Butter Tarts

Butter tarts hold a special place in Canadian culinary heritage, with their origins dating back to the early 1900s. The recipe is believed to have evolved from similar pastries brought by early French settlers, such as sugar pie or tarte au sucre. However, butter tarts are distinctly Canadian, celebrated for their unique filling made from a blend of butter, sugar, and eggs, sometimes enhanced with add-ins like raisins, pecans, or even a splash of maple syrup.

These little tarts are known for their versatility—each baker seems to have their own take, whether it's a runnier filling, a firmer set, or a preference for nuts over dried fruit. Butter tarts are especially popular during the holiday season and are a must-have at bake sales, family gatherings, and festive feasts. They've even inspired food festivals, like Ontario's Butter Tart Trail and Butter Tart Festival, where enthusiasts gather to celebrate and sample endless variations of this beloved treat.

Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter into flour until mixture is in pea-size pieces. (Alternatively, you can use a food processor, however the end crust may not be as flaky). In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.

Place dough on a floured surface. Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 2 hours, or overnight.

Once chilled, roll out the dough into a 16-inch-by-12-inch rectangle about 1/8-1/4 inch thick. Flour the work surface and rolling pin as you work with the dough. Use a circular 3 ó -inch cookie cutter to cut individual circles, rerolling out the dough as needed. You should have approximately 18 circles.

With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while you make the filling. Heat oven to 425 degrees F.

Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.

Divide the filling evenly among the tart shells, filling each about 2/3 full. Place muffin tin on a baking sheet. For the “Goldie Locks” consistency (i.e. not too runny, not too firm), bake 16 minutes. Adjust cooking time longer or shorter to achieve desired filling texture.

A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

Bonne Idée – Pecan Butter Tarts: While we love the classic version of the butter tart, we also like to spruce up the filling every now and then. For some added texture and nutty taste, toast 1 cup of chopped pecans in a skillet over medium-low heat until fragrant. Remove and let cool. Prior to adding the filling to the unbaked tart shells, place a few pecans at the bottom of each tart. Proceed with the recipe as directed.