Canadian Butter Tarts

by Haley // November 4, 2025

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Sweet, sticky, and perfectly buttery, these Canadian Butter Tarts are a classic treat that never goes out of style. With a flaky crust and a rich caramel-like filling, they’re simple to make and impossible to resist!

Canadian butter tarts stacked on a white plate served with coffee.

Butter tarts are small, sweet pastries filled with a gooey, caramel-like mixture of butter, sugar, and eggs, and some recipes also include pecans and/or raisins for extra texture and flavor. I especially love making them around the holidays!

They fit right in beside all the festive favorites, and their rich, melt-in-your-mouth flavor makes them hard to resist. Whether you serve them warm with a cup of coffee or pack them up as delightful little gifts, these tarts always bring a touch of cozy Canadian charm to any celebration.

Table of Contents

Why You’ll Love This Recipe

Easy to make. The recipe uses simple, pantry-friendly ingredients and a ready-to-go pie crust, making baking fuss-free and quick.
Customizable filling. Mix in pecans, raisins, or keep them plain, great for tailoring the tarts to your family’s taste.
Perfect for holidays. Sweet, caramel-like centers make these tarts a festive favorite that everyone will reach for.
Portable treats. Individual tarts are easy to pack, share, or serve at parties, just like my mini pumpkin pies and mini apple pies, they’re perfect for gifting or enjoying at a holiday spread.

Ingredient Notes

Two rolls of pie dough near small bowls with brown sugar, vanilla, egg, and butter.

Pie crust: A store-bought or homemade crust works well. Using pre-made crust keeps this recipe simple and quick. Make sure the dough is chilled so it’s easier to handle.
Dark brown sugar: Adds rich, deep caramel flavor to the filling.
Unsalted butter: Melted for easy mixing and a smooth, rich filling. Unsalted allows you to control the salt level in the tarts.
Egg: Helps bind the filling together. Use a room-temperature egg so it mixes evenly.
Apple cider vinegar: Balances the sweetness in the filling.
Vanilla extract: Adds depth and warmth to the filling. Use pure vanilla for best flavor.
Salt: Enhances all the flavors and cuts the sweetness slightly.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Nutty tarts. Stir 1/2 cup chopped pecans, walnuts, or almonds into the filling for a crunchy texture.

Raisin or currant tarts. Add about 1/2 cup raisins or currants to the filling for a classic twist with extra chew.

Chocolate butter tarts. Sprinkle about 1/2 cup mini chocolate chips into the filling for a sweet, melty treat.

Bourbon-infused. Add a teaspoon of bourbon or rum to the filling for a grown-up version.

How to Make Canadian Butter Tarts

Process of cutting dough, making a filling and filling dough in a mini muffin pan.

Roll the chilled dough on a lightly floured surface to about ⅛ inch thick. If it’s stiff, knead briefly to soften. Cut 4-inch circles.
Press each circle into a greased 12-cup muffin pan, ensuring the edges reach the top. Reroll scraps as needed. Chill the pan in the freezer while you make the filling.
Whisk together brown sugar, melted butter, egg, vinegar, vanilla, and salt in a bowl.
Divide the filling evenly among the tart shells. Bake at 375°F for 14–15 minutes for a runny center or 18–20 minutes for a firmer filling, until golden and set. Cool slightly, loosen edges with a knife, then let cool completely before serving at room temperature.

Expert Tips

Use chilled dough. Keep your pie crust cold while rolling and cutting. This prevents it from sticking and ensures a flakier crust.

Freeze the pan briefly. Chilling the muffin pan with the crust before filling helps the tarts hold their shape during baking.

Measure the filling carefully. Overfilling can cause the caramel center to spill over; underfilling may make them less gooey.

Loosen edges gently. Use a thin knife to free the tarts from the pan once cooled slightly to avoid cracking the crust.

Serve at room temperature. This enhances the gooey texture. For a little extra indulgence, enjoy with a dollop of whipped cream!

Butter tarts on a large white plate near forks and white mug of coffee.

Make Ahead and Storage Tips

Make ahead the filling for up to 3 days and keep it covered in the fridge.

Store the butter tarts in an airtight container in the fridge for up to 5 days. Enjoy them cold or let them come to room temperature before serving.

Freeze in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Recipe FAQ

What do butter tarts taste like?

They have a rich, sweet filling that’s gooey and syrupy, nestled inside a flaky, tender pastry shell. The flavor is buttery and caramel-like, with hints of vanilla, and is somewhat like a mix between a pecan pie and a classic sugar tart. Some versions even include pecans or raisins.

How do I know when they’re done?

The tarts are ready when the filling is set but still slightly jiggly in the center and the tops are golden brown.

Should butter tarts have a runny or firm filling?

There’s a lot of debate over whether butter tart filling should be runny or firm, and it often comes down to personal or regional preference. If you prefer a firmer filling, simply bake for an extra 4-5 minutes.