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Butter Tarts
Canada
A Canadian institution since the 1900s. The great debate: runny vs firm, raisins vs pecans, never both.
Canada's defining baked good — small pastry shells filled with a runny butter, brown sugar and corn syrup filling. As Canadian as hockey.
Prep
20 mins
Cook
15 mins
Difficulty
Easy
Calories
520 kcal
Serves
12
Calories are an estimate based on ingredients used
Ingredients
shortcrust pastryfor 12 tart cases
100gbutter
200gbrown sugar
50mlcorn syrup or golden syrup
2eggs
1 tspvanilla
raisins or pecansoptional
Method
1
Make shortcrust pastry. Line tart tins. Refrigerate.
2
Mix butter, sugar, syrup, eggs and vanilla. Add raisins or pecans if using.
3
Fill pastry shells two-thirds full.
4
Bake at 190°C for 12-15 minutes until filling is just set but still slightly wobbly.
Chef's Tip
The filling should be runny when warm and just set when cool — overbaked butter tarts are a disappointment.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.