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Canadian Gooey Butter Tarts

A Canadian tradition, gooey butter tarts are right at home no matter where you're from. They are a delicious, warm and wonderful dessert, and they are fun for any occasion - parties, picnics, or simply "just because."




  • Chocolate Gooey Butter Tarts

    • Drizzle cooled tarts with 2 ounces of melted semisweet or white chocolate.


  • Not-So-Gooey Butter Tarts

    • Increase brown sugar to 3/4 cup; decrease corn syrup to 1/4 cup.

Cooking Time12 min


  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter; cubed
  • 1/4 cup shortening; cubed
  • 1 egg yolk
  • 1 teaspoon vinegar
  • ice water
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1/4 cup currants, raisins or chopped pecans


  1. In large bowl, combine flour with salt with pastry blender or 2 knives.
  2. Cut in cubed butter and shortening until in fine crumbs.
  3. In 1-cup liquid measure, whisk egg yolk with 1 teaspoon of vinegar; add enough ice water to make 1/3 cup.
  4. Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together.
  5. Press into disc; wrap in plastic wrap. Refrigerate for at least 1 hour or until chilled or for up to 3 days.



  1. In bowl, vigorously whisk together brown sugar, corn syrup, egg, softened butter, vanilla, vinegar and salt.  Set aside.
  2. On lightly floured surface, roll out pastry to 1/8-inch thickness.
  3. Using 4-inch round cookie cutter (or empty 28-ounce can), cut out 12 circles, rerolling scraps, if necessary.
  4. Fit circles into 2-3/4-x 1-1/4-inch muffin cups.
  5. Divide currants among pastry shells.
  6. Spoon in filling until three-quarters full.
  7. Bake in bottom of 450F-degree oven for about 12 minutes or filling is puffed and bubbly and pastry is golden.
  8. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

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