Classic Canadian Butter Tarts | Grounded Kitchen Thanksgiving Dessert

A Grounded Kitchen Thanksgiving Recipe Few desserts are more distinctly Canadian than the butter tart. A tender pastry shell holds a rich, buttery filling that sits somewhere between caramel and custard — gooey in the centre, slightly crisp around the edges, and deeply satisfying without needing much embellishment. There is plenty of room for debate when it comes to butter tarts: raisins or no raisins, nuts or no nuts, runny or firm filling. This Grounded Kitchen version takes the middle road — a classic brown-sugar filling with a little maple syrup for depth, a handful of pecans for texture, and enough restraint to let the buttery pastry shine. They are small enough to serve after a substantial Thanksgiving dinner, but they are also exactly the sort of dessert people quietly reach for again later. Ingredients For the Pastry 1½ cups (195 g) all-purpose flour ½ teaspoon salt 1 tablespoon granulated sugar ½ cup (113 g) cold unsalted butter, cut into small cubes 3–5 tablespoons ice water For the Filling ½ cup (115 g) unsalted butter, melted and cooled slightly ¾ cup (150 g) packed light brown sugar ¼ cup (60 ml) pure maple syrup 2 large eggs 1 teaspoon pure vanilla extract ¼ teaspoon salt 1 tablespoon all-purpose flour ½ cup (55 g) chopped pecans ½ cup (75 g) raisins, optional Method 1. Make the Pastry In a large bowl, whisk together the flour, salt and sugar. Add the cold butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Add 3 tablespoons of ice water and gently bring the dough together. Add additional water a teaspoon at a time only if needed. The dough should hold together when pressed but should not feel wet or sticky. Shape into a disk, wrap and refrigerate for 30 minutes. 2. Prepare the Filling While the dough chills, melt the butter and allow it to cool slightly. In a medium bowl, whisk together the brown sugar, maple syrup, eggs, vanilla, salt and flour until smooth. Slowly whisk in the melted butter until evenly combined. Stir in the pecans and raisins if using. Set aside while you prepare the pastry shells. 3. Shape the Tart Shells Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin. Roll the chilled pastry out on a lightly floured surface to approximately &frac18;-inch thick. Cut twelve circles slightly larger than the muffin cups — a 4-inch round cutter works well. Gently press each pastry round into a muffin cup, allowing the pastry to come slightly up the sides. Don't stretch the dough as you fit it into the tin. Refrigerate the prepared tin for 10–15 minutes before filling. 4. Fill the Tarts Give the filling a gentle stir, then divide it evenly among the pastry shells. Fill each tart only about two-thirds full — the filling will bubble as it cooks, so leaving room at the top prevents overflow. 5. Bake Bake for 18–22 minutes, until the pastry is golden and the filling is puffed around the edges with a slight wobble in the centre. The filling should look set around the perimeter but remain soft in the middle. Do not worry if the tarts appear slightly loose when they first come out of the oven — the filling will continue to set as it cools. 6. Cool Let the butter tarts cool in the muffin tin for about 10 minutes. Run a thin knife gently around the edges if necessary, then transfer to a cooling rack. Allow them to cool completely before serving. Grounded Kitchen Secrets The pastry needs to stay cold. Cold butter gives the pastry its tender, flaky texture. If the dough becomes soft while you are working with it, return it to the refrigerator before continuing. Don't overfill the shells. Butter tart filling expands and bubbles as it bakes. Two-thirds full is enough. Look for the wobble. A butter tart should not be baked until the filling is completely firm. The centre should still move slightly when the pan is gently nudged. Maple syrup adds depth, not a maple candy flavour. A modest amount of pure maple syrup complements the brown sugar and butter without overwhelming the classic flavour. Let them cool before judging the texture. The filling becomes considerably thicker as it cools. A tart that looks too loose straight from the oven can become perfectly gooey at room temperature. Don't skip the chill. A short refrigeration before baking helps the pastry hold its shape and gives you cleaner, more defined tart shells. The Great Butter Tart Question There is no single answer to what makes the perfect butter tart. Some Canadians insist on raisins. Others wouldn't put one in a butter tart if their lives depended on it. Some prefer a loose, almost runny filling, while others want something more firmly set. This recipe gives you a balanced starting point: raisins optional, pecans recommended but optional, filling soft and gooey rather than runny, sweetness rich but restrained, and maple present but supporting the brown sugar rather than dominating it. Make-Ahead Notes Butter tarts are particularly well suited to Thanksgiving because they can be made ahead without sacrificing their character. Pastry dough can be refrigerated for up to 2 days or frozen for up to 1 month. The filling can be prepared up to 1 day ahead and refrigerated — stir well before using. Unbaked tart shells can be shaped and refrigerated for up to 1 day. Baked butter tarts store covered at room temperature for up to 2 days, or refrigerate for longer storage. Allow the tarts to come toward room temperature before serving for the best texture. Variations Raisin Butter Tarts Use the full ½ cup of raisins for a traditional fruit-filled version. Pecan Butter Tarts Omit the raisins and increase the pecans to ¾ cup. Plain Butter Tarts Leave out both the raisins and pecans for a smooth, classic filling. Maple Walnut Butter Tarts Replace the pecans with an equal amount of chopped walnuts. Cranberry Butter Tarts Replace the raisins with ½ cup dried cranberries for a Thanksgiving-inspired variation with a little tartness. Troubleshooting The Filling Boiled Over The shells were probably filled too high. Leave more room for expansion next time. The Filling Is Too Runny The tarts may simply need more cooling time. If they remain very loose once completely cooled, they were likely slightly underbaked. The Filling Is Too Firm The tarts were probably baked too long. Remove them while the centre still has a noticeable wobble. The Pastry Is Tough Overworking the dough or adding too much water can develop excess gluten. Handle the dough as little as possible. The Pastry Shrank Avoid stretching the dough when fitting it into the muffin tin, and give the shaped shells a short chill before filling and baking. Serving Suggestions Butter tarts are wonderful served at room temperature with coffee or tea. For Thanksgiving, arrange them on a platter alongside slices of pumpkin pie and apple crisp so guests can choose their favourite — or, more realistically, try one of each. A small spoonful of lightly whipped cream is optional, but these little tarts are rich enough to stand entirely on their own. The Grounded Kitchen Thanksgiving Table With these butter tarts, the Grounded Kitchen Thanksgiving Collection is complete. From the maple-herb turkey and pan gravy to the cranberry sauce, roasted vegetables, pumpkin pie and these distinctly Canadian butter tarts, the collection is designed around a Thanksgiving meal that feels generous without becoming overwhelming. The goal was never to make Thanksgiving more complicated. It was to make the familiar things really good, organize them so the work feels manageable, and leave enough room at the table for the people who matter. Happy Thanksgiving from The Grounded Kitchen.

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only