If there’s one recipe people always ask me for, it’s my butter tarts. These sweet, gooey little pastries are a classic Canadian dessert, and they never fail to impress. This weekend, I’m making a batch to take to my granddaughter, who’s in university in the States, and I thought it was the perfect time to share the recipe with you!

Whether you’re an experienced baker or just looking for a fun homemade dessert recipe, these butter tarts are approachable, delicious, and perfect for sharing with family and friends.

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Ingredients

For the Pastry

• 5 ½ cups all-purpose flour
  
• 1 tablespoon sugar
  
• 1 teaspoon salt
  
• 1 tablespoon baking powder
  
• 1 lb Tenderflake lard (or your preferred pastry fat)
  
• ¼ cup vinegar
  
• 1 egg, beaten
  
• Water to make 2 cups (approximately 1–1¼ cups used, see instructions)
  

For the Filling

• 1 cup (½ lb) butter, melted
  
• 2 cups brown sugar
  
• 1 cup corn syrup
  
• 1 cup maple syrup (or mix half corn syrup, half maple syrup)
  
• 4 fresh eggs
  
• 1 tablespoon lemon juice, max
  
• 2 teaspoons vanilla extract (homemade or store-bought)
  
• Pinch of salt
  

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Instructions

Make the Pastry

1. In a large bowl, whisk together flour, sugar, salt, and baking powder.
   
2. Cut in the lard with a pastry cutter until the mixture resembles pea-sized crumbs.
   
3. Mix vinegar, egg, and water together, then gradually add to the flour mixture until a soft dough forms. Use slightly more or less liquid as needed; the dough should be on the wet side to make rolling easier.
   
4. Roll out the dough to about 1/8-inch thick. Use a 4½-inch round cutter to cut out pastry rounds. Place each round into a muffin tin to form tart shells. This recipe yields about 4 dozen tarts. Freeze any leftover pastry for future use.
   

Prepare the Filling

1. In a bowl, whisk together melted butter and brown sugar until smooth.
   
2. Add corn syrup and maple syrup and mix thoroughly.
   
3. Beat the eggs lightly, then add to the butter-sugar mixture. Stir until fully incorporated.
   
4. Add lemon juice, vanilla, and a pinch of salt. Mix well.
   

Assemble & Bake

1. Pour the filling into each prepared tart shell, filling them nearly to the top.
   
2. Bake in a 350°F (175°C) oven for about 25 minutes, checking after 22 minutes. Rotate the pans halfway through if needed to ensure even baking.
   
3. Let tarts cool at least 10–15 minutes before serving to allow the filling to set slightly.
   

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Tips & Notes

• You can experiment with the filling ratios – all maple syrup, all corn syrup, or a mix both work beautifully.
  
• This pastry freezes well – perfect for making ahead of time.
  
• For a homemade touch, try making your own vanilla extract by steeping vanilla beans in vodka for several months.
  

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These butter tarts are flaky, sweet, and just a little sticky — the perfect treat for holiday gatherings, cozy afternoons, or anytime you want a taste of Canada. Whether you’re a longtime fan of Canadian desserts or trying them for the first time, this recipe is a must-try.