The Butter Tart is a uniquely Canadian treat, and nothing beats the gooey sticky centre surrounded by flakey pastry.

Our recipe uses chopped walnuts, and lots of them, but you opt to make them plain or you can switch out the walnuts for other delicious options – pecans,  raisins, or toasted coconut are some of my favourites.

 If you have not tried a butter tart, now is the time to add it to your list of things to try.

Banana Walnut Muffin Recipe Alt Text

Makes

18 small tarts

Prep Time:

20 minutes

Cook Time:

20 minutes

Good For:

dessert

Ingredients

Pastry

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 1/4 tablespoons sugar
  • 3/4 cup cold butter cut into cubes
  • 5 – 6 tablespoons iced water 

Filling

  • 1 cup corn syrup
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts
  • 1/3 cup butter

How to make Butter Tarts

Check out our easy step by step video

Step by Step Instructions Pastry Shells

Step 1

Either in a food processer or rubbing in by hand, process the butter, salt, and flour until it resembles fine crumbs

Step 2

Add about 3 tablespoons water and mix just until the dough holds together when pinched

Step 3

Turn the dough onto your work surface and make it into a ball

Step 4

Gently flatten the ball into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm

Step 5

Once the pastry has chilled, flour your work surface and roll out until the dough is about 1/8 of an inch thick

Step 6

Use a 4-inch round pastry or cookie cutter and cut out into rounds

Step 7

Gently place the rounds into a muffin pan

Step 8

Cover and place in the refrigerator

Step by Step Instructions Filling and Finishing

Step 1

Preheat the oven to 400 F

Step 2

Whisk the syrup, sugar, eggs, and vanilla together

Step 3

Melt the butter and then slowly pour in the sugar and syrup mixture whisking until combined

Step 4

Remove the muffin pan from the fridge and divide the walnuts between each muffin cup

Step 5

Pour the syrup mixture over the walnuts into each pastry shell

Step 6

Bake for 10 minutes at 400 F and then reduce the oven temperature to 375 for another 10 – 15 minutes until the mixture is bubbling and the pastry shell edges have browned

Step 7

Allow to cool in the tin for 5 minutes and then carefully twist in the tin to make sure they haven’t stuck to the tin

Step 8

Leave them in the tin until completely cool and then enjoy!

Tip

I like my Butter Tarts with less pastry and more filling. If you like more pastry, roll the dough a little thicker and use a larger pastry cutter to make your pastry shells – please note that by doing this, your final yield count will be less than the 18 I get.

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Butter Tarts

The Butter Tart is a uniquely Canadian treat, and nothing beats the gooey sticky center surrounded by flakey pastry. Our recipe uses chopped walnuts, but you opt to make them plain or you can switch out the walnuts for other delicious options - pecans, raisins, or toasted coconut are some of my favourites. If you have not tried a butter tart, now is the time to add it to your list of things to try.
5 from 1 vote
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 18
Calories 281 kcal

Ingredients
  

Pastry

  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 1/4 tablespoon sugar
  • 3/4 cup cold butter cut into cubes
  • 5 - 6 tablespoons iced water

Filling

  • 1/3 cup butter
  • 1 cup corn syrup
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup chopped walnuts

Instructions
 

Pastry Shells

  • Either in a food processer or rubbing in by hand, process the butter, salt and flour until it resembles fine crumbs
  • Add about 3 tablespoons water and mix just until the dough holds together when pinched
  • Turn the dough onto your work surface and make it into a ball
  • Gently flatten the ball into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm
  • Once the pastry has chilled, flour your work surface and roll out until the dough is about 1/8 of an inch thick
  • Use a 4-inch round pastry or cookie cutter and cut into rounds
  • Gently place the rounds into a muffin pan
  • Cover and place in the refrigerator

Filling and Finishing

  • Preheat the oven to 400 F
  • Whisk the syrup, sugar, eggs, and vanilla together
  • Melt the butter and then slowly pour in the sugar and syrup mixture whisking until combined
  • Remove the muffin pan from the fridge and divide the walnuts between each muffin cup
  • Pour the syrup mixture over the walnuts into each pastry shell
  • Bake for 10 minutes at 400 F and then reduce the oven temperature to 375 for another 10 - 15 minutes until the mixture is bubbling and the pastry shell edges have browned
  • Allow to cool in the tin for 5 minutes and then carefully twist in the tin to make sure they haven’t stuck to the tin
  • Leave them in the tin until completely cooled

Notes

The butter tarts in this recipe are smaller with less pastry and lots of filling. If you prefer a larger Butter Tart with more pastry, use a larger cutter and adjust as desired.

Nutrition Facts per serving

Calories: 281kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 48mgSodium: 153mgPotassium: 54mgFiber: 1gSugar: 27gVitamin A: 368IUCalcium: 24mgIron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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