Name: Butter Tarts
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: Canadian
Ingredients: 2 9-inch pie crusts (whole wheat, store-bought, or homemade); 1/4 cup unsalted butter; 3/4 cup raisins or chopped toasted walnuts/pecans or a mix; 2/3 cup brown sugar (light or dark); 1/2 tablespoon all-purpose flour; 2 large eggs, at room temperature; 1/3 cup plus 1 tablespoon pure maple syrup; 1 teaspoon pure vanilla paste; 1/2 teaspoon kosher salt

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These classic Canadian Butter Tarts are baked in a muffin tin with a flaky pastry crust and a rich, gooey filling made with brown sugar, maple syrup, and your choice of raisins or nuts. Whether you enjoy them warm or at room temperature, these bite-sized treats deliver indulgence in every sweet, buttery bite.

Why You’ll Love This Recipe

Butter tarts are a nostalgic favorite in Canadian baking—and for good reason. The combination of tender crust and molten caramel-like filling is completely irresistible. This version uses maple syrup for added depth and a touch of natural sweetness, and you can customize each batch with raisins, walnuts, or a mix of both. Perfect for holidays, gatherings, or just treating yourself.

Butter Tarts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crusts (store-bought or homemade)
unsalted butter
raisins, chopped toasted walnuts, pecans, or a combination
brown sugar
all-purpose flour
large eggs
pure maple syrup
pure vanilla paste
kosher salt

Directions

On a lightly floured surface, roll one pie crust into a 12-inch circle. Using a 4-inch round cookie cutter or drinking glass, cut out 7 rounds. Gently press each round into a well of a standard 12-cup muffin pan, forming a tart shell. Repeat with the second pie crust to fill 14 wells total.
Chill the crusts in the refrigerator for at least 30 minutes, or overnight if prepping ahead.
Preheat the oven to 350°F and position racks in the upper and lower thirds of the oven.
In a microwave-safe bowl, melt the butter and allow it to cool to room temperature.
Whisk in the brown sugar and flour until smooth and thick.
Add eggs, maple syrup, vanilla paste, and salt. Whisk until fully combined.
Evenly distribute raisins or chopped nuts in the bottom of each tart shell.
Pour the filling into each tart, filling them about 3/4 of the way full.
Bake for 25 to 35 minutes, or until the tops are dry and crackled, the centers jiggle only slightly, and the crusts are golden. The filling should register 200°F on an instant-read thermometer.
Cool the tarts in the pan on a wire rack until completely set.
Use a butter knife to gently loosen and lift each tart from the muffin tin.

Servings and timing

This recipe makes approximately 14 individual butter tarts.
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 1 hour 30 minutes

Variations

Raisin-free: Skip the raisins for a pure buttery-sugar filling.
Nutty version: Use chopped walnuts or pecans for a crunchy contrast.
Mini tarts: Use a mini muffin tin and smaller dough rounds for bite-sized versions.
Chocolate chip addition: Mix in mini chocolate chips for a decadent surprise.
Citrus note: Add a bit of orange zest to the filling for a bright, aromatic twist.

Storage/Reheating

Store butter tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
They also freeze well—wrap individually and freeze for up to 3 months.
To reheat, place in a 300°F oven for 5–8 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I make the dough from scratch?

Yes, feel free to use your favorite homemade pie crust recipe instead of store-bought for a more traditional touch.

Can I use corn syrup instead of maple syrup?

Maple syrup adds unique flavor, but light corn syrup can be used as a substitute in equal amounts if needed.

Why did my filling overflow?

Overfilling the crusts or not chilling the shells long enough can lead to overflow. Make sure to fill only 3/4 of the way and chill before baking.

How do I know when the tarts are done?

The tops will appear crackled and dry, and the centers should jiggle slightly. A thermometer inserted in the center should read 200°F.

Can I make these gluten-free?

Yes, use a gluten-free pie crust and ensure all other ingredients (like vanilla and maple syrup) are certified gluten-free.

Are butter tarts served warm or cold?

They can be enjoyed either way. Warm for a gooey texture, or at room temperature for a firmer bite.

What can I use if I don’t have a 4-inch cutter?

A drinking glass or small bowl with a similar diameter works well as a substitute.

Can I leave out the raisins or nuts?

Yes, you can omit them entirely if you prefer a smoother filling.

What’s the difference between butter tarts and pecan pie?

Butter tarts are typically smaller, have a runnier filling, and often include raisins or no nuts, while pecan pie is denser and always includes pecans.

How do I prevent sticking in the muffin tin?

There’s no need to grease the pan if your dough is well-chilled, but using parchment tart liners or silicone pans can help if sticking is a concern.

Conclusion

Butter Tarts are a quintessential Canadian dessert that combines flaky pastry with a decadent, sweet filling. Whether you prefer yours with raisins, nuts, or just gooey goodness, these tarts are always a hit. Simple to make and easy to customize, they’re perfect for holidays, potlucks, or a cozy weekend treat.