At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans—just the lovely gooey filling and a buttery crust. It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts; feel free to use either, none, or both. But do make these cute little tarts—they’re out-of-this-world delicious.
The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). You may need to make the recipe a few times—what a shame—and note the visual clues that will help you bake them to your liking. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. Those, in particular, are the ones you have to loosen with a butter knife.
If you can manage it, these tarts benefit from a brief rewarming before serving if they’ve been refrigerated. Arrange them on a baking sheet and place in a 300°F (150°C) oven for 5 or 6 minutes. That will crisp the shells and soften the filling.
Recipe notes
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With a gooey, just-set filling made with butter, brown sugar, maple syrup, and eggs, this Canadian dessert is hard not to love.
