Canadian Butter Tarts
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The Tale of Canadian Butter Tarts
Story updated
Butter tarts are considered one of Canada's few genuinely native desserts, with recipes appearing in community cookbooks in Ontario as early as the 1900s, likely evolving from Scottish and English settler baking traditions combined with maple syrup and readily available pantry staples. The gooey-filling-versus-firm-filling debate remains a proud regional argument to this day.
Ingredients
Scale:· 12 servings
- 12 unbaked tart shells (store-bought or homemade pastry)
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1/2 cup raisins or chopped pecans (optional)
- Pinch of salt
Instructions
- 1Preheat the oven to 200C (400F) and arrange the tart shells on a baking sheet.
- 2In a bowl, whisk together brown sugar and melted butter until smooth.
- 3Whisk in the eggs, vanilla, vinegar, and a pinch of salt until well combined.
- 4If using, scatter a few raisins or pecans into the bottom of each tart shell.
- 5Carefully pour the filling into each shell, filling about three-quarters full.
- 6Bake for 15-18 minutes until the filling is puffed and just set but still slightly runny in the center for the classic gooey texture.
- 7Cool the tarts on a wire rack; the filling will sink and firm up slightly as they cool.
- 8Serve at room temperature.
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