Go Back
Canadian Butter Tarts on a marble slab cut in half to show the runny filling.
Print

Canadian Butter Tarts

A recipe for Canadian Butter Tarts! These flaky tarts are filled with a decadent brown sugar maple center and baked until set.
Course Dessert
Cuisine Canadian
Keyword canada, canadian, dessert, nut, pecan, tart
Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Servings 12 Butter Tarts

Ingredients

Crust:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 tablespoon (6 grams) granulated sugar
  • Pinch salt
  • 1/4 cup (60 grams) unsalted butter chilled and cut into small pieces
  • 1/4 cup (45 grams) shortening chilled
  • 1 large egg yolk
  • 1/2 tablespoon (7 milliliters) white vinegar
  • 1-2 tablespoons (15-30 milliliters) cold water

Filling:

  • 1 cup (200 grams) light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (120 milliliters) maple syrup
  • 1/4 cup (60 grams) unsalted butter melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup (40 grams) toasted pecans chopped, optional

Instructions

To make the crust:

  • In a large bowl or food processor, combine the flour, sugar, and salt.
  • Cut in the butter and shortening using your fingers, a dough blender, forks, or by pulsing in the food processor until the mixture becomes coarse and no pieces are larger than a pea.
  • Mix in the egg yolk. Slowly add the vinegar, followed by just enough water to bring the dough together.
  • Form the dough into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes to overnight.
  • Preheat oven to 425˚F (220˚C). Lightly grease muffin tins with butter.
  • On a lightly floured surface, roll the refrigerated dough into a sheet about 1/8 inch (3 millimeters) thick. Use a 4 inch (10 centimeter) round cutter to cut out circles of dough. Bring together the scraps of dough and roll out again to create more circles.
  • Gently press each circle down into the prepared muffin tins, making sure to press from the center out to the edges to keep out any air bubbles between the dough and the tin.
  • Place the dough-lined muffin tins in the refrigerator while you prepare the filling.

To make the filling:

  • In a large bowl, whisk together the brown sugar, salt, maple syrup, butter, egg, and vanilla extract.
  • If using, sprinkle a single layer of chopped pecans in each of the pastry cups. Pour the brown sugar mixture over the pecans to fill each cup 2/3rds full.
  • Bake in the preheated oven until the crust is golden and the filling is bubbly, 12-15 minutes.
  • Allow to cool completely before removing from the tins and serving.