Canadian Butter Tarts

Name: Canadian Butter Tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Canada
Ingredients: 250 g of flour (sifted); 125 g of unsalted butter (very cold and diced); 60 ml of cold water (ice-cold); 2 g of salt; 150 g of brown sugar; 60 ml of maple syrup (pure); 60 g of butter (melted); 1 eggs (at room temperature); 1 tsp of vanilla extract; 1 tsp of cider vinegar; 60 g of raisins

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Canadian butter tarts win people over with their gooey caramelized sugar filling and wonderfully crisp shortcrust pastry. This comforting classic is enjoyed warm or cold at teatime, with a hot drink or a scoop of ice cream.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Rest: 30 min
Difficulty: Medium
Per person: €0.57

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

235kcal

Protein2 g3%
Carbs28 g47%
Fat13 g49%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For the syrupy center that is typical of butter tarts, do not overbake: take the pan out as soon as the surface starts to set but is still jiggly in the middle. The cider vinegar balances everything by cutting through the excess sugar.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months. Freeze the baked tarts individually on a tray before transferring them to an airtight freezer bag.

Storage : How long does it keep?

Baked tarts keep 3 to 4 days at most in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and kept chilled. The filling can be assembled and kept chilled, separately, for up to 24h.

Reheating : How do you reheat it?

Reheat 10-15 minutes in an oven preheated to 150°C to bring back the crispness of the pastry. Microwave not recommended (softens the pastry).

Variations

Nut version: replace the raisins with pecans or chopped walnuts for extra crunch.
Pure maple version: replace the brown sugar entirely with maple sugar to intensify the northern flavors.
Fruit-free version: make the recipe plain, without raisins or nuts, for an ultra-creamy consistency.

Mistakes to avoid

Filling the tart shells all the way to the brim: the filling puffs up and caramelizes as it bubbles, and may stick to the pan.
Unmolding the tartlets while still hot: the scorching sugar has not set and the shells would collapse immediately.
Overworking the dough when kneading: the dough would lose all its flakiness and turn hard when baked.

Frequently asked questions

Can you make these tartlets without raisins?

Yes, Canadian purists often debate whether they belong. You can leave them out entirely for a purely syrupy texture, or replace them with pecan pieces.

Why add cider vinegar to the filling?

A small touch of vinegar adds a slight acidity that neutralizes the overly heady taste of the sugar, without changing the texture or leaving a noticeable flavor.

Which dough can you use if you are short on time?

Store-bought all-butter pie dough works very well. Simply unroll it and cut out your rounds to line your muffin pan.

Should the filling be firm or runny when it comes out of the oven?

The traditional filling stays slightly soft and runny in the center. It sets gently as it cools, giving that characteristic caramelized chew.