Here’s the thing, I’ve never actually made these butter tarts. The recipe my mom has used for years is something I cherish, and frankly, I don’t want to touch it. Not because I think I can’t make them, mind you, but because I’m convinced that if I start making them, she’ll stop. And I simply can’t have that. There’s something about these butter tarts that just feels special—like they’re made with a little extra care, a sprinkle of love, maybe even a touch of magic.
Every year, without fail, I request butter tarts for my birthday instead of cake. It’s a tradition that everyone knows about, and no one dares to question. You could serve me the finest cake from the best bakery in town, and I’d still turn it down in favour of those sweet, sticky, golden tarts. I’m pretty sure that if I ever found myself in a situation where there were leftovers, you’d better believe I’d claim them as mine. And if you touch them, well, let’s just say you do so at your own risk. I don’t share these tarts. Period.
The texture of these butter tarts is what makes them so irresistible. The tops are delightfully crunchy, thanks to the sugary filling caramelizing while they cook. But the real magic happens inside: the filling is drippy, messy, and utterly delicious. It’s like a sweet, buttery syrup that spills out in the most decadent way. I’ve seen grown adults take a bite and immediately let out a moan of pure joy. And honestly, I get it. There’s something about that perfect balance of crunchy and gooey that makes these tarts totally worth the mess.
What makes them even more special is that I didn’t even know these little treasures were such a Canadian delicacy until one day when my friend from America told me she had never even heard of them. In fact, she said you can’t get them there. I was genuinely shocked. I’ve always assumed butter tarts were as ubiquitous as maple syrup, but apparently, I was wrong. To be honest, I was tempted to slap a tariff on this recipe, but in the interest of good cross-border relations, I’ll let it slide—just this once. But, let’s be clear, while I’m feeling generous, let’s also remember that Canada will never be America, and that’s just fine by me.
There’s something about butter tarts that brings people together. They’re the kind of dessert you serve at family gatherings, at holidays, or even at the office when you want to treat your coworkers to something special. The best part? They’re incredibly easy to make (or at least, my mom makes them look that way), and the result is always a crowd-pleaser. But it’s more than just the taste that makes them memorable—it’s the nostalgia.
So, whether you’ve never tasted a butter tart or you’re already a fan, I’m excited to share this recipe with you. It’s a piece of my family, a taste of my childhood, and now, a gift to you.
Now, if you’ll excuse me, I’m off to savour my own stash of butter tarts—no sharing involved.
The Ultimate Canadian Butter Tart
Ingredients
For The Crust
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 1 egg yolk
- 1 tsp vinegar
Instructions
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In a large bowl, combine flour with salt.
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Cut in butter and shortening with a pastry blender until mixture resembles coarse meal (there should be some larger pieces).
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In a liquid measuring cup, whisk egg yolk with teaspoon of vinegar. Add water until it reaches 1/3 cup mark.
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Gradually add to flour mixture, stirring briskly with a fork until pasty holds together.
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Gather dough into a ball, flatten into a disc and wrap in plastic wrap. Refrigerate at least one hour and up to three days.
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In a medium bowl, whisk together well the brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt.
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Roll out pastry to 1/8 inch thickness.
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Using a 4″ cookie cutter (or 4″ wide glass) cut out 12 circles. Reroll dough if necessary.
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Place dough into muffin tray for 12. Spoon filling until three-quarters full.
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Bake in bottom third of oven at 450F for about 12 minutes or until filling is puffed and bubbly and crust is golden.
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Let stand on cooling rack for one minute.
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Quickly run a knife around tarts to loose and transfer to rack to cool.
I
You may also like this Maple Pecan Tart. It’s a showstopper for holiday meals.
Bacon Cheddar Apple Scones
peady
Is it bad that I read “4” wine glass”?
(Mine are like 2.5″ at most. I know because I checked.)
Is it bad that now I am sad that I have neither butter tarts nor a 4″ wine glass”?
These sound delicious and yes, they are oh, so Canadian! Yummy!
Catherine Burden
I love butter tarts.
Leslie
Just tried making them …. I think I need more practice 😉
Brandy
Oh these look like a fun treat to make and delicious one at that!
@LaCuisineHelene
It is so nice when moms bake for us. My mom always brings old-fashioned brown sugar when she comes. We are in US often and I have never look for Butter Tarts. I did not know they don’t have them.
Candace Derickx
Please tell me you’ve blogged about old-fashioned brown sugar? I’ve never had it.
Rise
My mother was born and raised in Canada and moved to the US. We grew eating English Butter Tarts that had been passed down for generations. Ours is the same as yours except uses raisins and walnuts. So delicious that when I make them, they go so fast in my house I have to hide a couple do me!