Pecan Buttertart Recipe
If you've been searching for the ultimate buttertart recipe, this one brings all the Canadian nostalgia with a touch of elegance. These pecan raisin buttertarts have a perfectly flaky pastry shell, a gooey maple-infused filling, and just the right balance of sweetness. Whether you grew up with buttertarts at family gatherings or are making them for the first time, this recipe will quickly become a favorite.
Why I love this
- Flaky, buttery pastry that melts in your mouth.
- Gooey filling with maple syrup for that authentic Canadian flavor 🍁
- Crunchy pecans and sweet raisins add texture and balance.
Ingredient Overview
Here's how these simple ingredients come together so beautifully in this buttertart recipe:
- All-Purpose Flour
- Butter - Cold and grated for maximum flakiness in the crust. Use unsalted butter here!
- Sugar & Salt
- Egg, Water & Vinegar - Bind the dough and keep it tender.
- Brown Sugar
- Maple Syrup - A Canadian classic that sweetens and enriches the filling.
- Eggs
- Lemon Juice - Adds brightness to cut through the sweetness.
- Vanilla Extract - Enhances the warm, rich flavors.
- Pecans & Raisins - Traditional add-ins that create texture and contrast. Use only pecans if you're not into raisins!
Step-by-Step Instructions
Step 1: Make the Pastry
Mix flour, grated cold butter, sugar, and salt until the butter is coated. Add egg, water, and vinegar, then gently bring the dough together. Roll between parchment sheets and chill for 20 minutes. Cut rounds slightly larger than your muffin tin cavities and press into the pan. Chill while you make the filling.
Step 2: Prepare the Filling
In a saucepan, melt butter and brown sugar until bubbly. In a bowl, whisk eggs, maple syrup, lemon juice, vanilla, and salt. Pour the hot butter-sugar mixture into the egg mixture and stir until smooth.
Step 3: Assemble and Bake
Place pecans and raisins at the bottom of each pastry shell. Pour filling to about ¾ full. Bake at 400°F (205°C) for 10 minutes, then reduce to 380°F (190°C) and bake another 10-15 minutes until golden and set. Remove from the pan while still warm to prevent sticking.
Pro Tips / Expert Advice
💡 Baker's Tips
- Grating butter keeps the pastry flaky. Just make sure to grate the butter while it's still cold or even better, when it's frozen.
- Don't overfill the cavities, as these buttertarts will puff as they bake.
- Remove from the pan while still warm to avoid sticking.
Common Mistakes to Avoid
- Make sure your butter and your dough is always cold to keep the layers intact.
- Don't overbake the pastries as this will get the filling to harden and they won't have that traditional, creamy bite.
- Forgetting to chill the dough before baking, as it helps prevent shrinkage.
How to Make It Extra Gourmet
- Add a splash of spiced rum or bourbon to the filling for depth.
- Swap pecans for walnuts or hazelnuts.
- Drizzle cooled buttertarts with melted chocolate.
Variations & Substitutions
- Nut-Free: Skip pecans and double the raisins.
- Classic: Use only raisins for a more traditional take.
- Modern Twist: Try cranberries or dry cherries instead of raisins.
Storage & Freezing Info
- Store at room temperature in an airtight container for 2-3 days.
- Refrigerate for up to 5 days.
- Freeze unfilled pastry shells or baked buttertarts (well wrapped) for up to 2 months.
Ingredients
For the crust
- 2 ⅓ cups all-purpose flour 290 g
- 1 cup unsalted butter grated and cold (225 g)
- 1 tablespoon sugar 15 g
- ¾ teaspoon salt 4 g
- 1 large egg
- 1 tablespoon cold water 15 g
- 1 tablespoon vinegar 15 g
For the filling
- ½ cup unsalted butter 113 g
- 1 cup packed brown sugar 200 g
- 2 large eggs
- ½ cup maple syrup
- 1 tablespoon lemon juice 15 g
- 1 teaspoon vanilla extract 5 g
- Pinch of salt
- ¼ cup pecans
- ¼ cup raisins
Instructions
For the crust
- Preheat your oven at 400°F/205°C and prepare a 12-cavity muffin pan.
- Mix flour, grated butter, sugar and salt in a bowl until the butter is all covered with the dry ingredients.
- Add the egg, cold water and vinegar and work the dough with your hands just until it comes together.
- Open the dough between two parchment paper sheets. Leave in the fridge for about 20 minutes or until it becomes easier to work with (i.e., not soft and sticky).
- With the help of a cookie cutter, cut rounds 1 inch/2.5 cm bigger than the cavities in your muffin tin. Line each cavity with the dough, making sure it's well trimmed in the top (to have a nicer finish).
- Leave the dough in the fridge while you prepare the filling.
For the filling
- In a saucepan, melt the butter and the brown sugar and cook it until it starts bubbling.
- In the meanwhile, mix the eggs, maple syrup, lemon juice, vanilla extract and salt in a medium-sized bowl.
- Pour the hot filling over the egg-maple syrup mixture and mix to combine.
- Remove your pan from the fridge and arrange the pecans and raisins on the bottom of each cavity.
- Pour the filling over the nuts, making sure you fill only ¾ of the way up.
- Bake at 400°F/200°C for 10 minutes, then lower the temperature to 380°F/190°C and bake for another 10-15 minutes or until golden around the edges.
- Make sure to remove them from the pan while still hot -- the filling may spread out and this will make it impossible to remove them later.
FAQ Section
What is the difference between a pecan tart and a buttertart?
A pecan tart usually has a denser, nut-heavy filling, while a buttertart is lighter, gooier, and traditionally includes raisins or both nuts and raisins.
Can I freeze buttertarts?
Yes, baked buttertarts freeze well for up to 2 months. Thaw at room temperature and reheat briefly before serving.
Why is vinegar used in buttertart pastry?
Vinegar helps prevent gluten overdevelopment, keeping the crust tender and flaky.
Do I have to use raisins in buttertarts?
No! Some people prefer them without raisins (a classic Canadian debate). You can swap raisins with extra pecans, cranberries, or leave them plain.
