Butter Tart Recipe Using Store-Bought Shells

These easy butter tarts use store-bought tart shells and a gooey brown sugar pecan filling to create a classic Canadian dessert in about 30 minutes. Using frozen tart shells saves time and eliminates the need to roll pastry—perfect for a quick holiday treat or a simple weekend bake.

I didn’t grow up with tarts coming out of my mother’s oven, but in Canada butter tarts are everywhere—found in grocery bakeries year-round and often a highlight on holiday dessert trays. This version is based on a family recipe and uses frozen tart shells to make the process fast and foolproof. The filling comes together in a single bowl, and the results are irresistibly gooey, buttery, and slightly crunchy from the pecans.

Why You’ll Love These Butter Tarts

• A timeless Canadian dessert you can make in your own kitchen
• Store-bought tart shells make these quick and hassle-free
• Filling mixes in one bowl in minutes
• Gooey brown sugar center with a buttery flavor and pecan crunch
• Great for holiday cookie trays, potlucks, or a cozy dessert at home

Ingredients for Pecan Butter Tarts

Full recipe measurements and instructions are included below so you can print or follow along easily.

• 12 frozen tart shells (such as Tenderflake), thawed according to package directions
• 1/4 cup chopped pecans
• 1 large egg
• 1/2 cup packed brown sugar
• 1/4 cup light corn syrup
• 1/4 cup (4 tablespoons) melted butter
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Pecan Butter Tarts

Yield: 12 tarts

Prep time: 10 minutes

Cook time: 15 minutes

Total time: about 55 minutes (including thawing and cooling)

These pecan butter tarts feature a gooey brown-sugar filling baked in store-bought tart shells for a fast, traditional Canadian treat. They’re ideal for holiday baking, potlucks, or a sweet afternoon pick-me-up.

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Thaw the frozen tart shells according to the package directions (usually about 10 minutes). Arrange them on the prepared baking sheet.
3. Divide the chopped pecans evenly among the tart shells, sprinkling them into the bottom of each shell.
4. In a medium bowl, lightly beat the egg. Add the brown sugar, corn syrup, melted butter, vanilla, and salt. Whisk until the mixture is smooth and no brown-sugar lumps remain.
5. Using a cookie scoop or spoon, carefully fill each tart shell with the filling, distributing it evenly over the pecans. Expect a few drips; that’s normal.
6. Bake for about 15 minutes, until the pastry is lightly golden and the filling is bubbly. Baking time can vary depending on how thawed the tart shells are; if they were still slightly frozen, they may need a few extra minutes.
7. Remove the tarts from the oven and transfer the pan to a wire rack. Cool completely before attempting to remove tarts from their foil pans so the filling has time to set.

Notes

• Raisin variation: Replace the pecans with raisins for a traditional raisin butter tart. Some bakers soak raisins in hot water for a few minutes to plump them up, then drain before adding.
• Cooling is important: Let the tarts cool fully before removing from pans; the filling firms up as it cools.
• Freezing: Butter tarts freeze well. Freeze cooled tarts in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw on the counter before serving.

Step-by-Step Overview

In summary: thaw shells, scatter pecans in each shell, mix the filling in one bowl, scoop into shells, bake until golden and bubbly, then cool completely. The whole process is straightforward and ideal for bakers of all skill levels.

How to Store and Freeze Butter Tarts

Good news: These tarts are great for making ahead and freeze nicely, which makes them a convenient holiday or party dessert.

• Counter: Store cooled tarts in an airtight container at room temperature for 2–3 days.
• Refrigerator: Keep covered for up to one week.
• Freezer: Freeze cooled tarts in a single layer, then pack into a freezer-safe container or bag for up to 3 months. Thaw on the counter before serving.

Helpful Tips

• Beat the filling until the brown sugar is fully dissolved and the mixture is smooth—no grainy lumps.
• A cookie scoop keeps portions consistent and reduces mess when filling shells.
• Bake on parchment for easy cleanup and to protect your baking sheet from spills.
• Allow tarts to cool completely before removing from pans so the centers set and won’t spill.

Substitutions and Variations

• Raisins: Classic raisin butter tarts replace nuts with raisins—soaked or unsoaked, depending on preference.
• Different nuts: Use walnuts or a nut-free version by omitting nuts entirely.
• Homemade pastry: If you prefer, use your own pastry instead of store-bought shells for a fully homemade tart.

How to Serve Butter Tarts

• Serve at room temperature with coffee or tea for a cozy treat.
• Add them to a holiday dessert tray alongside other classic sweets.
• For an indulgent dessert, serve slightly warm with a scoop of vanilla ice cream.

Other Classic Desserts to Try

• No-bake layered bars with a crumb base and chocolate topping (a Canadian favorite)
• Rich, classic chocolate fudge for holiday gift-giving
• Butterscotch brownies—sweet, chewy, and quick to make
• Soft, chewy cookies with toffee or caramel bits for an extra texture boost

These butter tarts are quick to prepare and reliably delicious. Using frozen tart shells lets you enjoy a homemade dessert without the fuss of rolling pastry—perfect for gifting, entertaining, or simply treating yourself.