This classic Canadian treat has been warmly adopted by the Amish community in Ontario. It’s a simple, comforting dessert from an Amish cook in Aylmer—rich, buttery, and perfect for sharing. Below is a cleaned, SEO-friendly version of the recipe presented in natural, fluent English.
Full Recipe
Homemade Canadian Amish Butter Tarts
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Course
Dessert
Dessert
Cuisine
Amish, Canadian
Amish, Canadian
Ingredients
- pie pastry (enough for single-crust or pre-made tart shells)
- 4 large eggs
- ½ cup firmly packed brown sugar
- 2 cups dark corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 10 tablespoons butter, softened
- 2 cups optional: raisins, chopped walnuts, or shredded coconut
Instructions
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Preheat the oven to 350°F (175°C).
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On a lightly floured surface, roll the pastry into a circle about 12 inches in diameter and roughly 1/8 inch thick.
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Use a glass or round cutter to cut circles and place them into muffin tins or tart pans. Trim any excess overhang.
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In a large bowl, beat the eggs briefly, then add the brown sugar, dark corn syrup, vanilla, vinegar, and softened butter. Mix until the filling is smooth and well combined.
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If using optional fillings, place a small amount of raisins, walnuts, or coconut into each unfilled crust. Pour the filling into the crusts, filling each about three-quarters full. Bake until the crusts are golden and the filling is set but still slightly gooey in the center, about 15–20 minutes depending on your oven and pan size. Allow the tarts to cool before removing from the tins.