Butter tarts are a beloved Canadian pastry, known for their buttery, flaky crust and sweet, gooey filling made from butter, sugar, and eggs. They are simple yet indulgent, with a rich, caramelized flavor that melts in your mouth. While traditional butter tarts are made with just a few ingredients, there are many delicious variations that include raisins, nuts, or chocolate chips for added flavor and texture.
In this guide, we’ll show you how to make classic butter tarts from scratch, share some tips to achieve the perfect consistency, and offer ideas for customizing your tarts with tasty additions.
Ingredients for Making Butter Tarts
To make butter tarts, you’ll need a few basic pantry ingredients for both the crust and the filling.
For the Crust
- 1 1/4 cups all-purpose flour (150g): For a tender and flaky pastry.
- 1/4 teaspoon salt: To enhance the flavor of the crust.
- 1/2 cup cold unsalted butter (115g), cubed: Chilled butter is key to achieving a flaky texture.
- 3-4 tablespoons cold water: To bring the dough together.
For the Filling
- 1/4 cup unsalted butter (60g), softened: Adds richness and flavor to the filling.
- 1 cup brown sugar (200g): For a sweet, caramel flavor.
- 1 large egg: Helps bind the filling together.
- 1 tablespoon milk or cream: Adds a touch of creaminess.
- 1 teaspoon vanilla extract: For flavor.
Optional Add-Ins
- 1/4 cup raisins or currants: A classic addition to traditional butter tarts.
- 1/4 cup chopped walnuts or pecans: For a nutty flavor and added crunch.
- Chocolate chips: For a decadent twist.
Step-by-Step Guide to Making Butter Tarts
Step 1: Make the Pastry Dough
- Mix the Dry Ingredients: In a medium bowl, combine the flour and salt.
- Cut in the Butter: Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Cold Water: Gradually add cold water (1 tablespoon at a time) and mix until the dough just comes together. Be careful not to overwork the dough.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps relax the dough and makes it easier to roll out.
Step 2: Make the Filling
- Cream the Butter and Sugar: In a medium bowl, cream together the softened butter and brown sugar until smooth and well combined.
- Add the Egg, Milk, and Vanilla: Mix in the egg, milk or cream, and vanilla extract until the filling is smooth and glossy. Do not overbeat, as you want a creamy consistency, not a frothy one.
- Add the Optional Add-Ins: If you’re using any raisins, nuts, or chocolate chips, stir them into the filling mixture.
Step 3: Prepare the Tart Shells
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thick. Using a round cookie cutter (about 3-4 inches in diameter), cut out circles and gently press them into a muffin tin or tart pans. Reroll any scraps to cut out additional circles.
- Prick the Bottoms: Use a fork to prick the bottom of each tart shell lightly. This helps prevent puffing during baking.
Step 4: Fill and Bake the Tarts
- Fill the Tarts: Spoon the filling mixture into each tart shell, filling them about 2/3 full. The filling will bubble up during baking, so be sure to leave some space.
- Bake the Tarts: Place the muffin tin or tart pans on the middle rack of your oven and bake for 15-20 minutes, until the filling is bubbly and the pastry edges are golden brown. For a gooey center, bake on the lower end of the time; for a firmer filling, bake a few minutes longer.
- Cool the Tarts: Remove the tarts from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Be careful when removing the tarts as the filling will be very hot.
Step 5: Serve the Butter Tarts
Serve the butter tarts warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Making the Perfect Butter Tarts
1. Keep the Dough Cold
Cold butter is essential for a flaky crust. Make sure to keep the dough and butter as cold as possible while making the pastry. If the dough starts to warm up, pop it back in the refrigerator for a few minutes before rolling it out.
2. Balance the Filling Consistency
For a gooey filling, use less egg and more sugar. For a firmer filling, add an extra egg. The choice depends on your preference for a soft, runny filling or a more set, caramelized center.
3. Prevent the Filling from Boiling Over
To prevent the filling from boiling over while baking, do not overfill the tart shells. Leaving some space at the top allows the filling to bubble without spilling over.
4. Customize with Add-Ins
Butter tarts are very versatile, so feel free to mix in raisins, nuts, or even chocolate chips to suit your taste. Experiment with different combinations to find your favorite.
Variations of Butter Tarts
1. Maple Butter Tarts
Add a Canadian twist to your butter tarts by incorporating maple syrup into the filling. Substitute half of the brown sugar with pure maple syrup for a deliciously sweet and uniquely flavored treat.
2. Nut Butter Tarts
For a nutty variation, add chopped pecans, walnuts, or almonds to the filling. The nuts add a crunchy texture and complement the sweet filling beautifully.
3. Chocolate Butter Tarts
Mix in chocolate chips or drizzle melted dark chocolate over the cooled tarts for a decadent twist. This variation adds a rich and indulgent layer of flavor to the classic butter tart.
4. Boozy Butter Tarts
For an adult twist, add a tablespoon of rum, bourbon, or brandy to the filling mixture. The alcohol enhances the flavor and adds a depth of warmth to the tarts.
FAQs About Making Butter Tarts
1. Can I use store-bought pastry for the tart shells?
Yes, you can use store-bought pastry or premade tart shells for a quicker preparation. However, making your own pastry will give you a flakier and more flavorful crust.
2. How long do butter tarts last?
Butter tarts can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
3. Can I make butter tarts without raisins or nuts?
Yes, the classic butter tart is often made plain, without any add-ins. The simple combination of pastry and sweet filling is delicious on its own.
4. How do I prevent my butter tart filling from being too runny?
For a firmer filling, bake the tarts a little longer or add an extra egg to the filling mixture. Be sure to let the tarts cool completely before serving, as the filling will set as it cools.
5. Can I make mini butter tarts?
Yes! Use a mini muffin tin and reduce the baking time to 10-12 minutes. Mini butter tarts are great for serving at parties or as bite-sized treats.
6. Can I use other sweeteners besides brown sugar?
Yes, you can substitute white sugar, coconut sugar, or even honey for brown sugar. However, brown sugar provides a rich, caramel-like flavor that is characteristic of traditional butter tarts.
Conclusion
Butter tarts are a delightful and indulgent Canadian treat that are easy to make and perfect for any occasion. Whether you prefer them plain, with raisins, nuts, or a touch of chocolate, these sweet, flaky pastries are sure to impress. Follow this guide to create your own batch of butter tarts and enjoy their rich, buttery goodness with friends and family.