Tag Archives: butter tarts

Celebrate Summertime With These Creative S’mores Butter Tarts

What do you get when you combine two classic Canadian desserts? The ultimate summertime treat: s’mores butter tarts! These feature a classic butter tart filling along with the three components of a s’more: milk chocolate, graham crackers and marshmallows. Get the campfire songs ready — this dessert doesn’t disappoint.

S’mores Butter Tarts Recipe

Prep Time: 30 minutes
Rest Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
Servings: 18 s’mores butter tarts

Ingredients:

Crust
1 ¼ cups all-purpose flour, sifted
¼ cup graham cracker crumbs
¼ tsp fine salt
½ cup unsalted butter, cold and cubed
¼ cup ice water

Filling
¼ cup unsalted butter, melted
½ cup light brown sugar, packed
½ cup corn syrup
1 large egg, whisked
1 tsp vanilla extract
1 pinch fine salt
½ cup chopped milk chocolate, plus more for topping
1 cup mini marshmallows
Graham cracker crumbs, for topping

Directions:

Crust
1. In a large mixing bowl, whisk together the flour, graham cracker crumbs and salt. Using your hands, work in the butter until a crumbly mixture is formed.

2. Add the ice water and mix until dough comes together. Turn out onto a lightly floured surface and shape into a disc.

3. Wrap in plastic wrap and refrigerate for a minimum of 2 hours.

Related: Our Best Great Canadian Butter Tart Recipes

4. On a lightly floured surface, roll out dough to 1/8-inch thick. Using a biscuit cutter, cut dough into 18 circles and shape into a muffin pan. If using a larger muffin pan, cut dough into 12 circles. Refrigerate while you prepare the filling.

Filling
1. Preheat the oven to 425°F.

2. In a medium-size mixing bowl, whisk together the butter, sugar, corn syrup, egg, vanilla and salt until well blended. Transfer to a pourable measuring cup.

3. Sprinkle a few pieces of chocolate in each tart shell. Evenly divide filling amongst the shells. The tarts should be ¾ of the way full.

4. Bake for 18 to 22 minutes, until the filling is bubbly and crust is golden.

5. Remove from the oven and top with marshmallows. Just before serving, broil the tarts for 30 seconds or until marshmallows are toasted. Top with a sprinkle of graham crackers and shaved chocolate. Enjoy!

Want more fun summertime treats? These Nanaimo bar popsicles and strawberry rhubarb cheesecake pastry pockets are so delish.

You Haven’t Lived Until You’ve Tasted Butter Tart Cinnamon Buns

Cinnamon buns are delicious. It’s just my opinion, but I haven’t found a single soul who disagrees. The warm, buttery, fluffy buns are hard to say ‘no’ to (anyone who does has an inordinate amount of willpower!).  I know this is going to sound crazy, but this recipe makes the traditional cinnamon bun yesterday’s news. We take your grandma’s cinnamon buns to a whole new level by adding a butter tart filling. Gorgeous buns are baked in a sweet mess, so when they’re flipped, they drip with butter tart goodness. You’re welcome!

Related: You’ll Jump Out of Bed for These Cinnamon Streusel Muffins

Butter Tart Cinnamon Buns

Prep Time: 40 minutes
Total Time: about 4 hours
Makes: 12 buns

Ingredients:
Dough:
3/4 cup buttermilk
1/4 cup granulated sugar
8g packet dry active yeast
1/4 cup butter, softened
3 eggs
4 – 4 1/2 cups all-purpose flour

Butter Tart Glaze:
1/2 cup brown sugar
1/2 cup corn syrup
2 tsp vanilla
1 egg
3 Tbsp butter, melted
1/2 tsp salt

Filling:
1/2 cup butter, softened
1 cup brown sugar
1 Tbsp cinnamon

Butter Tart Cinnamon Buns

Directions:
1. Warm buttermilk over low heat until just slightly warmer than room temperature.

2. Pour into the bowl of a stand mixer fitted with a dough hook. Mix sugar into buttermilk and add yeast. Let stand until mixture becomes foamy on the surface, about 10 minutes.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

3. Add in butter and eggs and stir to combine. Add in flour, 1 cup at a time until a soft, pliable dough forms. If dough is tacky, continue adding flour until smooth.

4. Form dough into a ball and transfer into a large greased bowl. Set in a warm place and cover with a dish towel. Let dough rise until double in size, about 1 hour 30 minutes – 2 hours.

5. To make the butter tart glaze, mix all the ingredients in a bowl until combined. Pour into a large baking dish.

6. To make the filling, mix cinnamon and sugar. Place dough onto floured surface and roll into a 20 x 12 inch rectangle.

Related: White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

7. Spread butter edge to edge on the dough and sprinkle cinnamon sugar mixture over top. Roll from the longer edge of the rectangle until a large snake is formed.

8. Cut 12 equal portions from the roll and arrange in baking dish with butter tart filling. Cover with a dish towel and let rise until buns have doubled in size, about 1 hour.

9. While buns are rising, preheat oven to 350°F. Bake until golden brown and baked through, about 30 minutes. Remove from oven and let cool for 15 minutes.

10. Serve each bun flipped so the butter tart bottom is on top.

Butter Tart Cinnamon Buns

Looking for more baking inspiration? Here are our top chocolate chip cookie recipes and comforting baking project ideas (from sourdough to cream puffs) that deserve a pat on the back.

460x307-winning-butter-tarts

Meet the Winning Bakers of Ontario’s Best Butter Tart Festival

It was the sweetest day of the year for Diane Rogers. The baker and owner of Doo Doo’s Bakery in Bailieboro, Ont. took home not just one, but the three top prizes at Ontario’s Best Butter Tart Festival, held in Midland on June 9.

The award-winning baker beat out more than 60 competitors to win first place in both the professional traditional and fusion competitions, plus took home ‘Best in Show’ with her stunning strawberry-rhubarb butter tarts. The annual one-day festival, which is a butter tart lover’s dream come true, saw more than 60,000 people descend on the town of Midland, eager to satisfy their sweet tooths. Not only is this a chance to taste tarts from the best bakeries, it is home to the ultimate annual baking competition. The top professional and home bakers enjoy the sweet taste of butter tart baking victory.

diane Rogers

Diane Rogers of Doo Doo’s Bakery took home three of the top prizes in Midland’s Best Butter Tart Festival on Saturday, June 9, 2018. Photo by David Hill.
Photo by Rodrigo Moreno

And Rogers is one of them. In 2016, she swept the professional, non-classic category, taking home first, second and third prize with her tarts. Yet, despite the accolades, the award-winning baker wasn’t confident that she’d bake a winning batch this year. Doo Doo’s placed 12th in last year’s competition, which had Rogers wondering how her tarts really measured up.

After going back to the drawing board, Doo Doo’s reclaimed its title and more this year. The classic, plain butter tart is simple, but judges found it to be simply the best.

“I’m a purist,” the self-taught baker said. “I like them plain.”

Rogers used the classic pastry and perfectly sticky-sweet tarts as a launching pad for the creation that earned her both top prize in the fusion category, plus Best in Show. Taking advantage of fresh strawberries and seasonal rhubarb, Rogers baked the award-winning batch at midnight the night before the competition.

“I’ve kind of got a knack for pairing flavours with butter tart filling,” Rogers said. “We’re always experimenting in our kitchen – even down to the last minute.”

best in show midland butter tart festival

The Winner of Best in Show at Midland’s Best Butter Tart Festival, Saturday, June 9, 2018. Strawberry Rhubarb Crumble Butter Tart from Doo Doo’s Bakery in Bailieboro, Ont. Photo by Rodrigo Moreno.

The sweet and tangy tart was so good,  that as soon as the judging ended, a crowd descended on her booth before Rogers even heard that they’d won.

“I call it Butter Tart Christmas because that really is what it is,” she said. “It was fun, it is always lots of fun.”

While the winning strawberry-rhubarb creation wasn’t among the thousands of tarts Doo Doo’s sold that weekend,  fans can taste the award-winning tart at their bakery and cafe. Butter tart lovers can also seek them out at the Cobourg Farmers’ Market and the Peterborough Market.

While Rogers has had years of competition under her belt, Tonya Louks thought the festival would just be a fun weekend away. The amateur baker from Welland, Ont. is usually one to shy away from the spotlight, which is why she never expected to be crowned champ of the traditional amateur competition on Saturday.

“I thought I didn’t have a chance, but you just never know,” said Louks, who has been making butter tarts for her family for years. Armed with a family-filling recipe passed down from her husband’s great-great-grandmother, she’s perfected her thin, flaky crust and studded her tarts with raisins for a mouthwatering treat her family raves about.

Tonya-Louks-butter-tart

Amateur baker Tonya Louks’ award-winning traditional butter tart. Photo by Rodrigo Moreno.

“My family kept bugging me to enter and I said ‘you are all biased,’” said Louks, who relented after her family insisted she share her tarts with the world. Even though she made it through the first round of the competition with ease, she was worried how her thin crust would stand up against the competition, who had thicker pastries.

“You never know what the judges are going to like or not like,” said Louks, who was excited to see The Baker Sisters as part of the judging panel.

With the surprise win under her belt, Louks is already getting requests from friends and family, who want a bite of her award-winning treats. While she isn’t taking orders, she’s definitely taking inspiration from this year’s winners and from the variety of tarts available at the festival, including some impressive gluten-free tarts and ‘puptarts’ she brought home for her dog.

Looking to try some tasty tarts? Hit the road this summer and discover 10 Butter Tart Spots to Satisfy Your Sweet Tooth.

Pecan Whisky Butter Tarts are a Classic Canadian Treat, All Grown Up

Canada’s quintessential dessert, the butter tart, gets a grown-up twist with warming whisky, rich pecans and pure maple syrup. Canadian rye whisky adds a touch of warmth and natural spice notes, complementing the super-sweet buttery interior. It’s all balanced by the addition of pecans to add the perfect contrasting crunch. For the pastry, a mixture of butter and shortening helps to create those pretty frilled edges homemade butter tarts are known for – they also help to capture every bit of that sticky, just runny enough, spiked filling.

Canadian Pecan Whisky Butter Tarts

Prep Time: 25 minutes
Chill Time: 1 hour 20 minutes
Bake Time: 18 minutes
Total Time: 2 hours 3 minutes
Makes: 12

Ingredients:

Pastry Dough
3 1/4 cups all-purpose flour, plus more for shaping and rolling
1 1/2 Tbsp granulated white sugar
1 tsp salt
1/2 cup cold vegetable shortening, cut into 1-inch pieces, plus more for tin
1/2 cup cold unsalted butter, chopped into 1-inch pieces
1/3 cup cold water
1 large egg yolk
1 1/2 tsp lemon juice

Filling
3/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1/4 cup pure maple syrup
5 Tbsp unsalted butter, melted
2 large eggs
2 Tbsp Canadian rye whisky
1 tsp distilled white vinegar
1/4 tsp salt
2/3 cup pecan halves, roughly chopped 

Directions:

Pastry Dough
1. In a food processor, pulse flour, sugar and salt until combined. Add shortening and butter, and pulse until the mixture is crumbly. In a small bowl, whisk together water, egg yolk and lemon juice until combined. With the processor running, gradually add egg yolk mixture to the flour mixture, until dough just begins to come together.

2. Turn out dough onto a lightly floured surface and briefly knead until dough comes together. Divide dough in half and shape into two discs. On a lightly floured piece of parchment paper, roll out one disc into a circle measuring 1/8-inch or so in thickness. Carefully transfer, with parchment paper intact (to keep it from sticking), to a baking sheet. Repeat this with the second dough disc (use two baking sheets or layer on top of each other using parchment to separate). Cover each rolled disc loosely with additional parchment paper to avoid drying out, and refrigerate for 1 hour, or until chilled and firm.

3. Preheat oven to 450°F. Lightly spray a 12-cup muffin tin with nonstick cooking oil or lightly grease with oil or extra shortening.

4. Using a round 4- to 5-inch round cookie cutter or wine glass, cut dough into 12 circles, re-rolling dough once if necessary. Gently press rounds into prepared pan allowing edges to fold up around each other and extend above the rim of pan. Freeze for 20 minutes to firm up. Meanwhile, prepare the filling.

Filling
1. In a medium bowl, preferably one with a pour spout, whisk together brown sugar, corn syrup, maple syrup, melted butter, eggs, whisky, vinegar and salt until smooth and sugar begins to dissolve.

2. Remove pastry shells from freezer. Divide pecans evenly in the bottom of each frozen pastry shell. Pour or ladle filling on top of pecans, filling 1/2-inch below the top of the pastry.

3. Bake in the bottom third of oven for 10 minutes at 450ºF. Reduce heat to 400°F and continue to bake for an additional 6 to 8 minutes, or until filling is set and puffed, covering with foil or parchment to prevent excess browning if necessary.

4. Transfer pan to wire cooling rack and let cool for 10 minutes. Run a sharp knife around edges of tarts and let cool completely in pan. Pop them out when you’re ready to enjoy them. Serve and store butter tarts at room temperature.

From cheesecake to ice cream, these fresh takes on Canadian butter tarts will satisfy every sweet tooth.

10 Butter Tart Spots to Satisfy Your Sweet Tooth

Butter tarts are a uniquely Canadian dessert with a history as rich as the country itself.

If you’ve never experienced the glory of these treats, they’re delightful pastries filled with a sticky, sweet, buttery filling. Raisins or pecans are popular additions to the filling while some bakers get creative with fruit, candy, or other unique variations.

Invented in Ontario, the province is also home to award-winning tarts and even has a festival that has transformed the dessert into a full-day experience. If you’re on a quest for butter tart bliss, here are 10 of Ontario’s top spots to indulge in this tasty national treat.

Ontario’s Best Butter Tart Festival (Midland, ON)

The ultimate destination for butter tart buffs, Ontario’s Best Butter Tart Festival takes place in Midland June 9, 2018. With more than 60 vendors and over 150,000 tarts for sale, it’s the perfect place for the entire family to try baked goods from across the province. Home to Ontario’s Best Butter Tart competition, bakers enter their finest classic and contemporary creations, and a panel of expert judges selects the best of the best! Another highlight of the day is the Butter Tart Trot, which includes a family-friendly fun run, as well as a 5k, 10k and half marathon.

Maple Key Tart Co. (Locations in Toronto and Northumberland County, ON)

Rachel Smith and Jean Parker, hosts of Food Network Canada’s The Baker Sisters, have been baking tarts since childhood when they helped their mother with her butter tart business. After they became mothers themselves, they co-founded their boutique butter tart company, taking their mother’s award-winning recipe and making a few tasty tweaks. Their rustic, handcrafted tarts are made with locally-milled flour and vegetable shortening and are available in four varieties: classic, raisin, pecan, and maple walnut. Jean and Rachel are judges in the “Traditional Butter Tart” category at Ontario’s Best Butter Tart Festival this year, plus they’ll be taking part in a meet and greet.

The perfect buttertart ❤️ #buttertartfestival #themaidscottage

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The Maid’s Cottage (Newmarket, ON)

Three-time winners at Ontario’s Best Butter Tart Festival, sisters Pam and Debbie got a young start helping their mother, Jackie, sell tarts and other baked goods on their front lawn. As word spread about Jackie’s baking, she opened their first shop on Main Street in Newmarket, and expanded to a larger location nearby a year later. Jackie sadly passed in 2003, but Pam and Debbie have continued the tradition, making their famous butter tarts from a secret family recipe.

Bitten on Locke (Hamilton, ON)

Rebecca and Erica at Bitten conquered the cupcake game before venturing into butter tarts just over a year ago. They researched a number of recipes from cookbooks, friends and family to come up with a base for their tarts, and spent many delicious months adjusting it until they landed on their current formula. Their traditional flaky pastry is made with lard and includes one secret ingredient that really sets them apart. While their cupcakes venture on the wild side, this duo considers themselves butter tart purists, offering only plain, raisin or pecan tarts.

Nana B’s Bakery (Merrickville, ON)

Owner Anne Barr created the award-winning Maple Rhubarb Apple butter tart that took first place in the Pro All-Ontario Ingredient category at last year’s Ontario’s Best Butter Tart Festival. Anne’s tarts are proudly made with ingredients sourced locally, in Eastern Ontario, and while her bakery is popular with locals, it is also a destination for day-trippers, boaters and cyclists alike. Nana B’s is committed to helping keep the environment beautiful, reducing and recycling as much as possible, and sends its used vegetable oil to a local garage for biodiesel conversion.

The Sweet Oven (Barrie, ON)

This Barrie Bakery owned by Becky Howard and her family is known right across the country for their handcrafted tarts. Each tart is made from scratch from the highest quality ingredients and baked on site. With more than 20 flavours to choose from, there is something to please every palate. They have the classics like pecan and raisin, but chocolate chip, peanut butter, English toffee and their signature tart raspberry are other popular picks.

In honour of #TeamCanada and how proud they’ve already made us #pyeongchang2018

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Carla’s Cookie Box (Toronto, ON)

Carla’s love of baking started as a kid while making traditional Italian cookies with her mom. As an adult, she started her butter tart journey at the request of her son after sifting through recipes from friends. None were quite right, so she experimented until she landed on her own recipe. Her handcrafted tarts are made in small batches, sometimes with help from her husband and kids, using the freshest maple syrup, flour, eggs and butter from Ontario farms and businesses. In addition to traditional fillings, she dabbles in fun flavours like Nutella Swirl and Pina Colada.

Doo Doo’s Bakery (Bailieboro, ON)

It was a bittersweet beginning for Diane Rogers’ butter tarts. Newly widowed and raising a teen and a toddler; she started her late-night baking sessions while the kids were sleeping. A self-taught baker, she developed her signature pastry by experimenting with an old recipe. Her soft, hand-rolled pastry is made in small batches with the finest ingredients. The light, flaky tarts have a jelly-like filling that’s not overly sweet with a good filling-to-crust ratio. Diane’s best ideas still come at night, so that’s her favourite time to prepare for a competition or event.

Betty’s Pies and Tarts (Cobourg, ON)

Over 40 years ago, Betty sold homemade baked goods from a converted garage, using a butter tart recipe handed down from a bakery she worked at. Betty retired in 2001 and sold the business to Nancy Coady, who first moved it to Port Hope and then to its location on Highway 2. Current owner Ali Jiggins worked at Betty’s through high school, and after university, bought the bakery from Nancy. Ali still uses Betty’s award-winning recipe with a few tweaks. They have a slightly heavy crust with a runnier filling, and comes in unique flavours like PB&J and raspberry-coconut.

13th Street Winery and Bakery (St. Catharines, ON)

13th Street Winery and Bakery is owned and operated by Karen and Doug Whitty, with Karen’s sister, Jo, as head baker. Their butter tart recipe was given to Jo by an old neighbour, which had been passed down for three generations before ending up in her hands. The filling is hand-mixed, measured into pressed pastry, and then baked until caramelized on top and runny on the inside. Raisin or pecan is available daily along with seasonal flavours like heart-shaped chocolate butter tarts for Valentine’s Day. Drop by on the weekends, when they feature pancake breakfast-inspired bacon butter tarts.

Have a favourite butter tart spot? Tell us in the comments below!

buttertart crack candy

Saltine Cracker Toffee Gets a Maple Butter Tart Twist

Butter tarts rank with as one of the most classic and loved Canadian treats. The gooey filling and pecan crunchiness inside flaky pastry is hard to beat. These sweet, buttery flavours, combined with saltine crackers and creamy chocolate make an addictive, utterly delicious treat that’s perfect for holiday candy making and gifting. Give this sticky, sweet, crackly treat a try with dark chocolate and chopped almonds for a different take, or white chocolate and trail mix – the possibilities are endless. Deceptively easy to toss together, this will be your most-requested holiday treat, year-after-year.

butter tart crack candy

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Serves: 24

Ingredients:
48 saltine crackers
1-1/3 cup butter
1 cup packed brown sugar
1/3 cup maple syrup
1/4 tsp salt
1 tsp vanilla extract
3 cups milk or dark chocolate chips
1-1/2 cups chopped toasted pecans

Directions:
1. Preheat oven to 400ºF. Line bottom of a 17×11-inch rimmed baking sheet with parchment paper and arrange crackers in one layer on sheet (you may need to break some to fit), set aside.

Crack prebake

2. In a medium saucepan over medium heat, combine butter, brown sugar, maple syrup and salt, stirring occasionally until the mixture comes to a boil. Boil for 8 minutes without stirring. Remove from heat and stir in vanilla. Carefully pour mixture immediately over crackers (it does need to completely cover the crackers as the mixture will spread in the oven).

Crack choc chip

3. Bake until butter and sugar mixture has spread over crackers and bubbling, about 6 minutes. Remove from oven (rearrange crackers using a butter knife quickly if they shift at all during baking) and immediately sprinkle chocolate chips evening; let stand 3 minutes, allowing chocolate to melt. Using an offset spatula or the back of a spoon, spread chocolate evenly over cracker mixture and sprinkle with pecans. Cool for 20 minutes at room temperature before transferring to the refrigerator to chill for at least 45 minutes, or until completely chilled through.
4. Once mixture has cooled completely, break into rustic pieces. Serve. Store covered at room temperature.

For another easy candy recipe to add to your holiday cookie tin, try this festive Canadiana-themed chocolate bark.

Butter Tart Doughnuts

Treat Yourself With Canadian Butter Tart Doughnuts

We love Canada, so there’s no reason not to inject some of our classic recipes with a little extra patriotism. In this dessert, we (literally) inject light, fluffy, yeasted doughnuts with a gooey butter tart filling. This recipe celebrates our love of Canada, our love of doughnuts and our love of our classic Canadian dessert, the butter tart.

Butter Tart Doughnuts

Prep Time: 40 minutes
Rising Time: 2 hours 10 minutes
Cook Time: 30 minutes
Makes: 12 to 14 doughnuts

Ingredients:
Dough:
1 cup 2% milk
1/3 cup granulated sugar
1 (8 g) pkg quick-rise instant yeast
1/4 cup unsalted butter, melted and cooled slightly
1 large egg, beaten
2 tsp vanilla
1 tsp salt
2 1/2 cup all-purpose flour, plus more for dusting
Oil for frying (amount depends on size of pot)

Filling:
1/2 brown sugar
1/4 golden corn syrup
1/4 cup unsalted butter
1 large egg
1 tsp vanilla
1/2 tsp salt

Assembly:
1/2 cup icing sugar

Butter Tart Doughnuts

Directions:

Dough:
1. In a small saucepan, heat milk over low until temperature is slightly warmer than room temperature (should feel comfortable to touch). Stir in sugar and pour into the bowl of a stand-mixer fitted with the dough hook attachment. Sprinkle yeast over warm milk mixture and set aside until foamy bubbles appear on the surface, about 10 minutes.
2. After yeast is foamy, beat in butter, egg, vanilla and salt until smooth. Add in flour and beat on medium-high speed until a smooth dough pulls away from the sides of the bowl cleanly and climbs the dough hook, about 5 minutes.
3. Form dough into a ball and place in a well-oiled bowl. Cover with a dish towel and place in a warm place until dough doubles in size, about 1 hour.
4. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until ¾-inch thick. Using a floured 3-inch round cutter, press into dough and twist to release dough from sticking to cutter. Place dough rounds on the prepared baking sheet. Reroll dough scraps one at a time and repeat. Cover dough rounds with kitchen towel and set aside in a warm place until dough doubles in size, about 1 hour.
5. Prepare a baking sheet lined with a few layers of paper towel. Pour enough oil into a large pot until 3- to 4-inches deep. Set pot with a clip-on thermometer and heat until temperature reaches 350ºF. Adjust heat to maintain 350ºF temperature.
6. Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side, for a total of about 2 minutes. Using a spider or slotted spoon, carefully transfer fried doughnuts to prepared baking sheet. Cool.

Filling:
1. Combine all filling ingredients in a double boiler. Heat over high while stirring until mixture thickens enough to coat the back of a spoon, about 5 minutes. Place mixture in the refrigerator until chilled, about 2 hours.

Assembly:
1. Transfer chilled filling into a piping bag. Poke a hole in the side of one doughnut using the back of a wooden spoon until you reach the centre of the doughnut. Pipe filling into doughnut. Repeat with remaining doughnuts.
2. Dust doughnuts with icing sugar before serving.

Looking for more tasty recipes? Try these 20 Great Canadian Butter Tart Recipes.

Butter-Tart-Beauty-feature

Anna Olson’s Butter Tarts Are the Ultimate Canada Day Treat

Can’t decide on which classic Canadian dish to serve for the nation’s 150th birthday? Look no further, because now you can make Anna Olson’s famous butter tarts for your Canada Day festivities!

anna olson butter tarts canada day

It’s no stretch to say that Anna Olson is a butter tart expert. Even when travelling around the world, the Bake with Anna Olson star is often asked to demonstrate how to make these quintessential Canadian treats. So when teaming up with Kin Community creator Beth Le Manach of Entertaining with Beth for a festive summer collaboration, Anna knew exactly what would be on the menu.

To celebrate this momentous Canada Day, Anna’s sharing her “true Canadian, classic sweet treat”! In this scrumptious video from Anna Olson’s YouTube channel, Oh Yum, you’ll learn the secret to making her irresistibly sweet and flaky butter tarts, just in time for the long weekend!

Can’t wait to get baking?  Get into that kitchen and start whipping up a batch of these Canadian treasures.  Find the recipe to her delicious Canada Day Butter Tarts below.

Anna Olson’s Pecan Butter Tarts

Butter tarts are a Canadian classic sweet treat. While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces, chocolate chips or simply leave the butter tarts plain.

Prep Time: 40 minutes
Bake Time: 20 minutes
Serves: 12 butter tarts

Ingredients:

Pastry:
2 1/2 cups all-purpose flour
1 Tbsp granulated sugar
1 tsp salt
3 Tbsp vegetable oil
1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
1/4 cup cool water
2 tsp white vinegar or lemon juice

Filling:
3/4 cup dark brown sugar, packed
3/4 cup maple syrup
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup raisins, pecans or walnut pieces

Directions:

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 200°C and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
4. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.
5. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

Looking for more yummy treats? Learn the sticky-sweet History of Butter Tarts.

Apple Butter Tarts

Absolutely Addictive Apple Pie Butter Tarts

Even if you prefer your butter tarts raisin free, you’ll find this super sweet pie-like combination irresistible. Just like the traditional version, these butter tarts have a flaky crust and an ooey, gooey centre, but are studded with diced Canadian apples. Warming cinnamon and nutmeg, and a splash of lemon help round out the sweetness of the filling, and pair perfectly with the apple bits.

Apple Butter Tarts

Prep time: 20 to 30 minutes
Cook time: 15 to 18 minutes
Servings: 12 tarts

Ingredients:
1 recipe pie dough (for single crust)
3/4 cup peeled, diced apples
2 tsp fresh lemon juice
1 Tbsp brown sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 large egg, at room temperature
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch nutmeg
Pinch salt

Apple Butter Tarts

Directions:
1. Pre-heat oven to 375°F.
2. On lightly floured surface, roll out the pie dough to about 1/8-inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out rounds of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
3. Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
4. In a small mixing bowl, dredge the diced apples in lemon juice and 1 Tbsp of brown sugar. Set aside.

Apple Butter Tarts

5. In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla and spices.
6. Remove the chilled tart shells from the fridge. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
7. Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the centre slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

Apple Butter Tarts

Note: If any of the filling over-flows the tart shells and caramelizes, run a thin knife or small offset spatula around the tart to loosen before removing it from the pan.

Looking for more tasty recipes? Try our Best Maple Butter Tart Cheesecake.