The First Bite That Stole My Heart
The smell of warm maple syrup and butter hit me as I walked into the bakery. A buttery tart sat on the counter, its caramel filling glistening. I took one bite—crunchy crust, gooey center, sweet and salty bliss. Ever wondered how you could turn Classic Canadian Butter Tarts with Caramel Filling into something unforgettable? That moment made me crave them forever. Now, I make them at home to share that joy.My Butter Tart Disaster (And Why It Mattered)
My first try was messy. The dough stuck to everything—my hands, the counter, even the cat’s paw. The filling spilled over, making smoky oven surprises. But the tarts still tasted amazing. Home cooking isn’t about perfection. It’s about laughter, sticky fingers, and love in every bite. Share your first baking fail below—did it turn out okay?Why These Tarts Taste Like Magic
– The crust stays crisp, but the filling melts like caramel candy. – Maple syrup adds deep sweetness, while salt keeps it balanced. Which flavor combo surprises you most? Is it the butter-brown sugar duo or the vanilla-maple twist? Try both and tell me your pick.A Slice of Canadian History
These tarts started in rural Ontario over 100 years ago. Farmers used simple ingredients—butter, sugar, syrup—to make treats. *Did you know some recipes add raisins or nuts?* Today, they’re a national treasure. Vote: Raisins—yes or no? I skip them, but traditions vary.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Flour | 2-1/2 cups | |
| Sugar | 1 tablespoon | |
| Fine sea salt | 1 teaspoon | |
| Unsalted butter | 1 cup | cold |
| Cold water | 3/4 cup | |
| Unsalted butter | ¼ cup | at room temperature |
| Brown sugar | 1/2 cup | packed |
| Eggs | 2 | at room temperature |
| Maple syrup | 1 cup | |
| Fine sea salt | 1/4 teaspoon | |
| Vanilla extract | 1 teaspoon |
How to Make Classic Canadian Butter Tarts
Step 1 Mix flour, sugar, and salt in a food processor. Add cold butter chunks and pulse until crumbly. Pour in cold water and pulse until dough forms. Wrap dough in plastic and chill for 1 hour.
Step 2 Roll dough thin on a floured surface. Cut 15 circles with a 4-inch cutter. Press dough into greased muffin pans. Chill crusts while making the filling.
Step 3 Cream butter and brown sugar until smooth. Beat in eggs one at a time. Stir in maple syrup, salt, and vanilla. Whisk filling if it sits too long.
Step 4 Pour filling into crusts using a measuring cup. Bake at 350°F for 25 minutes. Cool tarts for 5 minutes before removing. (*Hard-learned tip: Overfilling causes spills—leave a little space!*) What’s your go-to baking hack? Share below!
Cook Time: 25 minutes Total Time: 40 minutes Yield: 15 tarts Category: Dessert, Baking
3 Fun Twists on Butter Tarts
Bacon & Bourbon Add crispy bacon bits and a splash of bourbon to the filling. Sweet meets smoky for a grown-up treat.
Apple Spice Fold in diced apples and cinnamon. Perfect for fall, with a cozy flavor boost.
Chocolate Chip Stir in dark chocolate chips before baking. A simple upgrade for chocolate lovers. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve warm with vanilla ice cream or whipped cream. For a crunch, sprinkle toasted pecans on top. Pair with hot coffee or spiced chai for a cozy treat. For a festive touch, try a glass of dessert wine. Which would you choose tonight? Tell us below!
Storing and Serving Tips
These butter tarts stay fresh in the fridge for 3 days. Cover them loosely with foil. Want to freeze them? Wrap each tart in plastic, then pop them in a freezer bag for up to 2 months. Thaw overnight in the fridge. Reheat in a 300°F oven for 5 minutes. *Fun fact: My neighbor swears they taste better day two!* Double the batch—they disappear fast at potlucks. Why this matters: Room temp filling soaks into the crust, making it extra rich. Ever tried warming yours with ice cream?Troubleshooting Your Tarts
Sticky dough? Chill it longer—cold butter makes flaky crusts. Filling too runny? Whisk it well before pouring. Crusts browning too fast? Tent with foil halfway through baking. Why this matters: Overmixing the dough makes it tough. Share your worst tart fail in the comments—I’ve had plenty! My first batch leaked everywhere. Now I grease every muffin cup twice.Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap the flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum.
Q: How far ahead can I prep?
A: Make dough 2 days early. Filling keeps 1 day—whisk before using.
Q: No maple syrup—what’s a good swap?
A: Golden syrup or corn syrup works. Taste will be sweeter, less deep.
Q: Can I halve the recipe?
A: Yes! Use 1 egg + 1 yolk. Bake in a 6-cup muffin pan.
Q: Why is my filling bubbly?
A: Overmixed eggs. Gently fold—small bubbles are normal. Vote: Crunchy or gooey center?
Bake with Love
These tarts taste like my grandma’s kitchen—sweet, messy, full of joy. Tag@SpoonSway on Pinterest with your creations. Did yours turn out perfect or pleasantly lopsided? Happy cooking! —Sarah Cooper.
Classic Canadian Butter Tarts with Caramel Filling
Description
Experience the rich and sweet flavors of classic Canadian butter tarts with a caramel filling.
Ingredients
Instructions
- Using a food processor, pulse the 2-1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon fine sea salt. Add the 1 cup unsalted butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the 3/4 cup cold water and pulse until the dough starts coming together.
- Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.
- Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.
- Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
- Preheat the oven to 350°F.
- Cream the softened ¼ cup unsalted butter and packed 1/2 cup brown sugar together. Add the 2 eggs one at the time. Mix in the 1 cup maple syrup, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you’ll need to whisk before pouring into muffin tins.
- Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.
- Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.
Notes
- For best results, ensure all ingredients are at room temperature unless specified otherwise.
Butter Tarts, Caramel, Canadian Dessert