Easy Classic Butter Tarts are a traditional and national Canadian beloved dessert; and for all the best reasons! This butter tart recipe is made using individual sized flaky pie crusts filled with a buttery, sweet, caramelized filling. It’s not only simple, but delicious and tasty as well! Serve as a dessert or mid-day sweet snack.
For more sweet treats, try my Easy White Chocolate Brownies with Chocolate Chips, my Soft Cinnamon Rolls (Easy Recipe), or my Easy Peach Crisp!
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What is a Butter Tart?
A butter tart is a classic Canadian, small 2-bite sized pastry tart filled with a delicious semi-solid sugary, tasty syrup filling made using butter, brown sugar, and eggs!
How to Make Easy Classic Butter Tarts
If using pre-made tart shells, this is one of the fastest dessert recipes you can make!
- Prepare Filling – melt butter and let cool slightly. Then add brown sugar, golden corn syrup, egg, salt, vanilla and lemon juice; stir until well combined. If choosing to use add-ins, stir them in here.
- Fill Tart Shells – Pour the filling into the tart shells and bake for 16-17 minutes at 375°F or until the tart shells start to turn golden brown, and sugar caramelize.
- Let cool before serving and enjoy!
How to Store Butter Tarts
- Butter tarts should be stored in an airtight container and refrigerated for up to five days. If stored at room temperature, they will keep for up to 2 days. If storing in the fridge, you can indulge while cold or bring them to room temperature before serving.
- You can freeze butter tarts for up to 2 months. To do so, be sure to freeze in an airtight freezer container. When ready to eat, bring to room temp on the counter, then heat in oven at 350F for 5-10 minutes to re-crisp the pastry.
Grab the Grocery List (Screenshot The Recipe Ingredients Below)!
- Pie Pastry Recipe or 12 Pre-Made Tart Shells – I used Tenderflake Tart Shells
- Unsalted Butter
- Brown Sugar
- Golden Corn Syrup
- Pure Vanilla Extract
- Lemon Juice
- Chopped Pecans – optional
- Dried Fruit – optional
- Chocolate – optional
Easy Classic Butter Tart Tips & Notes
- If your preference is a more solid tart filling add an extra egg to thicken the filling.
- Fill tart pastry shells until three-fourths (3/4) full, if you fill to the brim it will overflow.
- The filling will expand and bubble in the oven, when cool it will settle and firm.
- The lemon juice offsets the sweetness without making the pastry taste sour!
More Must-Try Desserts & Treats
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Easy Classic Butter Tarts
- 12 Pre-Made Tart Shells
- 1/3 cup Unsalted Butter melted
- 1 cup Brown Sugar
- 1/3 cup Golden Corn Syrup
- 1 Egg room temperature, whisked
- 1/4 tsp Salt
- 1 tsp Pure Vanilla Extract
- 1 tsp Lemon Juice
- Chopped Pecans
- Dried Fruit
- Prepare tart shells according to product packaging.
- Melt butter and let cool slightly. Then add brown sugar, golden corn syrup, egg, salt, vanilla and lemon juice; stir until well combined. If choosing to use add-ins, stir them in here.
- Pour the filling (about 3/4 full) into prepared tart shells and bake for 16-17 minutes at 375°F or until the tart shells start to turn golden brown, and sugar caramelize. Let cool before serving and enjoy!