Butter tarts are a beloved Canadian dessert with a rich, buttery filling and flaky pastry shell. They’re perfect for holidays, family gatherings, or when you’re craving something sweet and nostalgic. This recipe makes approximately 24 standard-sized or 48 mini butter tarts. Whether you prefer them with raisins, pecans, or plain, they’re guaranteed to disappear fast!

Why You’ll Love These Butter Tarts

• Versatile: Make them mini or regular-sized, with or without add-ins.

• Easy to Customize: Add pecans, raisins, or even chocolate chips to the filling for extra flavor.

• Perfectly Canadian: A classic treat that brings nostalgia and warmth to any occasion.

Ingredients for Pastry Shells

• 1 lb lard

• 6 cups pastry flour (or 5 1/2 cups all-purpose flour)

• 2 tsp salt

• 1 egg

• 1 tbsp vinegar

• Cold water

Ingredients for Filling

• 1 egg

• 1/2 cup brown sugar

• 1/2 cup pure maple syrup

• 1 tsp vanilla extract

• 1/4 cup melted butter

• 1/2 cup chopped pecans (optional)

• 1/2 cup raisins (optional)

How to Make Butter Tarts

Step 1: Prepare the Pastry Shells

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt.

2. Cut in the Lard: Use a pastry blender or two knives to cut the lard into the flour until the mixture resembles coarse oatmeal.

3. Add Wet Ingredients: In a 1-cup measuring cup, lightly beat the egg. Add the vinegar and enough cold water to make 1 cup (250 ml).

4. Form the Dough: Gradually add the liquid to the flour mixture, stirring just until the dough clings together.

5. Divide and Chill: Gather the dough into a ball and divide it into six portions. Chill for 1–2 hours if the dough is sticky. You can freeze unused portions for future use.

6. Roll and Cut: Roll out the dough on a lightly floured surface to about 1/8 inch thick for mini tarts or 1/4 inch thick for standard tarts. Use a round cutter to shape the dough, and gently press the rounds into greased muffin tins.

Step 2: Prepare the Filling

1. Mix the Filling: In a medium bowl, whisk together the egg, brown sugar, maple syrup, vanilla, and melted butter until smooth.

2. Add Optional Ingredients: Stir in the chopped pecans or raisins, if desired.

Step 3: Assemble and Bake

1. Fill the Shells: Spoon the filling into the prepared pastry shells. For mini tarts, use about 1 teaspoon of filling; for standard-sized tarts, fill the shells just over halfway.

2. Bake: Preheat the oven to 375°F (190°C). Bake mini tarts for 10 minutes and standard-sized tarts for 10–15 minutes or until the pastry is golden and the filling is bubbling.

3. Cool: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack.

Storage Tips

• Refrigerate: Store tarts in an airtight container in the refrigerator for up to 3 days.

• Freeze: Freeze baked tarts for up to 3 months. Let them thaw at room temperature before serving.

Tips for Perfect Butter Tarts

• Chill the Dough: If the dough becomes sticky while rolling, refrigerate it for 1–2 hours.

• Prevent Sticking: Use nonstick spray or grease your muffin tins thoroughly to prevent the tarts from sticking.

• Avoid Overfilling: Don’t overfill the shells, as the filling will bubble up during baking.

Final Thoughts

Canadian butter tarts are a timeless dessert that everyone loves. Whether you enjoy them plain or with raisins and pecans, this recipe is a surefire way to impress friends and family. With their rich, gooey filling and flaky crust, these tarts will quickly become a household favorite.

Serve them at your next holiday party, bring them to a potluck, or enjoy them as a special treat for yourself. No matter the occasion, butter tarts are always a hit!