Classic Canadian Butter Tarts Recipe

A Treasured Canadian Dessert Tradition

Canadian Butter Tarts are a beloved national treasure, celebrated for their irresistibly gooey filling and flaky, golden pastry. Originating in the early 1900s in Ontario, this iconic dessert reflects Canada’s pioneer baking heritage, where simple pantry staples like butter, sugar, and eggs were transformed into something extraordinary. Each bite delivers a perfect harmony of caramel-like sweetness, subtle nuttiness from walnuts, and plump, juicy raisins nestled in a buttery crust. Whether served warm with a scoop of vanilla ice cream or enjoyed cold with afternoon tea, butter tarts embody comfort and nostalgia in every bite. This classic recipe stays true to tradition while being easy enough for home bakers to master.

Why You’ll Fall in Love with Butter Tarts

What sets Canadian Butter Tarts apart is their luscious, runny center—neither too firm nor too liquid, but perfectly balanced to ooze slightly when you take a bite. The combination of rich muscovado sugar and melted butter creates a deep, molasses-like flavor, enhanced by vanilla and a touch of cream. Raisins add chewy texture, while toasted walnuts bring a satisfying crunch. Unlike overly sweet desserts, butter tarts offer layered complexity that keeps you coming back for more. They’re ideal for holiday gatherings, potlucks, or gifting, and can be made in advance. This recipe yields beautifully domed, crackly-topped tarts that look as good as they taste.

The Secret to Perfectly Gooey Tarts

The magic of butter tarts lies in the filling’s cooking time—just enough to thicken without setting fully, ensuring that signature soft center. Using muscovado sugar gives a richer, more caramelized taste than regular brown sugar, while single cream adds silkiness without overwhelming the mixture. The pastry must be rolled thin for flakiness, and the tarts should be baked just until pale golden to avoid overcooking. With only a few steps and common ingredients, this recipe delivers bakery-quality results at home. Whether you prefer them runny or firmer, these tarts are endlessly customizable and always delicious.

Ready to bake Canada’s sweetest export?
Dive into the full recipe below and create gooey, golden butter tarts everyone will love!

Classic Canadian Butter Tarts Recipe

Recipe by Next DeliciousCourse: DessertCuisine: CanadianDifficulty: Medium

Servings

15

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

190

kcal

Ingredients

• 375g shortcrust pastry (homemade or store-bought)

• 2 large eggs

• 175g muscovado sugar (or dark brown sugar)

• 100g raisins

• 1 tsp vanilla extract

• 50g unsalted butter

• 4 tsp single cream (or heavy cream)

• 50g walnuts, roughly chopped

Directions

• Preheat oven to fan 170°C / conventional 190°C / gas mark 5.
• Roll out pastry on a lightly floured surface to slightly thinner than packaged.
• Cut out 18–20 rounds using a 7.5cm fluted cutter, re-rolling trimmings as needed.
• Line two 12-hole tart tins with pastry rounds (use muffin tins if needed; yields shallower tarts).
• In a large bowl, beat eggs, then mix in muscovado sugar, raisins, vanilla, melted butter, and cream until combined.
• Pour mixture into a saucepan and stir over medium heat for 3–4 minutes until butter melts and mixture thickens (coats back of spoon). Do not boil.
• Remove from heat and stir in chopped walnuts.
• Spoon filling into unbaked tart shells, filling to the level of the pastry edge.
• Bake for 15–18 minutes until filling is set and pastry is pale golden.
• Cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or cold.

Notes

• For runny centers, bake 15 minutes; for firmer filling, bake 18 minutes.
• Substitute raisins with currants or omit for plain tarts.
• Use room-temperature eggs for smoother mixing.
• Avoid overfilling to prevent spills during baking.

Canadian Butter Tarts are the ultimate expression of simple ingredients transformed into dessert perfection. With a flaky, buttery crust cradling a silky, caramel-like filling studded with plump raisins and crunchy walnuts, each tart offers a symphony of textures and flavors. The use of muscovado sugar lends a deep, toffee-like richness, while a touch of cream ensures a luxurious mouthfeel. This recipe honors tradition but allows flexibility—adjust bake time for your preferred gooeyness. Ideal for holidays, gifts, or everyday indulgence, these tarts freeze beautifully and travel well. One bite evokes cozy kitchens, family gatherings, and the sweet pride of Canadian culinary heritage.

Storing Tips for Canadian Butter Tarts and Conclusion

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep in the fridge for up to 1 week; bring to room temp before serving.
• Freeze: Freeze baked tarts in a single layer, then transfer to a freezer bag for up to 3 months. Thaw overnight and warm in a 300°F oven for 5 minutes.
• Avoid Stacking Warm Tarts: Let cool fully to prevent sticking.

Conclusion: Canadian Butter Tarts are more than a dessert—they’re a bite of history, warmth, and home. Easy to make and impossible to resist, this recipe will earn a permanent spot in your baking rotation. Share them, gift them, savor them—gooey perfection awaits.

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