Description
Sweet, sticky, and perfectly buttery, these classic Canadian Butter Tarts feature a flaky crust and rich brown sugar filling. A nostalgic treat that’s simple, quick, and totally irresistible.
Ingredients
1 package of pie crust
1 cup (200 g) packed dark brown sugar
¼ cup (56 g) unsalted butter, melted
1 large egg, room temperature
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
Position oven rack in the bottom third of the oven and preheat to 375°F. Grease a 12-cup muffin tin.
On a lightly floured surface, roll out chilled pie dough to about ⅛ inch thick. If too firm, knead briefly to soften.
Cut dough into 4-inch circles and press into each muffin cup, ensuring edges reach the top. Reroll scraps as needed. Chill prepared pan in the freezer while making the filling.
In a bowl, whisk together the brown sugar, melted butter, egg, vinegar, vanilla, and salt until smooth.
Divide filling evenly between tart shells.
Bake for 14–15 minutes for a runny filling, or 18–20 minutes for a firmer filling, until tarts are golden and set.
Let cool briefly, loosen edges with a knife, and cool completely before removing. Serve at room temperature.
Notes
Store butter tarts in an airtight container in the refrigerator for up to 5 days.
Adjust baking time based on desired filling texture (runny or firm).
For added texture, mix in a few raisins or chopped pecans before baking (optional variation).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Canadian
