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Canadian Butter Tarts

Canadian Butter Tarts

I know what you’re thinking. “Miri, it’s the day before Thanksgiving, an American holiday. Why on earth are you posting a recipe for a Canadian dish?” Because these butter tarts are dang delicious – that’s why!


Actually, a former colleague-turned-friend of mine who happens to be Canadian recently asked on Facebook if anyone had a recipe for butter tarts, because she wanted to bring some Canadian treats to her American Thanksgiving celebration. I did, and was only sad that I wasn’t able to share the recipe with her from my own blog.




I think sharing food and recipes from different cultures is more than appropriate at the Thanksgiving table. No matter how you feel about British colonialism, the pilgrims were true religious refugees. And while they had less than stellar opinions of the native population at first, their desire was not to conquer, and ultimately both cultures learned a lot from each other and lived peaceably for over 50 years.


So if you are looking for something different to bring to the Thanksgiving table, remember our neighbors to the north! These little tarts are to die for. 🙂




Recipe adapted from Warm Vanilla Sugar.


Canadian Butter Tarts

Canadian Butter Tarts


  1. Tart Crust:
  2. • 2 cups flour
    • 1/4 tsp salt
    • 1/4 tsp baking powder
    • 6oz cold cream cheese
    • 1 cup cold unsalted butter
    • 2 tbsp ice water
  3. Filling:
  4. • ½ cup brown sugar
    • ½ cup corn syrup
    • ¼ cup unsalted butter
    • 1 egg
    • 1 tsp vanilla
    • ¼ tsp salt
    • *1/4 cup raisons or pecans if desired


  1. Preheat oven to 350 F. Butter a 12-cup muffin pan.
  2. Place the flour, salt, and baking powder in a medium bowl. Grate in the butter and cut the cream cheese into chunks before adding to the mixture.
  3. Mix together until the mixture resembles fine crumbs. Stir in enough water to form a firm dough.
  4. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. Roll out the dough on a lightly floured surface to 1/2cm thick. Use a circular cookie cutter or biscuit cutter to cut out 12 dough rounds.
  6. Press the dough rounds into the prepared cups.
  7. Filling:
  8. With a mixer on high speed, beat the egg until frothy.
  9. Beat in the rest of the filling ingredients.
  10. Fill the the cups with the filling until almost full.
  11. Bake until piecrust is browned.


  1. Jen Enoch says

    OK, I’m gonna have to start a new section in my cook book for you. These are now added to my new list titled “Miri’s recipes”. I’ll check back once I made these and let you know how they tuned out.

    • mirinadler says

      Wow – what an honor! Please let me know what you think.

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