Butter Tarts

Butter TartsPhotos do not do these little tarts justice.  Butter Tarts are a Canadian dessert and they are fab to say the least!

I’ve used a basic pastry recipe instead of the more complex traditional recipe and the rest is just measuring and whisking. Couldn’t be easier for keeping kids amused!

Butter Tarts

Makes 12

You will need…

For the pastry

  • Plain flour (4oz/115g/1 cup)
  • Butter (2oz/55g/1/2 stick)
  • Water (15ml/1/16 cup)

For the filling

  • Brown Sugar (1.5oz/40g/1/5 cup)
  • Maple syrup/liquid honey/corn syrup or a mixture (4 tbsp/1/4 cup)
  • ½ whisked egg
  • Vanilla Extract (½ tsp)
  • White Vinegar (½ tsp)
  • Softened butter (½ oz/15g/1/4 stick)


  • Bun tin (smaller than a cupcake or muffin tin)
  • 8cm/3 inch round cutter


How to make them…

See steps in photos

  1. Preheat oven to gas mark 6/200°C/400°F
  2. Measure flour and butter into a food processor and combine well until the mixture resembles fine breadcrumbs.
  3. Pour the water evenly over the flour and butter mixture and ‘pulse’ the food processor until thoroughly combined. The dough should form a ball. If it doesn’t add more water one teaspoon at a time.
  4. Roll the dough out on a floured work surface until it’s about 3mm thick.
  5. Cut out circles using an 8cm/3 inch round cutter or a similar sized glass.
  6. Place the pastry discs in a non-stick bun tin. These are smaller than cupcake or muffin tins.
  7. Fork each pastry disc four times with a fork and place in the middle of the oven for 10 minutes until starting to golden.
  8. Whisk all the filling ingredients together.
  9. Spoon the filling into the pre-baked pastry cups and put back in the middle of the oven for 10 minutes or until the mixture is bubbling.
  10. Remove from the oven and after a minute or so transfer the tarts to a cooling rack to set. Be careful as the mixture will still be liquid and very hot.



  • Make the process really easy by using pre-baked pastry cups. All you need to do is make and add the filling.
  • The pastry dough should absolutely not be wet or sticky. Try not to overwork the pastry as it will spoil and try to keep the pastry as cool as possible before cooking, so minimal handling.
  • If you are not using a food processor to make the pastry remember you need to keep it as cool as possible so do not use your hands whenever possible. Use knives to cut the butter into the flour.
  • This recipe is based on using a 8cm/3inch pastry cutter so the tarts are small. If you have larger cutters/want bigger tarts or want to use a cupcake/muffin tin instead just double up the pastry/filling ingredients.
  • When you whisk the filling mixture together, lumps of butter will remain. Try to get them as small as possible before putting in the oven.
  • Once set, the top of the tart will be hard but inside the mixture will be gooey and runny.
  • We used half maple syrup and half honey in our recipe – mainly because we ran out of maple syrup – but they tasted awesome!

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