Butter tarts – spend with money.


Butter tarts are a classic Canadian treat and a personal favorite!

Flaky tart shells are filled with gooey butterscotch flavored filling and baked until golden! These mini tarts are ready in less than 30 minutes.

Butter tarts in a pile and a bite

What is a butter tart?

Canadian butter tarts are simple, rustic and unforgettable! These short pastries are baked with a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling, but often with a twist or currants (you can also make it with pecans).

  • This makes an easy butter tart recipe. Melt in your mouth Tartlets from start to finish in less than 30 minutes!
  • If you prefer, use homemade or ready-made pie dough or store-bought tart shells.
Raisins, pie crust, egg, brown sugar, vanilla, butter and vinegar to make butter tarts with label

Ingredients for Butter Tarts

Tart Shells: Use pre-made pastry balls or cut pie crust pastry and place it in a muffin tin. No need to pre-bake – easy money!

to fill: 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. Dark brown sugar has more flavor, but can be used in place of light brown sugar.

fruit: We use raisins, although currants are another traditional ingredient for butter tarts. You can omit the dry fruits if you prefer.

Additional: Be careful not to fill the butter tarts with too many toppings because the thick, sweet filling is where all the flavor is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are fun ways to make butter tarts different every time!

How to Make Butter Tarts

  1. Cream butter and sugar in a bowl (According to the recipe below).
  2. Mix corn syrup, egg and salt.
  3. Pour the mixture into the tart shells and bake until the filling is set and the crusts are golden brown.
Closure of Butter Tarts

Storing Butter Tarts

Butter tarts can be stored in a covered container at room temperature for up to 3 days. Wrap the butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

More mini desserts

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Butter tarts in a pile and a bite

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Butter tarts

Flaky mini pie shells are filled with a gooey filling and baked until perfectly golden!

Preparation time 15 minutes

Cooking time 30 minutes

Full time 45 minutes

A rimmed baking pan
An empty muffin pan
  • Preheat oven to 350°F.

  • Place the tart shells on a rimmed baking sheet or use a 3-inch round cookie cutter to cut the pie crust into 12 circles. Gently place each one in the muffin pan.

  • In a medium bowl, beat the eggs. Stir in brown sugar, vinegar and vanilla.

  • Add the melted butter and stir well to combine.

  • Divide the raisins among the tart shells and pour the filling mixture on top.

  • Bake 19-22 minutes or until set.

  • Cool to room temperature before serving.

If desired, replace the raisins with chopped pecans.
Butter tarts can be stored in an airtight container at room temperature for up to 3 days. Wrap the butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

Calories: 204 | Carbohydrates: 31Yes | Protein: 2Yes | fat: 8Yes | Saturated Fat: 4Yes | Polyunsaturated Fat: 0.2Yes | Monounsaturated fats: 1Yes | Trans fats: 0.2Yes | Cholesterol: 29mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1Yes | Sugar: 24Yes | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sweet, pie
the meal Canadian
Easy Butter Tarts with a Title
Gooey butter tarts with writing
Close-up of butter tarts with writing
Plated the butter tarts and took one bite after another and wrote


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