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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 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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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