The Recipe · No.767 · Butter Tarts

Butter Tarts, and Where to Source It

Pull them while the centers are still bubbling and loose; they set as they cool into that jammy, half-liquid middle. Bake them a few minutes too long and the filling turns to hard candy.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes12 tarts
CuisineCanadian
Cook it with
Air fryerSheet pan
Can you make Butter Tarts in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Pie pastry
Rolled thin and cut into rounds for the shells. An all-butter dough is best.
1 recipe
Source it →
Brown sugar
The deep, molasses-sweet base of the filling. An unrefined sugar has more depth.
1 cup
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Butter
Melted to enrich and loosen the filling. A good butter matters here.
1/4 cup
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Egg
Binds the syrup into a soft custard. A fresh pasture egg gives a golden set.
1
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Maple syrup
Real Grade A for the Canadian backbone; never pancake syrup.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Line the tinCut pastry rounds and fit them into a muffin tin.
  2. Mix the fillingWhisk brown sugar, melted butter, egg, and maple until the sugar dissolves.
  3. Fill halfwaySpoon the filling into each shell, filling only two-thirds full.
  4. Bake and setBake at 400F about 15 min until the pastry is gold and the filling bubbles. Cool before lifting out.
Part Three
The Toolkit

Muffin tin · Round cutter · Cooling rack

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