead of corn syrup in butter tarts?
Yes, although I find them a bit more runny, and you will have the distinctive maple flavor.
How to store Butter Tarts
Store in an airtight container at room temperature for 2 days, and up to 5 days in the refrigerator.
Can Butter Tarts be frozen?
Yes, butter tarts freeze well. Cool completely, place in an airtight container for up to 3 months.
How to make these tasty treats
For the pastry:
- Sift flour, salt and sugar together. Using a pastry blender cut the chilled butter into the flour mix. Blend until it resembles course meal.
- Add ice-cold water a bit at a time, just until the dough starts to hold together. Do not over-work the pastry dough or it will become tough. The same technique you use making pie crust.
- Press dough together forming a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Next, roll out the dough on lightly floured surface, to about ¼ inch thick.
- Using a round cookie cutter, cut into 4-5 inch circles. Press dough into muffin pan, trying not to stretch the dough.
For the filling:
- Mix together butter, brown sugar and corn syrup. Whisk until the butter is creamed and sugar dissolved.
- Add egg, vanilla extract and pinch of salt. Mix well.
- Fill the tart shells about ⅔ full.
- Bake in the oven at 400º Fahrenheit for 15-20 minutes until golden brown. Cool for 10 minutes, then remove from baking pan to cooling rack.
My Mom's favorite baking treats:
Every family Christmas my Mom made her Old Fashioned Butter Tarts. They always seemed to be the first Christmas baking treat to disappear. Next to go off her Holiday baking tray were Whipped Shortbread Cookies, Butterscotch Confetti Squares and Gingerbread Cookies.
Enjoy more Sweet treat recipes
Old Fashioned Butter Tarts
Ingredients
Tart Pastry
- 2 ⅔ cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon 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 teaspoon vanilla
- pinch of salt
Instructions
Butter Tart Pastry
- Sift flour, salt and sugar together.
- Using a pastry blender cut butter into flour mix until it resembles course meal.
- Add cold water a bit at a time until dough just starts to hold together. Adding too much water will make for a tough dough. Do not over-work the dough.
- Press dough together forming a disk.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the pastry dough to ¼ inch thickness. Cut into sixteen 4-inch circles or twelve 5-inch circles.
- Press the dough into muffin tins being careful not to stretch the dough.
- Refrigerate until the filling is prepared.
Butter Tart Filling
- In a large bowl, mix together butter, brown sugar and corn syrup. Stir until the butter is creamed and the sugar is dissolved.
- Add eggs, vanilla and pinch of salt. Mix well.
- Fill the tart shells about ⅔ full with the filling.
- Bake at 400º Fahrenheit for 15-20 minutes.
- The filling should be lightly browned and bubbling.
- Let the butter tarts cool in pan for about 10 minutes. Transfer to rack to cool completely.
Laureen King says
thank you Dina!
dwormanc says
Thank you for sharing Laureen. When parents took us to Toronto for family vacations during the USA Labor Day Weekends--long weekends;-) There was a bakery on Bloor Street or Yorkville near the Westbury Hotel on the lower level of an international bldg. They made these tarts all year round They are soooooo delicious was always wondering how to make them Thank you again looking forward to making them.
Laureen King says
Thank you for sharing that special story. It is funny how certain food can bring back fond memories. Have a very Merry Christmas!
Amber Spiegel says
These look incredible!!
Laureen King says
Thank you Amber! Hope you had a special Christmas.
Laureen King says
I have never used a substitution, about the only thing that comes to mind to try might be agave nectar.
asdfgh says
Maple syrup. great replacement
Joy totheWorld says
My Grandmaw made what she called Pecan Tarts for years. One of my favorites. Not sure where she got the recipe. It is nice to discover where it originated. Thank you.
Laureen King says
Recipes passed down from Grandmas are the absolute best!
Laureen King says
Golden is the type of corn syrup, not the brand, the label should have on it Golden corn syrup. It is usually a golden brown colour. I used Crown brand.
Laureen King says
Thanks so much swirls and spice
Kim T says
How many dozen dies this recipe make?
Laureen King says
This recipe makes 16 tarts Kim
Hella says
Hey, I made these yesterday and the filling never firmed up. It's super runny. Any ideas on where I went wrong?
Laureen King says
Hi Hella, for this recipe the filling shouldn't firm up, it is suppose to be gooey and a bit runny. If it is too runny you may try refrigerating them for a while.
Annette says
I used this recipe for years and made thousands of tarts for my restaurant. You can make the filling firmer by just baking longer. The entire secret is oven temp and baking time. Your oven may not bake the same as mine therefore bake, bake, bake and with practice, you choose a time and temp that produces tarts exactly as you like them.
Laureen King says
Thanks Annette for the great tips, I agree, everyone prefers their butter tarts a certain way. I personally like them quite runny. Messy but good.
Laureen King says
Thank you Old Fashioned Recipes, it is an family favourite.
Heather says
I don't like to use corn syrup either so I substitute for equal amount of "real" maple syrup.
Wendy says
Hi Lauren, I just took these out of the oven and they look amazing! I never change a recipe the 1st time I make it, but I don't use Caro Syrup, so I sub honey for that. I tried one when they were still hot and they taste yummy! I took a couple photos, but didn't see an option to upload.
Thanks so much for this recipe! My 1st time making tarts!
Liz martin says
There are pre made shells available in most grocery stores that are "acceptable" and better than none.
Laureen King says
agreed Liz, I love homemade ones, but the store bought ones are totally acceptable.
Liz martin says
Golden is a brand name and the syrup is golden. I just use hat ever syrup is available
Jillian says
If I wanted to add raisins or pecans how much should I add to this recipe? Thanks!
Laureen King says
Hi Jillian, sorry for the delay in answering your question. I would add about a cup of raisin or pecans.
Jillian says
Thank you!
Trudy says
These look amazing, would these freeze well
Laureen King says
Yes they do Trudy.
Laureen King says
Thanks for the helpful tip Carole, I haven't run into the problem of my tarts sticking but maybe because my tart pan are non stick type.
Laureen King says
Thank you Carole for the great tip, I really appreciate when someone shares helpful ideas. Have a terrific Holiday Season
Elaine says
Maple syrup is the very best for the filling - they will be runny, though!
Laureen King says
Maple syrup sounds great as well Elaine!
Mary says
This worked so well. Best tip I've had in ages. Thanks.
Joanne says
I had so much trouble with the pastry, I used the full 1/2 cup of ice water but I couldn't get the pastry to stick together it was crumbly and very, very dry. Don't know what I did wrong, this is a first for me.
Anyway I'll try and squeeze it together &a roll it out. Wish me luck.
Laureen King says
Hi Joanne, I'm perplexed, its so hard to see what happened without seeing it. Did you blend correct amount of butter with the flour and use a pastry blender until it was a mealy consistency before add cold water?
Lidia says
What do you use if you have no pastry blender?
Laureen King says
two knives would work
Kaitlyn says
These came out excellent. I managed to get a full 2 dozen though, how thick do you roll your pastry? And what cook time&temp would you suggest for the mini tarts in your pictures?
Daryl says
Store bought do not touch homemade, for pastry. These are all butter and ones with lard/shortening are not nearly as flacky
Liz says
I disagree I make butter tarts I have been working with pastry for over 30 years & my pastry is beautiful nice & flakey & tasty every time ! I garrentee it !
Vicki says
I agree. I only use tenderflake lard and follow the recipe on the box. Very flaky pastry every time. Almost a fail proof recipe.
Nancy says
I just made and used phyllo shells. Dont know if i spelled right. But turned out wonderful. Buttery and flaky. Probably lots cheaper to make ur own, but I didn't want to fool with making own this time. Considering how good they turned out, probably will continue to use store bought round shells. Husband has already dated 5!!
Brandi says
This is a great idea! I have been using the small silicone trays and pushing them up out of the pan once cooled. I will try your method with metal pans. Thanks!
Cris says
I assume you used a regular muffin pan, or are these with a mini pan?
Laureen King says
Hi Cris, yes regular sized muffin pan.
Beth Dubeau says
Usually the flaky pastry is the ultimate test. There is now a butter tart festival in Midland , Ontario in early June-sell out of 50,000 tarts in a day. Tenderflake premades are a close second!
Laureen King says
I would gain about 10 lbs going to a butter tart festival, but would be so good!!
WPDjr says
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.
Laureen King says
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.
Susan Clark says
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.
Linda I Dadey says
Us Canadian home bakers use a 12 Cup muffin tin.
Susan Mitchell says
Excellent recipe, from someone who is very nervous about making pie crust. Filling was traditional and perfect. I wouldn't change a thing.
Laureen King says
Excellent Susan, I too still get nervous making pie crusts, but the homemade version is so much tastier!
Kimberly says
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!!
Laureen King says
Kimberly aren't our Mom and Grandmother's recipes the best, so many memories to go with all those great recipes.
Shaby says
Made them today and they are delicious! Thanks so much for the wonderful recipe ❤
Ada says
Wondered can u replace the Butter with Lard or Tender flake shortening tyvm
Laureen King says
Yes Ada yes you can for the tart shells, they will be a bit more flaky. but not for the filling.
Ada says
Tyvm I wouldn't put lard in filling lol ty again
Maria says
Should I reduce the baking time if I use a mini muffin tin?
Laureen King says
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.
Jane says
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!
Laureen King says
Thank you Jane, one of my favourite treats. My Mom made these every year at Christmas.
Cheryl says
Can you use real maple syrup in place of corn syrup?
Laureen King says
Hi Cheryl, no maple syrup cannot be used in place of corn syrup as maple syrup wont't set like corn syrup.
Elizabeth says
This is probably a long shot as I’m trying to make these for Xmas tomorrow but I’m curious about the corn syrup. Your recipe calls for corn syrup (golden) when I google corn syrup vs corn syrup golden it says they are two different things, that it’s not called corn syrup golden it’s just golden syrup. One is from corn and very mild and the other golden syrup is derived from sugar and it’s stronger in taste of butter and carmel. Just curious which one you use?
Laureen King says
Hi Elizabeth,
Just plain white corn syrup will work as well if you can't find golden, and I am pretty sure just golden syrup will work, just not pancake syrup as it isn't as thick.
Cynthia says
I just made the recipe with real Canadian maple syrup and they set just fine:)
Carmen says
Do I use light or dark corn syrup? Thx
Laureen King says
Hi Carmen, I use light corn syrup.
Jill says
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?
Julie says
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!!
Laureen King says
Thank you Julie, yes butter tarts are very similar to pecan pie filling.
Heather says
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.
Laura says
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!
Ashton says
Can't wait to try, my husband is from Canada and he loves butter tarts. Hope he loves them 🤞🏻
Laureen King says
Hi hope he enjoys them.
Marj says
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
Laureen King says
Hi Marj, I would add a cup.
Anna Stockwell says
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?
Laureen King says
Anna, the butter tarts can be stored for up to 2 days at room temperature and up to five days refrigerated.
Mark Galione says
I make them all the time. Beehive corn syrup. Order online. Works best.
Kristen Warbeck says
Wow! wonderful recipe, so yummy! My tarts are sticking in the tins though, is there a way I can avoid this from happening?
Laureen King says
I use a non-stick baking tin, but you could try using paper cups or buttering the tin.
Melly says
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.
Laureen King says
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.
Vic kiss says
Can maple syrup be substituted for the corn syrup or will it bake differently
Laureen King says
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.
Nadina says
I rolled out to 1/4 inch thickness for the mini size at 4” diameter as you mentioned but I found it way too thick for the mini muffin tins. I rolled them out to 1/8 inch thickness and put them in a large muffin tin instead. The pastry still turned out thick to me but I gave the rating 5 stars because everything tasted delicious.
Kathy Kirk says
I really like your recipe! I like the fact that they aren’t as sweet as some I’ve tried. These are more custardy than runny. I used store bought tart shells and made these in a jiffy. Thanks Laureen!
Laureen King says
Thank you so much Kathy. It is one of my favorite recipes my Mom used to make.
Anna says
First time making butter tarts. This recipe was easy to follow and turned out fantastic. I also used paper liners in my muffin tin so they would be easier to remove. I filled a couple to full and they spilled over into the paper liners but were still easy to take paper off. Thank you 😊
Laureen King says
Thank you Anna, this was one of my Mom's favorite recipes.