Butter Tart
Butter Tart is a Canadian classic for good reason — shortening does most of the work, and the method is rewarding enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 10m
- Total 1h 10m
- Level Easy
Ingredients
- 1 cup Shortening
- 1 large Teaspoon butter or margarine
- ¾ cup Boiling Water
- 3 0.5 cups pastry flour or 3 cups all-purpose flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 2 Eggs
- 1 0.5 cups brown sugar
- ½ cup Corn syrup
- 3 tbsp Butter, melted
- 1 cup Currants or raisins
- ½ cup Walnuts
- 2 tsp Vinegar
- 1 pinch Salt
- ½ tsp Vanilla Extract
Method
- Beat the shortening, butter, and hot water together until creamy.
- While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
- Separate the dough into two equal portions and chill 20 to 40 minutes.
- Divide the dough into two dozen equal balls. Roll each ball into a flat disc.
- Preheat oven to 350°F (175˚C).
- Beat the eggs well. Add sugar, syrup, and melted butter and beat again.
- Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.
- Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.
- Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.
- Fill the shells ?
- Bake until the pastry is light brown (about 20 minutes).
- Remove from the oven and let cool.
Tips for the best Butter Tart
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the Canadian base takes well to it.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Butter Tart ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for shortening?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Butter Tart recipe hard to make?
It is rated hard: 15 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
How long does Butter Tart take to make?
About 1 hour 10 minutes in total — roughly under an hour of preparation and 1 hour 10 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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