Dessert: Canada – Canadian Prairies (Saskatchewan) – Butter Tarts

Serving Size: 12

Approximate Time

Prep 40 min

Cook 25 min

Additional 1 hr

Total 2 hrs 5 min

Ingredients

- For the pastry:
- 2 cups (240 g) all-purpose flour
- 1/2 tsp (2.5 g) fine salt
- 12 tbsp (170 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 3–6 tbsp (45–90 ml) ice water
- For the filling:
- 6 tbsp (85 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (120 ml) light corn syrup (see "Texture options" below for adjustment)
- 3 large eggs (use 2 whole eggs + 1 yolk), approx. 150 g total
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) heavy cream (optional, for silkier filling)
- 1/4 tsp (1.5 g) fine salt
- Add-ins (optional, choose one or both):
- 1/2 cup (75 g) raisins
- 3/4 cup (75 g) pecans, coarsely chopped
- Equipment/others:
- Butter or nonstick spray for 12-cup tart pan (12 x 3-inch / 7–8 cm tart cups) or 12 standard muffin cups
- All-purpose flour for dusting

Instructions

Short Description:
Classic Saskatchewan-style Butter Tarts feature a flaky pastry shell filled with a buttery, sugary custard that can be studded with raisins or pecans and baked to a gooey or firmer center, according to preference.

Regional Notes:
Saskatchewan variations commonly include raisins or pecans in the filling; some households favor a runnier, syrupy center while others bake longer for a firmer set. This recipe uses a traditional butter-corn syrup-brown sugar base and gives simple options to adjust texture and the popular raisin/pecan additions.

1. Make the pastry: In a large bowl, whisk together 2 cups (240 g) flour and 1/2 tsp (2.5 g) salt. Add the 12 tbsp (170 g) cold cubed butter and, using a pastry cutter or your fingertips, cut/blend until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
2. Add ice water 1 tbsp (15 ml) at a time, tossing until the dough just holds together when pressed (use 3–6 tbsp / 45–90 ml as needed). Do not overwork.
3. Turn dough onto lightly floured surface, press into a disk, wrap in plastic, and chill at least 30 minutes.
4. Preheat oven to 375°F (190°C). Lightly butter or spray your 12-cup tart pan or muffin tin.
5. Roll out chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut twelve rounds slightly larger than your tart cups (about 4 inches / 10 cm). Gently press rounds into cups, trimming excess; crimp edges if desired. Place prepared tins on a baking sheet and chill 10 minutes in refrigerator.
6. Optional light blind-bake (helps prevent soggy bottoms): prick bottoms with a fork, line each shell with a small square of parchment and fill with pie weights or dried beans. Bake 6–8 minutes, remove weights and parchment, and return shells to oven 2 minutes to dry; remove and cool slightly. (You may skip this step and fill raw shells if desired; filling times below accommodate both methods.)
7. Make the filling: In a medium bowl, whisk together 6 tbsp (85 g) melted butter, 1 cup (200 g) packed light brown sugar, 1/2 cup (120 ml) light corn syrup, the 3 large eggs (2 whole + 1 yolk, approx. 150 g), 1 tsp (5 ml) vanilla, 1 tbsp (15 ml) heavy cream (if using), and 1/4 tsp (1.5 g) salt until smooth and glossy.
8. Stir in optional add-ins: 1/2 cup (75 g) raisins and/or 3/4 cup (75 g) chopped pecans. Divide a tablespoon or so of add-ins into each shell if using.
9. Fill the shells: Pour filling into each prepared tart shell, filling to about 3/4–7/8 full. The filling will puff and settle as it bakes.
10. Texture options and baking:
   - For a runny, syrupy center (classic very gooey): use the full 1/2 cup (120 ml) corn syrup, bake 15–18 minutes at 375°F (190°C) until edges are golden and centers are still slightly jiggly. Cool at least 30 minutes; centers will remain gooey.
   - For a firmer set center: reduce corn syrup to 1/3 cup (80 ml) and bake 20–25 minutes at 375°F (190°C) until centers have mostly set and are only slightly springy. Cool completely for a firmer texture.
11. Remove tarts from oven and place on wire rack. Let cool in pan 15 minutes, then carefully remove tarts to finish cooling on rack. The filling firms slightly as it cools; for a firmer finish chill 1 hour in refrigerator.
12. Serve room temperature or slightly warm. Store any leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 5 days; rewarm gently before serving if desired.