These Canadian butter tarts pair an ultra-flaky homemade crust with a gooey maple-brown sugar filling that sets just enough to hold its shape. The dough mixes fast in a food processor, presses into a muffin tin, and bakes into bite-size tarts with shiny tops and caramelized edges.
Why You’ll Love Them!
A flaky crust and a gooey filling- what’s not to love about these canadian butter tarts?
- Flaky, buttery crust – This crust recipe is homemade, easy to make and even easier to roll and press.
- Gooey maple filling – With classic caramel notes, this gooey maple filling is filled with warmth and perfectly sweet.
- Made in a muffin tin – No special tart pans are needed to make this dessert- just your muffin tin!
Ingredients Checklist
The ingredient list for these canadian butter tarts is fairly simple using kitchen basics.. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Maple syrup- this is probably the most important part, use real maple syrup, not maple flavored sugar water. To get the right texture, a thick syrup is ideal. Some recipes use corn syrup, but I prefer the flavor of maple syrup. Even opt for a flavored syrup like bourbon laced.
- Flour
- Sugar
- Fine sea salt
- Unsalted butter
- Cold water
- Brown sugar
- Eggs
- Vanilla extract
5S Philosophy 👩🏻
- Salt – Because we use unsalted butter in both the crust and the filling, we add a pinch of fine sea salt to both as well. It helps to bring out the other flavors.
- Sauces – You could drizzle any number of dessert sauces over these butter tarts. White chocolate sauce, butterscotch sauce or salted caramel sauce would be delicious.
- Swaps – Try adding dried fruit or nuts to the filling. Things like raisins, currants, dates, figs, walnuts or chocolate chips would be perfect.
- Senses – These Canadian butter tarts are a golden, gooey indulgence with a crisp, flaky shell that shatters gently under your fork. The filling is rich and buttery—sweet like caramel, with a hint of vanilla and brown sugar warmth.
Test Kitchen Tips
I’ve tested these canadian butter tarts several times to bring you the best tips and tricks.
- Grease tins thoroughly – To make sure your tarts have an easy release from the pan, make sure to grease your pan thoroughly.
- Keep dough cold – Try to chill the shaped shells while mixing filling. This helps them to hold their shape.
- Don’t overfill – If you leave a little headroom and don’t overfill, it will help to prevent boil-over.
More Easy Desserts
We do love easy dessert recipes over here, but they need to be easy- we all know I am a lazy baker!
Canadian Butter Tarts Recipe
A Canadian treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center!
Servings: tarts
Ingredients
Crust
- 2-1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter , cold
- 3/4 cup cold water
Filling
- ¼ cup unsalted butter , at room temperature
- 1/2 cup brown sugar
- 2 eggs , at room temperature
- 1 cup maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
Crust:
- Using a food processor, pulse the 2-1/2 cups flour, 1 tablespoon sugar and 1 teaspoon fine sea salt. Add the 1 cup unsalted butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the 3/4 cup cold water and pulse until the dough starts coming together.
- Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.
- Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.
- Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Preheat the oven to 350°F.
Filling
- Cream the softened ¼ cup unsalted butter and packed 1/2 cup brown sugar together. Add the 2 eggs one at the time. Mix in the 1 cup maple syrup, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.
- Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.
- Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.
- If you've tried this recipe, come back and let us know how it was in the comment or ratings!
Video
Notes
How to Store
Mini butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.Can I Freeze Butter Tarts?
Yes, you can freeze Canadian Butter Tarts for up to two months in an airtight container or freezer bag.Nutrition
Calories: 264 kcal, Carbohydrates: 29 g, Protein: 2 g, Fat: 16 g, Saturated Fat: 10 g, Cholesterol: 62 mg, Sodium: 342 mg, Potassium: 79 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 504 IU, Calcium: 39 mg, Iron: 1 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
I’m from the small town Barrie, Ontario Canada where the first known recipe for butter tarts was printed in the Women’s Auxillary of Royal Victoria Hospital Cookbook. I actually work at that hospital as well. You’d think I would’ve been able to come across the original recipe but I haven’t! lol. I’m going to give yours a try because it sounds delicious. If I ever do get my hands on the original I will come back to share it 🙂
Let us know how you like it, Karen!
Very tasty! Did have to cook longer than 25 mins. I pulled them out let them sit, took one out and saw the pastry was very pale so I popped them back in for another 10 mins since they’d already cooled a bit. I’ll watch the crust next time when baking and know not to take them out til I see more browning, but super duper yummy and the house smelled great! Consistency wise it is a bit different than I was expecting but no complaints as it’s super delicious!
This is a fabulous recipe and pretty simple to make. It will become a family favorite, I’m sure.
I make this recipe every Christmas as my wife loves butter tarts. The recipe is great. I add a couple of pecans per tart shell and, because I really don’t care for using plain sugar if I can help it, I use coconut sugar in place of the brown sugar. Thanks for the recipe.
Was looking for a recipe without corn syrup and this was the one! I did cheat and used store bought try shells! This will be my go to!
Glad you loved it and thanks for coming back to let us know!
This is part of my Christmas baking every year now. Love that it’s a Canadian tradition! Comes out perfect every time and is the first treat off my baking trays! Love it.
I made these for a church potluck and everyone loves them! Have you ever tried freezing these, if so how did they turn out?
I haven’t, but there is no reason why you couldn’t!
Has anyone ever made these in mini muffin cups? I would love to try minis for my Xmas cookie trays!
The directions call to put the filling into a pie plate and bake for 25 minutes. As these are tarts, is this a typo? I baked for 25 minutes and the filling was very tough
Hi- the pie crusts that are in the muffin tins, not a large pie plate. The filling should be set, but not tough. If you want to email me jessica@savoryexperiments.com, I can help troubleshoot the issue.
These were fantastic, I’m not much of a baker so I used pre-made tart shells. So all I can comment on is the filling. Fantastic! Just the right gooeyness. Being in southern Ontario maple syrup is easy to find and not crazy expensive. We always have it on hand for making BBQ sauce.
I’ll be making these again, and again.