A rich dessert with rich roots that has stood the test of time, these Canadian Butter Tarts are a total classic! A maple syrup custard filling in buttery tart shells makes for a tasty handheld treat.
Ingredients Checklist
The ingredient list for these canadian butter tarts is fairly simple using kitchen basics.. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Flour- all purpose flour works for this one. Bread flour can also be used. Cake flour does not work.
- Sugar– just plain, white sugar is where the sweetness comes from.
- Fine sea salt– omit if using salted butter.
- Unsalted butter– to make the pastry, the butter needs to be super cold, keep it in the fridge until you are ready to use it. Cutting it into small chunks helps it to evenly incorporate.
- Cold water- from the tap is fine, just make sure it is as cold as it can get! You can use ice water, but make sure the total volume is correct, don’t add ice to the correct cup of water.
- Unsalted butter- if you use salted, omit the additional salt. Make sure butter is adequately softened, but not melted. Melting the butter will have a negative impact on the filling rising.
- Brown sugar– light or dark brown sugar works.
- Eggs– it’s a custard- it needs eggs!
- Maple syrup- this is probably the most important part, use real maple syrup, not maple flavored sugar water. To get the right texture, a thick syrup is ideal. Some recipes use corn syrup, but I prefer the flavor of maple syrup.
- Fine sea salt- if using coarse, double the amount. This balance the sugar and emphasizes natural maple flavors.
- Vanilla Extract- Almond works well too. Vanilla bean paste can be used as well.
Get to Baking!
Making these canadian butter tarts might just be easier than you think! Just follow these simple steps.
- Make crust dough. Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.
- Chill dough. Turn the dough onto two plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least one hour. Dough will be super sticky, this is normal.
- Roll and cut dough. Sprinkle a small amount of flour on a flat surface and roll out one portion at the time on lightly floured surface, about 1/8 of an inch thick. Use a round cutter or lid and cut round pieces. Throw out the scraps or use for another recipe!
- Add dough to muffin pan. Grease muffin pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Make filling. Cream the butter and sugar together in a large bowl. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you’ll need to whisk before pouring into muffin tins.
- Pour filling into crust. Pour the filling mixture into pie crust and bake in preheated oven. It is easiest to use a glass measuring cup with a pour spout.
- Allow to cool. Let the tarts cool for five minutes in the pan and remove to a cooling wire rack.
5S Philosophy 👩🏻
- Salt – Because we use unsalted butter in both the crust and the filling, we add a pinch of fine sea salt to both as well. It helps to bring out the other flavors.
- Sauces – You could drizzle any number of dessert sauces over these butter tarts. White chocolate sauce, butterscotch sauce or salted caramel sauce would be delicious.
- Swaps – Try adding dried fruit or nuts to the filling. Things like raisins, currants, dates, figs, walnuts or chocolate chips would be perfect.
- Senses – These Canadian butter tarts are a golden, gooey indulgence with a crisp, flaky shell that shatters gently under your fork. The filling is rich and buttery—sweet like caramel, with a hint of vanilla and brown sugar warmth.
Storage and Freezing
How to Store
Mini butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.
Can I Freeze Butter Tarts?
Yes, you can freeze Canadian Butter Tarts for up to two months in an airtight container or freezer bag.
Canadian Butter Tarts FAQs
Do they have butter tarts in America?
Butter tarts are not as common or widely recognized in the United States as they are in Canada. They are more of a Canadian specialty and are not typically found as a mainstream dessert in American cuisine.
What’s the difference between a pecan pie and a butter tart?
The main difference is that butter tarts do not typically contain pecans. They also commonly have raisins which are not used in pecan pie. We do have a recipe for pecan pie tarts too!
More Easy Desserts
We do love easy dessert recipes over here, but they need to be easy- we all know I am a lazy baker!
Canadian Butter Tarts
A Canadian treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center!
Servings: tarts
Ingredients
Crust
- 2-1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter , cold
- 3/4 cup water , cold
Filling
- ¼ cup unsalted butter , at room temperature
- 1/2 cup brown sugar
- 2 eggs , at room temperature
- 1 cup maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
Crust
- Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.
- Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.
- Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.
- Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Preheat the oven to 350°F.
Filling
- Cream the butter and sugar together. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.
- Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.
- Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.
- If you've tried this recipe, come back and let us know how it was in the comment or ratings!
Video
Nutrition
Calories: 264 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 16 g, Saturated Fat: 10 g, Cholesterol: 62 mg, Sodium: 342 mg, Potassium: 79 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 504 IU, Calcium: 39 mg, Iron: 1 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
I have made the filling and cheated with ore made tart shells as it was my dfirst time ever making them! Omgggg so amazing!
So today I am tackling making the dough that’s a bit time consuming to put in the muffin tray but I am so excited for the outcome!
Thanks for taking this Canadian out of her comfort zone and making something my aunt always made!
Yay!!! So glad you loved them. You can totally cheat and use premade pastry cups, I won’t tell.
Made 2 1/2 doz… but no complaints! Amazing delicious butter tarts!! I used this gluten free pastry recipe for a few gluten free ones, but everyone that ate the pastry in the Savory Experiments recipe said it was the best pastry ever, and this from a girl who has never made pastry before. Honestly divine.
This filling is divine.
Made these today and the custard filling is purely addictive. Mine did make closer to two dozen, but I think I used a 3 inch cookie cutter instead of 4 inch.
Thanks, Kim, we love them too!
Can the dough be left in the fridge overnight?
Sure can! Might need a few minutes to get warm enough to be pliable the next day though.
I have never made butter tarts before. I purchased raisins and dates. At what step do I add these. Thank you in advance
Hi! Just add a few to cups before you pour the batter (pour the batter over them). You’ll likely have leftover batter since you are taking up volume with the raisins and dates.
Great way to celebrate Canada Day! I brought them over to my family and everyone enjoyed them! Definitely a go to recipe for a great Canadian classic.
Glad you loved them and so glad they were a hit in Canada!
The tarts to fight for – they look absolutely delicious, and something I would really enjoy over the weekend. Can’t wait to make a big batch of these.
These are absolutely calling to me. How gorgeous and delicious.
That caramel filling is calling my name and the flaky crust looks awesome too! I’ve never had this Canadian treat but look forward to trying it out on my family.
This was the first time baking and eating these tarts. They are utterly delicious. I will be baking these in the future again for sure.
These are so gooey and perfect! Love them!