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Nine rustic Canadian butter tarts with flaky golden pastry, glossy brown-sugar filling and visible raisins on a wooden board

Photo: Rob Campbell / Wikimedia Commons · CC BY 2.0

Baking

Classic Canadian Butter Tarts with Raisins

Flaky hand-cut pastry cups hold a glossy brown-sugar filling that bakes with caramelized tops, soft centers and plump raisins.

Developed for DishGal · Updated 2026-09-20

Baking
Prep35 min
Cook25 min
Total120 min
Cost$0.95

Directions

  1. Cut the pastry

    Whisk the flour, granulated sugar and 1/2 teaspoon salt in a bowl. Cut in the cold butter with a pastry blender until pea-size pieces remain. Drizzle in 5 tablespoons ice water and toss; add more water 1 tablespoon at a time just until the dough holds when squeezed. Press into a disk, wrap and refrigerate for 45 minutes.

  2. Plump the raisins

    Cover the raisins with the boiling water and let them stand for 10 minutes. Drain thoroughly, spread on a clean towel and blot dry. Excess water can thin the filling and make the pastry bottoms soggy.

  3. Line the muffin pan

    Heat the oven to 400°F with a rack in the lower third. Roll the dough on a lightly floured surface to 1/8 inch thick. Cut twelve 4-inch rounds, rerolling scraps once. Ease each round into an ungreased standard metal muffin cup without stretching it. Chill the lined pan for 15 minutes.

  4. Mix the filling gently

    Whisk melted butter, brown sugar, maple syrup, eggs, vanilla, vinegar and remaining 1/4 teaspoon salt only until smooth; avoid beating in excess air. Divide the dry raisins among the shells, then add about 3 tablespoons filling to each, stopping 1/4 inch below the pastry rim.

  5. Bake until deeply set at the edge

    Set the muffin pan on a rimmed sheet pan and bake for 18 to 24 minutes, rotating once, until the pastry is golden, the filling is puffed at the edges and the centers still wobble slightly. An instant-read thermometer in a center should register at least 175°F; the filling will continue setting as it cools.

  6. Cool before unmolding

    Cool in the pan for 10 minutes. Run a thin offset spatula around any caramelized edges and lift the tarts to a rack before the sugar hardens against the pan. Cool at least 45 minutes for soft but sliceable centers like the photographed tarts.

Why this works

Why it worksVisible cold-butter pieces steam in the oven, creating a flaky shell sturdy enough to hold the fluid brown-sugar filling.
Why it worksMaple syrup prevents graininess and adds flavor while a small amount of vinegar balances sweetness without making the filling sour.
Why it worksSoaked, thoroughly dried raisins stay plump without releasing enough water to dilute the custard or soften the pastry.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Bowl of vegetables resting on a digital kitchen scale Compare on AmazonDigital kitchen scalePrecise pastry and filling weights keep twelve shells flaky and prevent the fluid brown-sugar custard from overflowing.See current options → Mixing bowl and ingredients on a kitchen counter Compare on AmazonRoomy mixing bowlA broad bowl gives the cold pastry mixture space for cutting in butter and later holds the gently whisked maple filling.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsSecure hand protection matters when moving a hot metal muffin pan on its supporting sheet pan at 400°F.See current options →

Swaps & notes

Easy swaps

  • Replace the raisins with 3/4 cup toasted chopped walnuts or pecans for a nut version; do not combine the full amounts or the cups can overflow.
  • Light brown sugar can replace dark brown sugar, producing a milder caramel flavor and slightly lighter filling.
  • For alcohol-free flavor variation, add 1/2 teaspoon maple extract. Do not replace maple syrup with straight granulated sugar, which changes both moisture and texture.

Cook notes

  • Place the muffin pan on a sheet pan before baking because a small amount of bubbling filling can caramelize over the edge.
  • Removing the tarts after 10 minutes is important: sooner can tear the hot pastry, while fully cooled sugar may glue the shells to the pan.
  • The licensed photograph shows rustic, hand-formed shells with glossy soft-set filling and visible raisins; perfectly smooth commercial tart shells are not the target.

Storage

Cool completely, then keep the tarts airtight at room temperature for 1 day or refrigerate for up to 5 days. Bring to room temperature or warm on a sheet pan at 300°F for 6 to 8 minutes; microwaving can make the pastry soft. Freeze in a single layer, then bag, for up to 2 months and thaw uncovered at room temperature.

Questions

Should butter tart filling be runny or firm?

This version is soft and gooey when fully cooled but should not pour out. For a firmer set, bake 2 to 3 minutes longer, until the center barely moves; for a softer set, remove the pan when the center still has a distinct wobble but is at least 175°F.

Why did my butter tarts overflow?

The shells were probably overfilled or the filling was whisked until foamy. Stop 1/4 inch below the rim, divide the mixture evenly and stir only until smooth. A metal muffin pan also transfers heat faster and controls the rise better than silicone.

Can I use store-bought pastry?

Yes. Use enough refrigerated pie dough for two 9-inch crusts, roll it to about 1/8 inch and cut twelve 4-inch rounds. Keep the lined pan cold before filling and follow the same baking cues.

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Classic Canadian Butter Tarts with Raisins
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1. Cut the pastryWhisk the flour, granulated sugar and 1/2 teaspoon salt in a bowl. Cut in the cold butter with a pastry blender until pea-size pieces remain. Drizzle in 5 tablespoons ice water and toss; add more water 1 tablespoon at a time just until the dough holds when squeezed. Press into a disk, wrap and refrigerate for 45 minutes.
2. Plump the raisinsCover the raisins with the boiling water and let them stand for 10 minutes. Drain thoroughly, spread on a clean towel and blot dry. Excess water can thin the filling and make the pastry bottoms soggy.
3. Line the muffin panHeat the oven to 400°F with a rack in the lower third. Roll the dough on a lightly floured surface to 1/8 inch thick. Cut twelve 4-inch rounds, rerolling scraps once. Ease each round into an ungreased standard metal muffin cup without stretching it. Chill the lined pan for 15 minutes.
4. Mix the filling gentlyWhisk melted butter, brown sugar, maple syrup, eggs, vanilla, vinegar and remaining 1/4 teaspoon salt only until smooth; avoid beating in excess air. Divide the dry raisins among the shells, then add about 3 tablespoons filling to each, stopping 1/4 inch below the pastry rim.
5. Bake until deeply set at the edgeSet the muffin pan on a rimmed sheet pan and bake for 18 to 24 minutes, rotating once, until the pastry is golden, the filling is puffed at the edges and the centers still wobble slightly. An instant-read thermometer in a center should register at least 175°F; the filling will continue setting as it cools.
6. Cool before unmoldingCool in the pan for 10 minutes. Run a thin offset spatula around any caramelized edges and lift the tarts to a rack before the sugar hardens against the pan. Cool at least 45 minutes for soft but sliceable centers like the photographed tarts.