Butter Tarts Classic Canadian Mini Tarts Recipe Wellplated Com

If you’re not familiar with butter tarts, they’re an old-fashioned dessert that originated in Canada and are similar to pecan pies of the American south. Both pecan pie (and these Pecan Pie Bars) and butter tarts are made with tender, flakey pie crust filled with a sweet, sugary filling. However, there are a few key differences worth noting:

Size. Butter tarts are always prepared in miniature, never in a larger pie form. Making them poppable, sharable, and easily transportable.Consistency. While pecan pie filling is always thick and fully set, some butter tart fillings are nicely set, while others recipes yield a slightly runny filling.Mix-ins. Pecan pie (and Pecan Pie Cobbler) is always pecan pie. Butter tarts, however, can be filled with raisins, walnuts, pecans, currants, or a combination of all of the above.

My recipe aims to satisfy all. I kept the essentials—miniature size, decadent filling, and an irresistible crackly top (similar to this Buttermilk Pie)—streamlined the ingredients, and left the mix-ins open to interpretation.

How to Make Butter Tarts

Whether you’re looking for an extra treat for a Christmas party or a sweet to perk up your week, Canadian butter tarts are a simple, uniquely homey, and satisfying dessert for any occasion. It was here that one of the first known butter tart recipes was published in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. File that away for trivia night. They’re easy as pie! Er, tarts.

The Ingredients

Pie Crust. Shave off prep time with a store-bought crust or use your favorite homemade pie crust recipe (like this Darn Good Whole Wheat Pie Crust).Butter. Since butter is such a key component in this recipe, splurge on some high-quality grass-fed or extra-creamy European-style butter—it’s worth it!Brown Sugar. Contributes a lovely crunch by forming a crackly topping as the tarts bake. It’s sweet, rich, and caramely.All Purpose Flour. Provides structure and helps bind the filling ingredients together.Eggs. A critical component to hold the filing together.Maple Syrup. It wouldn’t be a Canadian dessert without at least a little pure maple syrup. (These Maple Brown Sugar Bourbon Bars are another where it shines).Vanilla. Enhances the flavor of the butter and brown sugar.Salt. Balances the sweetness of the maple syrup and brown sugar.Bourbon. An optional add-in that I personally love (Bourbon Balls are proof). You can either warm it with dried fruit (if that’s your selected mix-in) or reduce the maple syrup by one tablespoon and add it at that time.

The Directions

Storage Tips

To Store. Leftover tarts can be stored in an airtight storage container in the refrigerator for up to 4 days.To Freeze. Freeze tarts in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Muffin Pan. Perfect for butter tarts, Healthy Banana Muffins, and Egg Muffins.Rolling Pin. For rolling out pie crust, pastry dough, and more.Mixing Bowls. This set of glass nesting bowls is durable, dishwasher-safe, and a kitchen must-have.

RaisinsCurrantsWalnutsPecansShredded Coconut

My Canadian father-in-law says his mother used raisins in her butter tarts. But do your own experimentation to find your perfect combo.

For even baking, rotate the pans 180 degrees and flip-flop the pans between the upper and lower racks halfway through baking. You’ll know your butter tarts are fully baked when the filling jiggles only a little in the center when you wiggle the pan, and the crust is golden. The easiest way to tell when the tarts are done is with an instant-read thermometer. The filling should register 200 degrees F.