Ask any Canadian what their favourite dessert is and there’s a good chance the answer is a butter tart. Gooey, rich, impossibly buttery — these little pastries are one of Canada’s most beloved culinary treasures. The butter tart walks a perfect line between a custardy filling and a caramelized, almost fudge-like centre, all nestled inside a flaky homemade shell.
This Canada Day, we’re sharing our go-to butter tart recipe at Le Dolci — the kind that makes people ask for the recipe after the first bite.
A Brief History of the Butter Tart
The butter tart is uniquely Canadian. The earliest known recipe dates back to 1900 in Ontario, and it has been a staple of Canadian baking ever since. Unlike pecan pie or treacle tart, the butter tart has no direct American or British equivalent — it’s ours, through and through.
The great debate? Runny vs. firm filling. We fall firmly in the runny camp — which is why this recipe uses just enough egg to bind without over-setting the filling. You’re welcome.
Why You’ll Love This Recipe
- From-scratch pastry that’s flaky, tender, and buttery
- Rich, gooey filling with the perfect caramelized flavour
- Makes 12 tarts — enough to share (or not)
- No special equipment needed beyond a standard muffin tin
Ingredients
PASTRY
- 400g all-purpose flour
- 1 tsp salt
- 210g cold butter
- 90–150ml cold water
FILLING
- 60g softened butter
- 340g brown sugar
- 2 eggs, lightly whisked
- 2 tbsp corn syrup
- 2 tsp vanilla extract
How to Make Butter Tarts
Step 1: Make the Pastry Combine flour and salt in a large bowl. Grate the cold butter directly into the flour — this keeps the butter cold and evenly distributed. Toss to coat. Drizzle in cold water a little at a time, tossing with a fork, until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Make the Filling Using a wooden spoon, cream the softened butter and brown sugar until light and fluffy. Stir in the whisked eggs, then add the corn syrup and vanilla. Mix until smooth. Do not overmix — overworking the filling can cause it to sink during baking.
Step 3: Preheat & Prep Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously — silicone works best as the tarts release cleanly.
Step 4: Roll & Line Remove the pastry from the fridge and divide into 12 equal pieces. Roll each into a round large enough to fully line a muffin cup. Press gently into the tin, gathering and pinching any excess pastry at the top.
Step 5: Fill Pour the filling evenly into each pastry shell. Use all of the filling — don’t hold back!
Step 6: Bake Bake for 30 minutes, until the pastry is golden brown and the filling centres are bubbling and puffed. They will settle as they cool.
Step 7: Cool & Serve Allow the tarts to cool in the tin for at least 15 minutes before removing. Delicious warm or at room temperature.
Tips for the Best Butter Tarts
- Keep everything cold for the pastry. Cold butter + cold water = flaky layers.
- Grating the butter is a game-changer — it distributes fat more evenly and keeps it cold longer.
- Don’t overmix the filling. Stir just until smooth to avoid a sunken centre.
- Silicone muffin tin makes removal effortless. If using metal, be generous with the grease.
- Watch the oven. Every oven runs differently — check at 25 minutes and pull when golden and bubbling.
Variations to Try
- Pecan butter tarts — add a few pecan halves to each shell before filling
- Raisin butter tarts — a traditional Ontario favourite; soak raisins first to plump them
- Walnut butter tarts — toasty and rich
- Maple butter tarts — swap half the corn syrup for pure maple syrup for a deeply Canadian flavour
QUICK! Sign-up for our BeaverTail & Butter Tarts class on Canada Day! What better way to pay homage to our amazing country than with, not one but two quentissentially Canadian treats!
Happy Canada Day from all of us at Le Dolci! 🍁🍁
