Unbelievably buttery and flaky!
Jump to RecipeMy dear friend Meagan once arrived at my home with a tray of butter tarts, a quintessential Canadian dessert. I’d never had butter tarts before this moment—and one bite rapidly turned into eating five tarts in succession. The crust was unbelievably buttery and flaky, while the filling reminded me of pecan pie filling . Meagan’s partner, Peter, is Canadian, and has fond memories of butter tarts sold at gas stations dotted across the country.
The history of butter tarts is murky, but the first recorded recipe is from Mary Ethel MacLeod in thein Barrie, Ontario. Mary’s recipe is as straightforward as they come, calling for a filling with 1 cup sugar, ½ cup butter, 2 eggs, and 1 cup currants. Like most recipes, it’s believed that butter tarts drew on inspiration from a few different sources, including American pecan pie and French tarte au sucre.
Since the consensus seems to be choose-your-own-adventure when it comes to butter tarts, I took Meagan’s recipe and adapted it to my own taste. I swapped lard for an all-butter crust since I always have it on hand. I’ve added a bit more salt to balance the sweetness, and upped the amount of filling for a more robust tart.
A few tips to keep in mind if you’re making the butter tarts at home. I call for making the filling in a glass measuring cup so that you can easily pour it into the crusts. I’ve tried to do this straight from a bowl, and it gets messy. If you find you don’t have enough room to cut out all 12 circles when you roll out the dough, simply form the remaining dough into a disk and reroll it. While it’s not crucial, I opt for placing a rimmed baking sheet under the muffin tin to catch any rogue drips.
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