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

Serving Size: 12

Approximate Time

Prep 30 min

Cook 22 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- For the pastry:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (113 g) unsalted Manitoba butter, cold and cubed
- 3-4 tbsp (45-60 ml) ice water
- 1 tsp (5 ml) white vinegar (optional, helps tenderize)
- For the filling:
- 3/4 cup (150 g) packed brown sugar (light or dark)
- 3/4 cup (180 ml) light corn syrup
- 1/4 cup (57 g) unsalted Manitoba butter, melted
- 2 large eggs, approx. 100 g total
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (about 1 g) fine salt
- Add-ins (choose one or combine):
- 1/2 cup (75 g) raisins
- 1/2 cup (60 g) chopped pecans
- Finishing (optional):
- Flaky sea salt, for sprinkling

Instructions

Short Description:
Classic Manitoba butter tarts are small open-top tarts with a rich, runny sugar-butter-egg filling and a crisp, buttery pastry; this version often includes raisins or chopped pecans for texture and local butter for flavor.

Regional Notes:
This Manitoba variation uses local (Manitoba) unsalted butter in the crust for a deeper, creamy flavor and embraces the regional habit of adding raisins or pecans. The filling is intentionally made on the runnier side, a characteristic favored in Manitoba compared with firmer versions elsewhere on the prairies.

1. Step 1 — Chill and preheat: Place a rack in the center of the oven and preheat to 375°F (190°C). Chill a 12-cup muffin tin or tartlet pans if possible.
2. Step 2 — Make the pastry: In a medium bowl whisk together 1 1/4 cups (150 g) flour, 1/2 tsp (3 g) salt, and 1 tbsp (12 g) sugar. Cut in 1/2 cup (113 g) cold unsalted Manitoba butter with a pastry cutter or your fingers until mixture resembles coarse peas.
3. Step 3 — Bring dough together: Sprinkle 3 tbsp (45 ml) ice water over the flour-butter mixture, add 1 tsp (5 ml) vinegar if using, and toss with a fork; add the remaining tablespoon (15 ml) if needed until dough just holds together when pinched. Form into a disk, wrap, and chill at least 30 minutes.
4. Step 4 — Line tins: On a lightly floured surface, roll dough to about 1/8-inch (3 mm) thickness. Cut 12 rounds about 4 1/2 inches (11 cm) across and gently press into the prepared muffin tin cups or tartlet pans, letting the dough come slightly up the sides. Chill lined tins while you make the filling (5–10 minutes).
5. Step 5 — Prepare filling: In a medium bowl whisk together 3/4 cup (150 g) brown sugar, 3/4 cup (180 ml) corn syrup, 1/4 cup (57 g) melted unsalted Manitoba butter, 2 large eggs (approx. 100 g), 1 tsp (5 ml) vanilla, and 1/8 tsp (1 g) salt until smooth and glossy.
6. Step 6 — Add fruit/nuts: Stir in 1/2 cup (75 g) raisins or 1/2 cup (60 g) chopped pecans, or a combination, distributing evenly.
7. Step 7 — Fill shells: Divide the filling among the 12 pastry-lined cups, filling nearly to the top but leaving about 1/8 inch (3 mm) to allow bubbling (these tarts remain runny in the center).
8. Step 8 — Bake: Bake at 375°F (190°C) for 18–22 minutes. The edges of the filling should be set and glossy while centers remain soft and slightly jiggle — this yields the characteristic runny Manitoba filling. If you prefer slightly less runny, bake 1–2 minutes longer.
9. Step 9 — Cool and finish: Remove from oven and let tarts cool in the pan for at least 15–20 minutes to allow the filling to settle. Carefully transfer to a rack to cool further. Sprinkle a pinch of flaky sea salt on each tart if desired before serving.
10. Step 10 — Serve and store: Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days; rewarm briefly before serving to restore the gooey center.