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Classic Butter Tarts – The Best Gooey and Flaky Recipe

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Classic Butter Tarts are a beloved Canadian dessert made with a flaky, buttery crust and a rich, gooey filling of brown sugar and syrup. Sweet, chewy, and irresistibly golden, these tarts are a nostalgic treat that perfectly balance flavor and texture. Whether enjoyed plain or with raisins or nuts, they’re a timeless favorite for all occasions.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 4–5 tablespoons ice-cold water
  • 1 teaspoon white vinegar (optional)
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (60g) unsalted butter, melted
  • 1/4 cup (60ml) corn syrup or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup raisins or chopped pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with pastry rounds or tart shells.
  2. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
  4. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles and gently press into muffin tin cups.
  5. In a separate bowl, whisk together brown sugar, melted butter, syrup, egg, vanilla, and salt until smooth.
  6. If using, sprinkle raisins or nuts into the bottom of each tart shell.
  7. Spoon the filling into the shells, filling each about two-thirds full to prevent overflow.
  8. Bake for 18–22 minutes, until the crust is golden and the filling is bubbling but still slightly soft in the center.
  9. Let cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely.

Notes

  • For extra flakiness, keep all ingredients cold and handle the dough as little as possible.
  • Fill tart shells only two-thirds full to avoid spilling over during baking.
  • For a gooey center, bake on the shorter end of the time range; for a firmer filling, bake longer.
  • Butter tarts can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.
  • Freeze for up to 2 months; reheat in a 300°F (150°C) oven for 10 minutes before serving.

Nutrition

Find it online: https://recipeeasily.com/classic-butter-tarts/