Flaky tart shells are filled with a gooey butterscotch flavored filling and baked until golden! These little tarts are ready in less than 30 minutes.
What is a Butter Tart?
Canadian butter tarts are simple, rustic, and unforgettable! These little pastries are made by baking a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling but often with raisins or currants (you can make it with pecans too).
This easy butter tart recipe makes melt-in-your-mouth tartlets in less than 30 minutes from start to finish! Use homemade or prepared pie dough or purchased tart shells if you’d like.
Ingredients for Butter Tarts
TART SHELLS: Use pre-made pastry shells or cut pie crust pastry and place it in muffin tins. No need to pre-bake – easy peasy! BUTTER: To create the richest, sweetest flavor, use real butter (it’s in the name, after all). If using unsalted butter, add a pinch of salt. SUGAR: Dark brown sugar has more flavor, but light brown sugar can be used in place. You can replace half of the brown sugar with corn syrup or maple syrup if desired; however, the filling will be slightly thicker with brown sugar. ADD-INS: We use raisins, although currants are another traditional ingredient for butter tarts. You can replace the raisins/currants with pecans, walnuts, coconut, or mini chocolate chips. EXTRAS: Be careful not to over-stuff butter tarts with too many extras since the thick, sweet filling is where all the flavor is.
How to Make Butter Tarts
Storing Butter Tarts
Butter tarts can be stored at room temperature in a covered container for up to 3 days. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature. Did your family love these Butter Tarts? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
