Dessert: Canada – Ontario – Butter Tarts

Serving Size: 12

Approximate Time

Prep 35 min

Cook 18 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- For the pastry:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (2.5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch (1 cm) cubes
- 3 to 4 tbsp (45–60 ml) ice water

- For the filling (classic/plain):
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (120 ml) light corn syrup (or golden syrup)
- 2 tbsp (30 g) unsalted butter, melted and slightly cooled
- 1 large egg (approx. 50 g), lightly beaten
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (0.5 g) fine sea salt

- Optional (do not use for classic/plain version):
- 1/2 cup (70 g) raisins or 1/2 cup (60 g) chopped pecans

- For egg wash (optional):
- 1 large egg (approx. 50 g) beaten with 1 tbsp (15 ml) water

Instructions

Short Description:
Classic Ontario Butter Tarts are small flaky pastry shells filled with a sweet, buttery syrup made from butter, sugar, syrup, and egg; the filling may be baked to a slightly runny or firmer set. This recipe shows the traditional plain version without raisins or nuts.

Regional Notes:
This Ontario version emphasizes a flaky shortcrust pastry and a simple filling of butter, brown sugar, syrup, and egg—the combination historically associated with central Canadian butter tarts. Unlike some regional variations that include raisins or pecans, the classic Ontario tart is plain and focuses on a clean, buttery-syrup flavor; baking time controls whether the filling stays gooey or becomes firmer.

1. Make the pastry: In a medium bowl whisk together flour, salt, and sugar. Add cold cubed butter and cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add ice water, 1 tbsp at a time, tossing until dough just holds together when pinched (you may not need all the water). Gather into a disk, wrap in plastic, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper cups.
4. Roll and fit shells: On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Cut twelve 4-inch (10 cm) rounds and gently press each round into the muffin cups, forming neat tart shells with slightly higher edges. Trim excess dough. Chill shells in the tin 10 minutes to prevent shrinkage.
5. Par-bake shells (optional for flakier crust): If you prefer a well-baked shell, dock bottoms with a fork and blind-bake at 375°F (190°C) for 8–10 minutes until set and just beginning to color. Remove from oven and let cool slightly. (You may skip blind baking and fill raw shells directly for a softer crust.)
6. Prepare filling: In a bowl whisk together brown sugar, corn syrup, melted butter, beaten egg, vanilla, and salt until smooth and fully combined.
7. Fill shells: If using the classic/plain version, spoon filling into each shell, filling about 3/4 full (roughly 1 1/2 to 2 tbsp / 22–30 ml each). If you prefer add-ins, place 1 tsp of raisins or chopped pecans in the bottom of each shell before filling (optional).
8. Bake: Bake at 375°F (190°C) for 12–18 minutes. For a runny, syrupy center bake toward the shorter time and remove when edges are set but centers still slightly wobbly. For a firmer, custard-like center bake toward the longer time until centers are set and golden on top.
9. Cool: Remove tin from oven and let tarts cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Filling will thicken as they cool.
10. Serve: Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; bring to room temperature before serving for best texture.