classic-butter-tart-recipe
Classic Butter Tart Recipe
My foolproof butter tart recipe makes 36 golden, gooey tarts in under an hour. Perfect for holidays or anytime.
The Tart Everyone Asks Me to Bring
I’ve been making these butter tarts for every gathering, bake sale, and holiday cookie exchange for over a decade—and folks still line up asking me to bring them. There’s something magical about that golden pastry casing a filling that’s warm, gooey, and somehow perfectly balanced between sweet and rich. This is my exact recipe, the one that’s earned me a reputation in our family for these little bites of heaven.
My Best Advice
- Keep your butter ice-cold when making the pastry. Cold butter creates those gorgeous, flaky layers. If your kitchen is warm, chill the bowl and utensils too.
- Don’t skip the vinegar—it’s the secret ingredient that gives the filling its signature tang and prevents it from tasting one-dimensional sweet.
- The filling should look barely set in the center when you pull them from the oven. They’re gooey tarts, not custard tarts, so that slight jiggle is exactly right.
- Cool them in the pan for a few minutes before removing to prevent the pastry from cracking. Patience here saves tears later.
Variations
- Maple Butter Tarts: Swap half the brown sugar for pure maple syrup and add 1/2 teaspoon of maple extract for a cozy autumn twist.
- Raisin-Walnut Tarts: Stir 3/4 cup of plump raisins into the filling along with the walnuts for extra texture and natural sweetness.
- Salted Caramel Butter Tarts: Drizzle a small amount of salted caramel into each shell before pouring the filling, then sprinkle fleur de sel on top before baking.
If you love these, you’ll want to master my classic pie crust recipe for all your other holiday baking.
Ingredients
For the Shells
For the Filling
Instructions
- 1
Make the Pastry
In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse breadcrumbs. Sprinkle in ice water 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 2
Prepare the Tins
Preheat oven to 375°F (190°C). Roll out pastry to 1/8-inch thickness and cut circles slightly larger than your muffin cups. Press gently into 36 mini muffin tins, leaving a small rim above each cup.
- 3
Mix the Filling
In a bowl, whisk together brown sugar, melted butter, eggs, vinegar, vanilla, and salt until smooth. Stir in nuts if using.
- 4
Fill the Tarts
Divide filling evenly among pastry shells, filling each about two-thirds full. Don't overfill or they'll bubble over.
- 5
Bake
Bake for 10-12 minutes until pastry is golden and filling is set but still slightly jiggly in the centers. The tops should look just barely set.
- 6
Cool
Let tarts cool in the pan for 5 minutes, then transfer to a wire rack. They'll firm up as they cool.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 195 calories |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 23g |
| Sugar | 15g |
| Protein | 2g |
| Sodium | 145mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make the pastry ahead of time?
Absolutely! Prepare the dough up to 2 days in advance and keep it wrapped in the fridge. You can also freeze it for up to 3 months. Just let it thaw slightly before rolling.
Why is my filling runny after baking?
Butter tarts should have a slightly gooey center—that's the charm! But if yours is too runny, your oven temperature might be off. Use an oven thermometer to check accuracy. Also, don't overbake; they continue to set as they cool.
Can I use regular muffin tins instead of mini?
Yes! This recipe will make about 12 regular-sized tarts instead of 36 mini ones. Simply adjust the baking time to 14-16 minutes and watch for the same visual cues—golden pastry and just-set filling.
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