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

Old Fashioned Butter Tarts

Last Updated June 25, 2021. Published June 16, 2019 By Rosemary 122 Comments

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Old Fashioned Butter Tarts, the best homemade to die for Butter Tart Recipe. A delicious Canadian tradition that can’t be missed. 

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.

butter tarts on a wire rackOld Fashioned Butter Tarts

Butter Tarts, they are always the first to go in my house!

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.

Toronto is one of the most multicultural cities in the world, home of the Toronto Blue Jays and The Toronto Maple Leafs (those poor leafs or should I say fans)! And of course half my heart, my eldest daughter has now moved back to Toronto.

I don’t know if you have ever tried or made a butter tart, but if not this is one tart that has to be on your to make list.

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, you can add raisins.

how to make butter tarts fillings pecan, plain and chocolate chip

Fillings – Pecan, Chocolate Chip & Plain

How to make Butter Tarts

  • Make your pastry dough and refrigerate for 30 minutes.
  • Remove the dough from the fridge and roll out to 1/8″ thickness, cut our circles with a round cookie cutter or glass.
  • Gently from into a prepared muffin or tart tins. Prick the tarts with a fork.
  • Pour the filling into the 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).
  • Let cool before serving.

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

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. If you keep them at room temperature remember they will only keep for up to two days.

Butter Tarts

pecan butter tart on a blue stand

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.

And of course even this time they were gone in minutes. Because guess who goes absolutely insane for these? Yup, the Italian.

If you asked him what his three favourite desserts would be he would choose Tiramisu, Butter Tarts and then Pineapple Dessert.  And the order depends totally on the season or which one I have just made.

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 chocolate chip butter tart cut open

a plain butter tart
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4.73 from 79 votes

Old Fashioned Butter Tarts

Old Fashioned Butter Tarts, the best Homemade Canadian Recipe, with the perfect sweet runny filling, dessert or snack idea.
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Course Dessert
Cuisine Canadian
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time for Pastry 30 minutes
Total Time 1 hour 15 minutes
Servings 12 tarts
Calories 292kcal
Author Rosemary Molloy

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) (50 grams)
    • 1/2 cup brown sugar (lightly packed) (90 grams)
    • 1/2 cup corn syrup (170 grams)
    • pinch of salt
    • 1 egg (lightly beaten)
    • 1/2 teaspoon vanilla

    RAISIN FILLING (add in)

    • 3/4 cup raisins (120 grams)
    • boiling water

    CHOCOLATE CHIP FILLING (add in)

    • 1/4 cup mini chocolate chips (45 grams)

    PECAN FILLING (add in)

    • 1/3 cup coarsely chopped pecans (or walnuts) (41 grams)

    Instructions

    PIE PASTRY

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

    BUTTER TART FILLING

    • If using raisins then place them in a medium bowl and cover with boiling water, let sit 5 minutes then drain. Immediately add hot raisins to butter mixture and stir until butter has melted.  Then add lightly beaten egg and vanilla, brown sugar, salt and corn syrup stir to combine, do not over combine. 
    • 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 stir. 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 400°F, reduce heat to 350°F and continue baking for approximately 10 - 15 minutes (until they start to brown).  Let cool before serving. Enjoy!

    Nutrition

    Calories: 292kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 123mg | Potassium: 103mg | Fiber: 2g | Sugar: 23g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 2.7mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    Updated from May 3, 2017.

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      Filed Under: American Favorites, Desserts, Desserts, Fall/Winter, Most Posts, Summer, Tarts & Pies, Thanksgiving

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      1. Raymond pichette says

        May 20, 2022 at 2:50 pm

        How to make less sweet

        Reply
        • Rosemary says

          May 20, 2022 at 4:48 pm

          Hi Raymond, you can try adding less sugar or syrup, but they really are supposed to be sweet. 🙂

          Reply
      2. Bev says

        December 22, 2021 at 12:04 am

        5 stars
        Delicious tasting and flaky crust

        Reply
        • Rosemary says

          December 22, 2021 at 10:12 am

          Thanks so much Bev. Take care.

          Reply
      3. Bev says

        December 22, 2021 at 12:03 am

        I am having trouble finding the best oven temperature for your delicious tarts. Could I bake them at just 350 for 2o to 25 mins

        Reply
        • Rosemary says

          December 22, 2021 at 9:16 am

          Hi Bev, yes that should work. Let me know how it goes.

          Reply
      4. Ron Fenney says

        December 1, 2021 at 4:00 am

        The only problem I am having is with the tart filling. As it cooks it rises to the top of the crust, however once it cools the filling collaspes and the filling reduces to about 20% of what it should be. Why? Perhaps the baking temperature should be lower and allowed to cool slower. Any suggestions?
        Thank you,
        Ron

        Reply
        • Rosemary says

          December 6, 2021 at 5:14 pm

          Hi Ron, so it seems it is because of over mixing the egg, lightly beat it with a whisk or fork. Over beating causes the egg to puff up then sink when it starts to cool. Hope that helps. Let me know.

          Reply
      5. Bev Smith says

        November 22, 2021 at 6:49 am

        Sounds great!

        Reply
      6. Bev Smith says

        November 22, 2021 at 6:48 am

        Can you:please send me this recipe and all others directly?
        Thank you.
        Bev Smith

        Reply
        • Rosemary says

          November 22, 2021 at 11:13 am

          Hi Bev, if you sign up for the newsletter (at the bottom of every post) you will receive the new recipes for the week newsletter. Hope that helps. 🙂

          Reply
      7. Sue B says

        November 18, 2021 at 1:07 am

        I have been experimenting but keep having a problem with gooey filling…it separates when in the oven so I end up with a layer on top that is firm ( eggy?) And a layer of very liquify sweet syrup underneath….I have tried baking at different temperatures and longer…but the gooey filling still separates while baking…what should I try doing to remedy this…

        Reply
        • Rosemary says

          November 21, 2021 at 12:15 pm

          Hi Sue, that could be either 2 reasons, you are over mixing the ingredients, the sugar is separating from the egg mixture, or try baking them for a bit longer. Hope that helps.

          Reply
      8. Rose Marie Cresta says

        June 3, 2021 at 1:51 am

        Hi, great recipe ! Can I freeze these ?

        Reply
        • Rosemary says

          June 3, 2021 at 7:45 am

          Hi Rose Marie, thanks, yes they can be frozen, I would freeze them in a single layer in a freezer safe container. Hope that helps.

          Reply
      9. Lorna Demkowsky says

        April 18, 2021 at 5:27 am

        I wasn’t sure what size butter tart shells to use. I used 2’ tarts do I use a lower oven and less oven time

        Reply
        • Rosemary says

          April 18, 2021 at 4:52 pm

          Hi Lorna, I used a medium muffin tin which should be about 2 inch tarts. So time I would say is about the same.

          Reply
      10. Judi Passmoor says

        December 29, 2020 at 11:24 am

        4 stars
        These sound lovely. We cannot buy corn syrup in the UK (have also heard it is a bad thing). Can I substitute golden syrup or maple syrup?

        Reply
        • Rosemary says

          December 29, 2020 at 11:55 am

          Hi Judi, yes you can substitute with golden or maple syrup, if golden is thicker than maple then I would use golden. Let me know how it goes. Happy New Year.

          Reply
      11. Christina says

        December 18, 2020 at 1:19 pm

        If using store bought tart shells should I reduce cooking time? There alot smaller than your homemade tart.

        Reply
        • Rosemary says

          December 18, 2020 at 6:43 pm

          Hi Christina, yes check them at 10 minutes and see if they are baked. Let me know.

          Reply
      12. Gail Fitzpatrick says

        December 12, 2020 at 9:38 pm

        I make tarts this year will buy store frozen shells. Do you have to thaw them before fiing them.

        Reply
        • Rosemary says

          December 13, 2020 at 9:32 am

          Hi Gail, yes you should thaw them before filling and baking. Let me know how it goes.

          Reply
      13. Art says

        December 4, 2020 at 9:34 pm

        Tried first hand with tarts but had trouble putting it in muffin tins wonder if molding around upside down tins an prebake them into shels an then place in tins then fill with filling then rebake. Do you think this would work an what temp. time to pre bake shells your tarts look great will try

        Reply
        • Rosemary says

          December 6, 2020 at 8:03 pm

          Hi Art, I don’t think that will work because the outside is larger than the inside so they won’t fit. You shouldn’t really have that much trouble placing the cut dough in the tins. Use a little extra flour so it doesn’t stick. Let me know.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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