BEST Canadian Butter Tarts

Ingredients

• 3 cups (375 g), plus more for dustingplain flour
• 1/2 tspbaking powder
• 1/2 tspsalt
• 1/2 cup (114 g), at room temperaturelard
• 1/2 cup (114 g), at room temperatureunsalted butter
• 1 largeegg
• 1 tspwhite vinegar
• about 1 cup (250 ml)cold water
• 3/4 cup (165 g), packedbrown sugar
• 1/3 cup (75 g)unsalted butter
• 1 tbsptable or whipping cream
• 1 tspvanilla extract
• 1 largeegg
• 1/2 cup, choppedpecans, walnuts, raisins or chocolate chips

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, toss together the flour, baking powder and salt.

2. 2

   Cut in fats

   Use a pastry blender or two knives to cut the lard and 114 g butter into the flour mixture until it resembles coarse oatmeal.

3. 3

   Measure liquid

   In a measuring jug, combine the first egg with the vinegar, then add enough cold water to bring the total volume to 250 ml.

4. 4

   Bring dough together

   Gradually stir the liquid into the flour mixture, adding only enough for the dough to cling together.

5. 5

   Divide the dough

   Turn the dough onto a lightly floured surface, gather it into a ball and divide it into two equal portions.

6. 6

   Chill the portions

   Wrap both portions tightly. Freeze one for later and refrigerate the other for 1 hour.

7. 7

   Cut pastry circles

   On a floured surface, roll the chilled dough to about 3 mm thick. Cut out as many 10 cm circles as possible, reroll the scraps and continue until you have 12.

8. 8

   Line the tin

   Fit the pastry circles into a muffin tin and return it to the fridge until you are ready to fill the shells.

9. 9

   Heat the oven

   Preheat the oven to 190°C and place a rack in the lower third.

10. 10

    Melt butter and sugar

    In a small saucepan, melt the remaining 75 g butter with the brown sugar.

11. 11

    Finish the filling

    Take the pan off the heat and stir in the cream and vanilla. Leave the mixture to cool until just warm, about 5 minutes, then whisk in the second egg.

12. 12

    Fill the shells

    If using pecans, divide them among the pastry shells. Pour in the filling until each shell is half full.

13. 13

    Bake the tarts

    Bake for 13–15 minutes, until the pastry edges are lightly golden and the filling is bubbling.

14. 14

    Cool and turn out

    Cool the tarts completely in the tin. To release them, place a cooling rack upside down over the tin and flip it over, then turn each tart right side up individually.

What are Canadian butter tarts?

Butter tarts are a Canadian pastry: small pastry shells filled with a sweet, buttery centre that sets as it cools. This version pairs a flaky shell made with both lard and butter with a brown-sugar filling.

The method makes two equal portions of pastry dough, but uses one for these 12 tarts and saves the other in the freezer. Choose pecans, walnuts, raisins or chocolate chips for the filling, or leave the shells plain.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 4g protein, 38g carbs, 23g fat.

The brown sugar and pastry flour provide most of the carbohydrates, while the lard and butter contribute much of the fat. The egg and flour supply some protein. For a more balanced plate, serve one tart with fresh fruit.

Why use both lard and butter?

Pastry fats: the lard and butter are cut into the flour until the mixture looks like coarse oatmeal. Keeping them at room temperature, as specified, helps them combine with the dry ingredients.

Cold water: add it a little at a time rather than pouring in the full amount automatically. Stop once the dough holds together when gathered.

How to handle the pastry

Chilling: refrigerate the portion for 1 hour before rolling, and keep the lined muffin tin chilled until filling. This gives you a firmer pastry to work with.

Rolling: use a lightly floured surface and aim for an even thickness of about 3 mm. Reroll the scraps as needed to cut out 12 circles.

Getting the filling right

Warm mixture: melt the butter and brown sugar together, then take the pan off the heat before stirring in the cream and vanilla. Let it cool for about 5 minutes before adding the egg.

Egg: whisk it into the warm mixture only after it has cooled to the touch. This helps the filling combine smoothly without cooking the egg in the pan.

Filling and baking cues

Room to rise: fill each pastry shell only halfway, since the filling bubbles as it bakes. Add the chosen nuts, fruit or chocolate chips to the shells before pouring in the filling.

Doneness: bake at 190°C for 13–15 minutes on the lower-third rack. Look for lightly golden pastry edges and bubbling filling.

Serving and pairing

Cooling: let the tarts cool completely in the muffin tin before removing them. The filling needs time to settle, and the recipe’s rack-and-flip method can help release the tarts.

For a simple dessert plate, serve a tart with fresh berries or sliced fruit. Their freshness offers a contrast to the sweet, rich filling.

Recipe notes & tips

• Measure the cold water into the egg-and-vinegar mixture until the total reaches 250 ml.
• Add the liquid gradually and stop as soon as the dough holds together.
• Keep the pastry circles and lined muffin tin chilled while you prepare the filling.
• Let the melted butter and sugar mixture cool for about 5 minutes before whisking in the egg.
• Use the lower-third oven rack and check the tarts at 13 minutes.
• Cool the tarts completely before attempting to remove them from the tin.

Variations

• Pecan filling: divide chopped pecans between the shells before adding the filling.
• Walnut filling: use chopped walnuts in place of the pecans.
• Raisin filling: scatter raisins into the pastry shells for a fruitier centre.
• Chocolate filling: use chocolate chips in place of the nuts or raisins.
• Plain centres: leave out the optional add-ins for a smooth filling.

Common mistakes to avoid

• Adding all the water at once: stir it in gradually and stop when the dough clings together.
• Skipping the chill: refrigerate the dough for 1 hour so it is ready to roll.
• Overfilling the shells: fill only halfway to leave room for the filling to bubble.
• Adding the egg too soon: cool the butter mixture for about 5 minutes before whisking it in.
• Removing the tarts while hot: let them cool completely in the tin before turning them out.

How to store

Cool the tarts completely, then store them in an airtight container in the fridge for up to 4 days. Warm briefly in a low oven if you prefer them slightly warm, or serve at room temperature. The unused pastry portion can be kept tightly wrapped in the freezer for later use.

Frequently asked questions