Butter Tarts
Butter tarts date back to early Canadian settler baking, with recipes appearing in print as far back as the early 1900s. Each one is a small, flaky pastry shell filled with a rich, gooey mixture of butter, brown sugar, and egg that bakes into something between a pecan pie and caramel — a dessert Canadians take seriously, with strong opinions about whether the filling should be runny or set.
Ingredients
- 12 unbaked 3-inch tart shells (store-bought or homemade pastry)
- 1/2 cup (115g) butter, melted
- 1 cup (200g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Pinch of salt
- 1/2 cup raisins or chopped pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C) and arrange the tart shells on a baking sheet.
- Whisk the melted butter and brown sugar together until smooth.
- Whisk in the eggs, vanilla, vinegar, and salt until well combined.
- Sprinkle a few raisins or pecans into the bottom of each tart shell, if using.
- Pour the filling into the shells, filling each about 3/4 full to leave room for bubbling.
- Bake for 15-18 minutes, until the pastry is golden and the filling is puffed and bubbling. Cool on a rack — the filling will settle as it cools.
Tips
- Don't overfill the shells — the filling bubbles up significantly in the oven.
- For a runnier center, pull the tarts out slightly earlier; for a fully set filling, bake the full time.
- The vinegar is a traditional addition that balances the sweetness — it's not noticeable as a separate flavor once baked.
Frequently Asked Questions
Should the filling be runny or firm?
This is genuinely debated across Canada — both styles are traditional. Bake a couple minutes less for runnier, a couple more for firmer.
Raisins or no raisins?
Also a matter of preference — plain, raisin, and pecan versions are all common and traditional.
