A nostalgic Canadian favorite with a flaky pastry shell and rich, gooey filling, Canadian raisin butter tarts are a beloved treat with timeless appeal. Whether you’re baking for holiday festivities, sharing with friends, or enjoying a quiet moment with a warm drink, these tarts bring a sense of comfort and tradition.

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Ingredient Breakdown

The foundation of the dough begins with finely milled soft wheat flour, lending a delicate crumb to the crust. Cold, cubed butter is essential for achieving those irresistible flaky layers, while just a splash of ice-cold water brings it all together without making the pastry tough. A touch of salt enhances the buttery flavor.

The filling is a luscious blend of brown sugar, eggs, and melted butter. The brown sugar imparts a deep caramel note, while the eggs create structure and the butter adds velvety richness. To round out the sweetness, white vinegar introduces a faint tang, and vanilla extract adds warmth and aroma. A dash of salt sharpens the flavors.

Optional ingredients like raisins and toasted pecans add complexity—chewy fruitiness and crunchy nuttiness—for those who like a little extra texture in each bite.

Step-by-Step Preparation Guide

Creating the pastry starts with cutting cold butter into the flour and salt until the mixture resembles coarse crumbs. The key here is temperature—keeping everything chilled prevents the butter from melting too soon. Once the cold water is added, the dough may seem fragmented, but gentle kneading will pull it together without overworking it.

After resting, the dough is rolled into a neat rectangle and cut into even rounds. Uniformity helps with consistent baking, while any leftover scraps can be gently pressed into the tart bases to avoid waste.

Each dough round is carefully fitted into a muffin tin, taking care not to stretch the pastry. This ensures the tart shells bake without shrinking or cracking. Thin areas at the base can be reinforced with leftover dough. Once fitted, the tin is chilled to help the dough retain its shape during baking.

The filling comes together in one bowl. Whisking the brown sugar, eggs, salt, vinegar, and vanilla forms a cohesive base. Melted butter is added at the end to prevent it from cooking the eggs prematurely and to create a smooth, glossy texture.

If you’re using raisins or pecans, now’s the time to prepare them. Raisins are soaked briefly to plump them up and patted dry to prevent excess moisture. Toasting the pecans brings out their natural oils and rich flavor. Both are layered into the tart shells before the filling is poured over.

The filling should reach only about two-thirds of the way up each shell, as it will puff and bubble in the oven. Bake the tarts in two stages: first at high heat to help the crust set and filling rise, then at a slightly lower temperature to finish cooking without over-browning.

After baking, let the tarts cool in the tin. This prevents them from falling apart and allows the filling to set into its signature gooey texture. If using a non-stick pan, removal is straightforward. Otherwise, running a thin knife around the edges after a few minutes helps release the tarts cleanly.

Recipe Tips

Keep butter and water cold for flakier pastry

Avoid overworking the dough to prevent toughness

Use a muffin tin with non-stick coating or line with parchment rounds

Toast pecans ahead for deeper flavor

Fill each tart shell only 2/3 full to allow room for bubbling

What to Serve With This Recipe

These butter tarts are delightful on their own, but pairing them with a scoop of creamy vanilla ice cream turns them into a decadent dessert. Whipped cream with a sprinkle of nutmeg or cinnamon adds a cozy, aromatic touch. For drinks, a strong cup of coffee or a mug of Earl Grey tea complements the sweet richness. Dessert wines like icewine or tawny port also make excellent companions.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, the dough can be wrapped and refrigerated for up to three days before rolling and baking.

What can I use instead of raisins or pecans?
Try chopped dates, dried cranberries, or even chocolate chips for a creative twist.

How do I prevent the filling from overflowing?
Avoid overfilling the shells; leave at least 1/4 inch of space at the top to accommodate bubbling.

Can these be frozen after baking?
Yes, store in an airtight container and freeze for up to one month. Thaw at room temperature or warm slightly before serving.

Should the filling be runny or firm when cooled?
A classic butter tart filling should be gooey but set, with a slight wobble in the center when cooled completely.

Creative Variations

For a truly Canadian twist, drizzle maple syrup into the filling or substitute it for part of the brown sugar. Dried cranberries, chopped dried apricots, or chopped dates bring new dimensions of sweetness and chew. Add a little orange zest or a splash of bourbon to the filling for extra aroma. For a more polished presentation, consider using individual mini tart pans for a bakery-style finish.

Golden, sticky, and irresistibly rich, Canadian butter tarts are a comforting classic that bridges simplicity and decadence. Whether you go traditional with raisins or experiment with bold new fillings, these gooey-centered gems never fail to impress.

Ingredients

Dough

1/4–1/3 cup cold water (60–80 grams)
1/4 teaspoon salt (1–2 grams)
1/2 cup unsalted butter, cold and cubed (113 grams / 8 tablespoons)
190 grams fresh milled Pima Club wheat berries or soft white wheat whole grain flour (1 1/2 cups)

Filling

1/2 teaspoon salt (3 grams)
2 eggs
1 teaspoon white vinegar (5 grams)
1 teaspoon vanilla extract (5 grams)
1/4 cup unsalted butter, melted (57 grams / 4 tablespoons)
220 grams light brown sugar, heaping and packed (about 1 cup)
Optional: 1/4 cup raisins, soaked and patted dry
Optional: 1/2 cup pecans, toasted

Instructions

In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and cut it into the flour using your hands or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually drizzle in the cold water, stirring with a spatula until the dough begins to clump. It may look loose—use your hands to gently gather it into a ball without overworking it.

Transfer the dough to a floured work surface and roll it into a 12×16-inch rectangle. Using a 4-inch cutter, such as an English muffin ring, cut out 12 circles. Collect and reuse any scraps by pressing them gently into the bases of the tart shells.

Lightly press each dough round into a standard muffin tin, forming it to fit the cups without stretching. Patch any thin spots at the base with dough scraps. Once all cups are filled, refrigerate the tin for at least 15 minutes. Meanwhile, preheat the oven to 425°F (220°C).

Toast the pecans in a dry skillet until fragrant, and if using raisins, soak them briefly in hot water, then drain and pat dry.

In a mixing jug or bowl with a spout, whisk together the brown sugar, salt, eggs, vinegar, and vanilla until well blended. Stir in the melted butter last to help bind the mixture. If using raisins and/or pecans, scatter them evenly into the bottoms of the chilled tart shells.

Carefully pour the filling over the fruit and nuts, filling each crust to about 1/2 to 3/4 inch from the top. The filling will rise and bubble as it bakes.

Bake the tarts in the preheated oven for 10 minutes at 425°F, then reduce the heat to 400°F (205°C) and bake for an additional 8 minutes. The tops should appear golden and slightly puffed.

Remove the pan from the oven and allow the tarts to cool in the muffin tin. If you’re not using a non-stick pan, run a thin knife around each tart after a few minutes to prevent sticking, then let them cool completely in the tin before serving.