Butter tarts are simple to make yet incredibly satisfying. The filling comes together quickly with pantry staples, and the result is a decadent dessert with deep flavor and irresistible texture. They’re perfect for holidays, bake sales, or anytime you’re craving a traditional homemade treat. Plus, they’re easy to customize with your favorite mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Prepared tart shells or homemade pastry dough
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Corn syrup or maple syrup
Salt
Optional add-ins:
Raisins
Chopped pecans or walnuts
Directions
Preheat your oven to 375°F (190°C) and place tart shells in a muffin tin if needed.
In a saucepan or microwave-safe bowl, melt the butter and let it cool slightly.
In a mixing bowl, whisk together the brown sugar, eggs, corn syrup or maple syrup, vanilla extract, and salt.
Stir in the melted butter until the mixture is smooth and well combined.
If using add-ins, sprinkle them evenly into each tart shell.
Carefully pour the filling into the shells, filling them about ¾ full.
Bake for 18–22 minutes, until the filling is set around the edges but still slightly jiggly in the center.
Remove from the oven and let cool in the pan for at least 10 minutes before serving.
Servings and timing
This recipe makes 12 butter tarts and takes about 35 minutes total — 15 minutes of preparation and 20 minutes of baking time.
Variations
Classic Raisin Butter Tarts: Add raisins to the bottom of each shell before filling.
Nutty Butter Tarts: Use chopped pecans or walnuts for extra texture.
Runny vs Firm: Bake for a shorter time for a gooier center or slightly longer for a firmer filling.
Maple Butter Tarts: Use maple syrup instead of corn syrup for a deeper, more complex sweetness.
Chocolate Butter Tarts: Add a few chocolate chips for a rich twist.
Storage/Reheating
Store butter tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in the oven at 300°F (150°C) for 5–8 minutes or microwave briefly until just warm.
FAQs
Are butter tarts supposed to be runny?
They can be either runny or set, depending on personal preference and baking time.
Can I make butter tarts ahead of time?
Yes, they can be made a day or two in advance and stored properly until serving.
Do butter tarts need to be refrigerated?
They don’t have to be, but refrigeration helps them last longer.
Can I freeze butter tarts?
Yes, freeze them in an airtight container for up to 2 months and thaw at room temperature.
What’s the difference between butter tarts and pecan pie?
Butter tarts are individual servings with a thinner filling and a more gooey texture.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar gives a richer, deeper flavor.
Why did my filling bubble over?
The shells may have been overfilled. Fill them only about three-quarters full.
Can I make these without corn syrup?
Yes, maple syrup or golden syrup works well as a substitute.
Should I blind bake the shells?
It’s not necessary for most tart shells, especially if they’re pre-baked or sturdy.
How do I know when butter tarts are done?
The edges should be set while the center still has a slight jiggle.
Conclusion
Butter tarts are a timeless dessert that delivers big flavor with simple ingredients. With their flaky crust and rich, gooey filling, they’re a true crowd-pleaser. Whether you enjoy them plain or loaded with add-ins, butter tarts are a comforting classic worth baking again and again.
Butter tarts are a beloved Canadian dessert featuring a flaky pastry shell filled with a rich, gooey, caramel-like filling. They’re simple to make and customizable with raisins, nuts, or chocolate.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 butter tarts
Category:Dessert
Method:Baking
Cuisine:Canadian
Diet:Vegetarian
Ingredients
12 prepared tart shells or homemade pastry dough
1/4 cup unsalted butter
1 cup brown sugar
2 large eggs
1/2 cup corn syrup or maple syrup
1 tsp vanilla extract
1/4 tsp salt
Optional add-ins:
1/2 cup raisins
1/2 cup chopped pecans or walnuts
Instructions
Preheat oven to 375°F (190°C). Place tart shells into a muffin tin if needed.
Melt the butter in a saucepan or microwave-safe bowl and let it cool slightly.
In a large bowl, whisk together brown sugar, eggs, corn syrup or maple syrup, vanilla extract, and salt.
Stir in the melted butter until fully combined and smooth.
If using raisins or nuts, distribute them evenly into the bottom of each tart shell.
Pour filling into tart shells, filling each about ¾ full.
Bake for 18–22 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from oven and let cool in the pan for at least 10 minutes before serving.
Notes
Adjust baking time for a runnier or firmer center based on preference.Maple syrup offers a richer, more traditional flavor than corn syrup.Let tarts cool completely before removing to prevent breaking.Freeze for longer storage; thaw at room temperature before serving.Use chocolate chips for a fun variation.
