Growing up, Mom’s Old Fashioned Butter Tarts were a family favorite. You used to be able to find them at most local grocery stores but not so much these days.
I think it’s because these tarts are basically made of butter and sugar that you can’t easily find them in grocery stores anymore.
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But we are in luck because my mom still had her recipe handy so we can make these delicious Canadian Butter Tarts in the comfort of your own kitchen!
Many people have asked me what they taste like. Well, it’s kind of hard to describe. I guess I would say a sugary, sweet type tart. I can personally tell you that it will be impossible for you to eat just one!
Recipe Variation
You can make these butter tarts with or without raisins. Since my wife doesn’t care much for raisins, I usually make them without raisins. If you want to make your butter tarts with raisins simply add a handful of raisins in step 3 when making the butter filling.
Another variation to this delicious tart recipe is to use Maple Syrup instead of Corn Syrup. I have not personally made this recipe using Maple Syrup but I know several people who have with great success.
Tips
- Unless you have a lot of experience cutting butter into flour the process can be a little overwhelming. Just like chocolate, the butter will melt quickly just by handling it with your hands. I always recommend freezing the sticks of butter before handling them.
What many of you may not realize is that this dessert originated in the Canadian prairies many decades ago. There are many old family recipes for butter tarts out there but this is about as authentic as it gets.
While you are here I suggest you check out all my other delicious Canadian Recipes. Some recipes are new while others are well over 50 years old but all originated in Canada.
While you are at it, you should also try my Tiny Teatime Tarts recipe. Yummy!
Gather your Ingredients
You will need the following ingredients to make this Old Fashioned Butter Tarts recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- Salt – a must for most recipes
- Unsalted Butter – you can use regular salted butter if you prefer
- White Sugar – you can also use any sugar alternative
- Water
- Light Brown Sugar – you can also use dark brown sugar
- Corn Syrup
- Eggs – fresh large eggs as much as possible
- Vanilla Extract – you can use store-bought or my Instant Pot Homemade Vanilla Extract or my Sous Vide Vanilla Extract
How to Make Old Fashioned Butter Tarts
Make the Dough
- In a mixing bowl, sift the flour, salt and sugar together.
- Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse meal. Add the cold water a bit at a time until the dough just starts to hold together.
- Press the dough together and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough to about 1/8 inch thick and cut 4-inch circles. Press dough in greased muffin cups trying not to stretch the dough too much.
Make the Butter Filling
- Preheat the oven to 400°F.
- In a large bowl, mix together the butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
- Add the eggs, vanilla extract and salt. Optionally add raisins. Mix well.
- Fill each tart shell with the butter filling. Each tart should hold about 1 tablespoon of filling, Be careful not to overfill!
- Bake for 15-20 minutes. The filling should be lightly browned and still bubbling.
- Let the tarts cool in the pan for about 10 minutes before transferring them to a cooling rack.
Mom’s Old Fashioned Butter Tarts
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Ingredients
TART SHELL INGREDIENTS
- 2 ⅔ Cups All Purpose Flour
- ¼ Cup White Sugar
- 1 Tsp Salt
- 1 Cup Unsalted Butter, chilled & cubed
- ½ Cup Water, chilled
BUTTER FILLING INGREDIENTS
- ½ Cup Unsalted Butter, softened
- ½ Cup Light Brown Sugar
- ½ Cup Corn Syrup
- 2 Eggs, beaten
- 1 Tsp Vanilla Extract
- ⅛ Tsp Salt
Instructions
- In a mixing bowl, sift the flour, salt and sugar together.
- Using a pastry blender or your hands, cut the butter into the flour mixture until it resembles coarse meal. Add the cold water a bit at a time until the dough just starts to hold together.
- Press the dough together and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough to about 1/8 inch thick and cut 4-inch circles. Press dough in greased muffin cups trying not to stretch the dough too much.
MAKE THE BUTTER FILLING
- Preheat the oven to 400°F.
- In a large bowl, mix together the butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
- Add the eggs, vanilla extract and salt. Optionally add raisins. Mix well.
- Fill each tart shell with the butter filling. Each tart should hold about 1 tablespoon of filling, Be careful not to overfill!
- Bake for 15-20 minutes. The filling should be lightly browned and still bubbling.
- Let the tarts cool in the pan for about 10 minutes before transferring them to a cooling rack.
Very good butter tarts. Easy to make, and we’re a great hit. I added raisins but that was the only addition I made. They were delicious.
beautiful tarts