Dessert: Canada – Canadian Prairies (Alberta) – Butter Tart

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 40 min

Cook 22 min

Additional 45 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the pastry:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (2.5 g) salt
- 2 tbsp (25 g) granulated sugar (optional, for a slightly sweet crust)
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 2–4 tbsp (30–60 ml) ice water

- For the filling:
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (120 ml) light corn syrup (or golden syrup)
- 2 tbsp (30 ml) pure maple syrup (preferably Canadian)
- 1/4 cup (57 g) unsalted butter, melted
- 2 large eggs, approx. 3 1/2 oz (100 g) (2 eggs)
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) fine sea salt
- 1/2 cup (60 g) chopped pecans or walnuts, or 1/2 cup (75 g) raisins, or a mix (see note)

- To finish:
- Softened butter for brushing tins (optional)
- Flaky finishing salt (optional)

Show original ingredient measurements

- For the pastry:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (2.5 g) salt
- 2 tbsp (25 g) granulated sugar (optional, for a slightly sweet crust)
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 2–4 tbsp (30–60 ml) ice water

- For the filling:
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (120 ml) light corn syrup (or golden syrup)
- 2 tbsp (30 ml) pure maple syrup (preferably Canadian)
- 1/4 cup (57 g) unsalted butter, melted
- 2 large eggs, approx. 100 g (2 eggs)
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) fine sea salt
- 1/2 cup (60 g) chopped pecans or walnuts, or 1/2 cup (75 g) raisins, or a mix (see note)

- To finish:
- Softened butter for brushing tins (optional)
- Flaky finishing salt (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Small individual tarts with a flaky pastry and a sweet, syrupy filling; Alberta versions often add local touches like a drizzle of maple syrup and prairie-grown nuts or raisins.

Regional Notes:
This Alberta (Canadian Prairies) variation highlights local ingredients: a touch of pure maple syrup folded into the classic buttery-sugar filling and the common addition of chopped pecans or raisins. The result is the familiar gooey center of a Butter Tart with a subtle prairie sweetness and nuttiness that distinguishes it from other regional versions.

1. Prepare pastry: In a large bowl, whisk together 1 1/4 cups (155 g) flour, 1/2 tsp (2.5 g) salt, and 2 tbsp (25 g) sugar if using. Cut in 1/2 cup (113 g) cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
2. Add ice water 1 tbsp (15 ml) at a time, tossing until dough just comes together when pressed (2–4 tbsp (30–60 ml) total). Do not overwork. Shape into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). Lightly grease a 12-cup (2.88 L) muffin or tart tin with softened butter or nonstick spray.
4. Roll and shape shells: On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thickness. Cut 12 rounds slightly larger than the tart cups (about 3 1/4–3 1/2 inch (8–9 cm)). Gently press rounds into the cups, trimming excess and patching if needed. Chill assembled shells 10–15 minutes while you make filling.
5. Make filling: In a medium bowl, whisk together 3/4 cup (150 g) packed light brown sugar, 1/2 cup (120 ml) light corn syrup, 2 tbsp (30 ml) maple syrup, 1/4 cup (57 g) melted unsalted butter, 2 large eggs (approx. 3 1/2 oz (100 g)), 1 tsp (5 ml) vanilla, and 1/8 tsp (0.5 g) salt until smooth and glossy.
6. Add mix-ins: Scatter about 1 tsp (5 ml) of chopped nuts or a few raisins into the bottom of each chilled pastry shell (use 1/2 cup (60 g) chopped nuts or 1/2 cup (75 g) raisins total, or a mix). Pour filling into shells, filling each about 3/4 full (filling will be syrupy).
7. Bake: Place tin on a baking sheet and bake at 375°F (190°C) for 15–22 minutes, rotating once about halfway through. Tarts are done when the edges of the filling are set and the centers are slightly jiggly but not liquid; tops should be lightly browned and bubbly.
8. Cool and finish: Remove from oven and let tarts cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a tiny pinch of flaky finishing salt on warm tarts for contrast.
9. Serve: Butter Tarts are best at room temperature; store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Rewarm briefly before serving if chilled.

Short Description:
Small individual tarts with a flaky pastry and a sweet, syrupy filling; Alberta versions often add local touches like a drizzle of maple syrup and prairie-grown nuts or raisins.

Regional Notes:
This Alberta (Canadian Prairies) variation highlights local ingredients: a touch of pure maple syrup folded into the classic buttery-sugar filling and the common addition of chopped pecans or raisins. The result is the familiar gooey center of a Butter Tart with a subtle prairie sweetness and nuttiness that distinguishes it from other regional versions.

1. Prepare pastry: In a large bowl, whisk together 1 1/4 cups (155 g) flour, 1/2 tsp (2.5 g) salt, and 2 tbsp (25 g) sugar if using. Cut in 1/2 cup (113 g) cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
2. Add ice water 1 tbsp (15 ml) at a time, tossing until dough just comes together when pressed (2–4 tbsp / 30–60 ml total). Do not overwork. Shape into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin or tart tin with softened butter or nonstick spray.
4. Roll and shape shells: On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thickness. Cut 12 rounds slightly larger than the tart cups (about 3 1/4–3 1/2 inch / 8–9 cm). Gently press rounds into the cups, trimming excess and patching if needed. Chill assembled shells 10–15 minutes while you make filling.
5. Make filling: In a medium bowl, whisk together 3/4 cup (150 g) packed light brown sugar, 1/2 cup (120 ml) light corn syrup, 2 tbsp (30 ml) maple syrup, 1/4 cup (57 g) melted unsalted butter, 2 large eggs (approx. 100 g), 1 tsp (5 ml) vanilla, and 1/8 tsp (0.5 g) salt until smooth and glossy.
6. Add mix-ins: Scatter about 1 tsp of chopped nuts or a few raisins into the bottom of each chilled pastry shell (use 1/2 cup / 60 g chopped nuts or 1/2 cup / 75 g raisins total, or a mix). Pour filling into shells, filling each about 3/4 full (filling will be syrupy).
7. Bake: Place tin on a baking sheet and bake at 375°F (190°C) for 15–22 minutes, rotating once about halfway through. Tarts are done when the edges of the filling are set and the centers are slightly jiggly but not liquid; tops should be lightly browned and bubbly.
8. Cool and finish: Remove from oven and let tarts cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a tiny pinch of flaky finishing salt on warm tarts for contrast.
9. Serve: Butter Tarts are best at room temperature; store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Rewarm briefly before serving if chilled.