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Home » Recipe Type » Tarts & Pies » Old Fashioned Butter Tarts

Old Fashioned Butter Tarts

By: Rosemary Published: September 14, 2022 Updated on: September 17, 2022

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Old Fashioned Butter Tarts, the best homemade Butter Tart Recipe and definitely better than store bought! A delicious Canadian tradition that can’t be missed. Syrupy and sweet exactly how they should be.

Butter tarts on a wire rack.

A flaky pie crust filled with a sweet raisin filling. If you don’t like raisins just leave them out! This old fashioned butter tart recipe is one of the best you will taste.

Here I am again Celebrating #Canada150 this time I am sharing one of Ontario’s favourite fabulous foods, Old Fashioned Butter Tarts. Ontario is situated in Central Canada with probably one of Canada’s most famous and popular cities, Toronto, my place of birth.

Table of Contents

  • What are Canadian Butter tarts?
  • Recipe Ingredients
      • Plain Filling
      • Raisin Filling
      • Chocolate Filling
      • Pecan (Nut) Filling
  • Why soak raisins in water?
  • How to make Butter Tarts
  • The best Pastry Dough for Butter Tarts
  • How to Store Butter Tarts
  • Can Butter Tarts be Frozen?
      • Never Miss a Recipe!
  • Pie Tarts & Pie recipes
  • Old Fashioned Butter Tarts
    • Ingredients US CustomaryMetric 1x2x3x
      • PIE PASTRY
      • BUTTER TART FILLING
      • PLAIN FILLING (without add ins)
      • *You can substitute with Maple syrup but start with a ⅓ cup since it is thinner than corn syrup.
      • RAISIN FILLING (add in)
      • CHOCOLATE CHIP FILLING (add in)
      • PECAN FILLING (add in)
    • Instructions 
      • PIE PASTRY
      • BUTTER TART FILLING
    • Notes
    • Nutrition

What are Canadian Butter tarts?

It is believed that between 1663 and 1673 approximately 800 young women were sent to Québec from France to help colonize. They brought with them their traditional European recipes but of course they had to adapt to making them with the ingredients available.

The sugar pie, was made with a filling of flour, butter, salt, vanilla, and cream, it is considered the forerunner to the butter tart.

Although the butter tart as we know it now was common in Canadian pioneer cooking. The earliest published recipe dates back to 1900 in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook, which was written in Barrie Ontario.

Recipe Ingredients

  • Pastry dough

Plain Filling

  • Butter – melted and cooled
  • Brown sugar – light brown
  • Syrup – corn syrup is the traditional syrup but you could substitute with maple syrup
  • Salt
  • Egg
  • Vanilla extract

Raisin Filling

  • 3/4 cup raisins or currants
  • Boiling water

Chocolate Filling

  • 1/4 mini chocolate chips – semi sweet or milk chocolate or a combination

Pecan (Nut) Filling

  • 1/3 cup Pecans – coarsely chopped, you could substitute with hazelnuts or even walnuts

Why soak raisins in water?

Because raisins are very dry, if they aren’t soaked then they will absorb the liquid from your baked goods, making the dessert less moist. That’s why it is imperative to soak them first, or any dried fruit for that matter.

They don’t have to soak in water, you can soak them in a fruit juice such as pineapple juice or even rum or brandy.

I have made these tarts a few times this past couple of weeks, and we made them again when my cousin came to visit. This time we made a few different types. Pecan, Chocolate Chip and Plain Butter Tarts. It was hard to decide which was our favorite!

A tart on a blue stand.

How to make Butter Tarts

Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts. If you use homemade pastry, the dough will have to be wrapped in plastic wrap and chilled for approximately 60 minutes.

Pre-heat oven to 400°F. Grease and flour a 12 size medium muffin pan.

Remove the pastry from the fridge, roll out on a lightly floured surface to 1/8″ thick, cut out with a round cookie cutter. Gently form the circles into the muffin tin. Use a small lightly floured shot glass to gently form the rounds into the tin.

how to make butter tarts pastry formed and shaped in the muffin tin and filled

If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add hot raisins to butter mixture and stir until butter has melted.

Add the lightly beaten egg and vanilla, brown sugar, salt and corn syrup, stir to combine, do not over mix. 

If not using the raisins then melt the butter, let cool slightly, then add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine do not over mix. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.

how to make butter tarts fillings pecan, plain and chocolate chip
Fillings – Pecan, Chocolate Chip & Plain

Pour the filling into the prepared tart shells and bake for 15 minutes at 400°F, reduce heat to 350°F and continue baking for approximately 10 – 15 minutes (until they start to brown). Once they are cool enough to touch move to a wire rack to cool completely before serving.

The best Pastry Dough for Butter Tarts

Butter tarts are best made with a flaky pie crust therefore I like to use either a Simple Pie Dough or a Brown Sugar Pie Dough, either work perfectly.

How to Store Butter Tarts

Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days in the fridge. If you keep them at room temperature remember they will only keep for about a day or 2 depending on how warm your home is.

Can Butter Tarts be Frozen?

Yes they can be frozen, be sure to freeze in an airtight freezer container. Properly stored they will keep for up to two months. You could also make the dough in advance and  freeze it, the dough will last for up to 3 months in the freezer.

These Old Fashioned Butter Tarts are the perfect sweet treat that you could be looking for. If you try them let me know. Enjoy!

A cut tart on a grey stand.
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    Pie Tarts & Pie recipes

    • Easy Caramel Apple Galette
    • Ricotta Spinach Tarts
    • Chocolate Mousse Tarts
    • Butter Tart Pie
    Butter tarts on a wire rack.

    Old Fashioned Butter Tarts

    Rosemary Molloy
    Old Fashioned Butter Tarts, the best Homemade Canadian Recipe, with the perfect sweet runny filling, dessert or snack idea.
    4.82 from 118 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Chilling Time for Pastry 30 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine Canadian
    Servings 12 tarts
    Calories 292 kcal

    Ingredients
     
     

    PIE PASTRY

    • 1 Pie Pastry Recipe or 12 pre-made tart shells

    BUTTER TART FILLING

      PLAIN FILLING (without add ins)

      • 1/4 cup butter (melted / cooled)
      • 1/2 cup brown sugar (lightly packed)
      • 1/2 cup corn syrup*
      • pinch of salt
      • 1 large egg (lightly beaten)
      • 1/2 teaspoon vanilla

      *You can substitute with Maple syrup but start with a ⅓ cup since it is thinner than corn syrup.

        RAISIN FILLING (add in)

        • 3/4 cup raisins
        • boiling water

        CHOCOLATE CHIP FILLING (add in)

        • 1/4 cup mini chocolate chips

        PECAN FILLING (add in)

        • 1/3 cup coarsely chopped pecans (or walnuts)

        Instructions
         

        PIE PASTRY

        • Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
        • Remove the pastry from the fridge, roll out on a lightly floured surface to 1/8″ thick, cut out with a round cookie cutter. Gently form the circles into the muffin tin. Use a small lightly floured shot glass to gently form the rounds into the tin.
        • Pre-heat oven to 400F (200C). Grease and flour a 12 size medium muffin tin.

        BUTTER TART FILLING

        • If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add the hot raisins to the butter mixture and stir until butter has melted. Then add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine, do not over mix.
        • If not using the raisins then melt the butter, let cool slightly, add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine do not over mix. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.
        • Pour the filling into the prepared tart shells and bake for 15 minutes at 400F (200C), reduce heat to 350F (180C) and continue baking for approximately 10 – 15 minutes (until they start to brown).  Once they are cool enough to touch move to a wire rack to cool completely before serving. Enjoy!

        Notes

        Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days in the fridge. If you keep them at room temperature remember they will only keep for about a day or 2 depending on how warm your home is.
        To freeze, place them in an airtight freezer container. Properly stored they will keep for up to two months. You could also make the dough in advance and  freeze it, the dough will last for up to 3 months in the freezer. Thaw overnight in the fridge.

        Nutrition

        Calories: 292kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 123mgPotassium: 103mgFiber: 2gSugar: 23gVitamin A: 145IUVitamin C: 0.5mgCalcium: 21mgIron: 2.7mg
        Keyword butter tarts, chocolate chip butter tarts, classic butter tarts, old fashioned butter tarts, pecan butter tarts
        Tried this recipe?Let us know how it was!

        Updated from May 3, 2017.

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          1. Melissa says

            December 24, 2022 at 5:00 pm

            5 stars
            I was actually just wondering if I’m supposed to cook the tart shells first or along with the filling

            Reply
            • Rosemary says

              December 24, 2022 at 5:18 pm

              Hi Melissa, no the tarts aren’t baked before, it’s all baked together. Hope you like them. Merry Christmas.

              Reply
          2. Patricia McMullen says

            December 12, 2022 at 6:56 pm

            When I make butter tart I prefer to use currents I find the raisins are too sweet. Also a good trick is to put the currents or raisins in the pastry in the tins ,so you can evenly divide them.

            Reply
          3. Doreen says

            December 11, 2022 at 11:27 pm

            Can I make these in mini tart tins? I have to give out to so many people at Christmas and giving just a couple seems a bit mean! Thank you.

            Reply
            • Rosemary says

              December 12, 2022 at 7:47 am

              Hi Doreen, yes you can use mini tart tins, bake for a little less time though, I would say about 10-12 minutes. Let me know how it goes.

              Reply
          4. Sheri says

            December 11, 2022 at 4:05 am

            5 stars
            Made these tonight and OMG.i can’t stop eating them..sooooo good

            Reply
            • Rosemary says

              December 11, 2022 at 3:37 pm

              Hi Sheri, haha that’s how I feel about butter tarts too! Thanks glad you liked them. Take care!

              Reply
          5. Jim Booth says

            December 9, 2022 at 6:17 am

            5 stars
            I used maple syrup and it turned out perfect

            Reply
            • Rosemary says

              December 9, 2022 at 5:43 pm

              Hi Jim, so glad you liked them and great idea with the maple syrup. Take care.

              Reply
          6. Nicole says

            December 5, 2022 at 2:15 am

            5 stars
            I have never made a better dough!!! This was perfect and the butter tarts turned out terrific!! Thanks for a great recipe.

            Reply
            • Rosemary says

              December 5, 2022 at 8:35 am

              Hi Nicole, thanks so much, so glad you liked them. Take care!

              Reply
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          Hi, I'm Rosemary.

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