Classic Canadian Butter Tarts (Gooey & Flaky) 🇨🇦✨

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Hi, I’m Raya welcome back to my kitchen! Today we are making one of Canada’s most cherished baking traditions: Classic Canadian Butter Tarts. Featuring a flaky pastry shell filled with a rich, gooey caramel-like center made from butter, brown sugar, and maple syrup, these Classic Canadian Butter Tarts are pure heaven. They come together with simple staples and require zero fancy decorating skills!

Why You’ll Love This Classic Canadian Butter Tarts

• 🇨🇦 Authentic Canadian Classic: A true national staple loved for its rich brown sugar filling.
• 🧈 Ultra-Gooey Center: The filling bakes into a warm, runny caramel texture.
• 🥧 Crisp Flaky Shell: Complements the sweet filling with a buttery crust.
• 🍁 Hint of Maple: Pure maple syrup adds depth and authentic Canadian flavor.
• ⏱️ Easy Single-Portion Tarts: Fun individual treats that are great for holidays and bake sales.

Key Ingredients for Classic Canadian Butter Tarts

• Pie Crust Pastry: Homemade or store-bought flaky pastry cut into circles to fit muffin tins.
• Unsalted Butter: The key ingredient that creates the rich, gooey filling texture.
• Brown Sugar: Provides deep molasses sweetness and caramelization as it bakes.
• Pure Maple Syrup: Adds authentic Canadian warmth and flavor to the filling mixture.
• Egg & Vanilla Extract: Bind the filling together while keeping it velvety smooth.
• Baker’s Note: Chill your pastry dough thoroughly before lining the muffin tins so the edges hold their shape in the oven! For more pastry dough tips, check out King Arthur Baking’s pie crust guide.

How to Make Classic Canadian Butter Tarts

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup standard muffin tin.

Step 2: Roll out pie dough on a floured surface and cut out 4-inch circles, pressing each circle gently into the muffin tin cups.

Step 3: Whisk softened butter, brown sugar, maple syrup, egg, vanilla extract, and a pinch of salt together in a bowl until smooth.

Step 4: Divide the butter filling evenly among the pastry shells, filling each cup about two-thirds full.

Step 5: Bake for 12 to 15 minutes until the pastry edges are golden brown and the filling is bubbly.

Step 6: Allow the tarts to cool in the pan for 10 minutes before running a thin knife around the edges and transferring to a wire rack.

Raya’s Secret Tips for Success

• Bake Time Controls Gooeyness: Bake for 12 minutes if you love an extra runny center, or 15 minutes for a firmer filling.
• Grease the Pan Well: Even if using non-stick pans, greasing ensures any escaped sugar filling slides out easily.
• Cool Slightly Before Removing: Let the sugar filling set for 10 minutes so the tarts keep their shape when lifted out.

Delicious Variations

• 🍇 Raisin Butter Tarts: Add 3 or 4 raisins to the bottom of each pastry shell before pouring the filling.
• 🥜 Pecan Butter Tarts: Sprinkle chopped pecans into the shells for a delicious nutty crunch.
• 🍫 Chocolate Chip Butter Tarts: Add a few mini chocolate chips to the base for a chocolate twist.

How to Store This Classic Canadian Butter Tarts

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Keep refrigerated for up to 1 week; warm slightly in the microwave for 10 seconds before eating.
• Freezing: Freeze cooled tarts in a single layer in a container for up to 2 months.

Love authentic Canadian desserts? Be sure to try my Traditional Quebecois Pouding Chômeur
or my famous Classic American Apple Pie for another rich, gooey treat!

Frequently Asked Questions

• Can I use store-bought pie dough? Yes! Store-bought pre-rolled pie sheets work wonderfully and save lots of prep time.
• Why did my filling bubble over and stick? Filling past two-thirds full causes the sugar to expand over the crust edges during baking.
• Can I make these without maple syrup? Yes, you can substitute the maple syrup with corn syrup or extra brown sugar.