Copycat Tim Hortons Salted Caramel Butter Tart

ByZoe

Flaky, Gooey, and Sweet-Salty Balanced

Tim Hortons’ salted caramel butter tart has great flavour but can feel too runny. This homemade version keeps the gooey caramel filling but reins it in just enough to hold its shape, with a flaky pastry shell that’s sturdy but tender. The salted caramel comes through more clearly, so it actually tastes like its name.

Ingredients (makes 12 tarts)

For the pastry:

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup ice water

For the filling:

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • ½ cup light corn syrup (or golden syrup for deeper flavour)
  • 2 tbsp caramel sauce (store-bought or homemade)
  • ½ tsp vanilla extract
  • ½ tsp salt (use flaky salt if possible for bursts of flavour)

Instructions

  1. Make pastry
    • Mix flour and salt in a bowl. Cut in cold butter until crumbly.
    • Stir in ice water just until dough comes together.
    • Wrap and chill for 30 minutes.
  2. Roll & shape
    • Roll dough on a floured surface to ⅛-inch thick.
    • Cut into 4-inch circles, fit into a muffin tin, letting edges stand slightly above the rim (to hold filling).
  3. Make filling
    • Beat butter and sugar until smooth.
    • Add eggs, syrup, caramel, vanilla, and salt. Mix until combined.
  4. Assemble & bake
    • Fill pastry shells ⅔ full with filling.
    • Bake at 375°F (190°C) for 20–22 minutes, until filling is set but still slightly jiggly in the center.
    • Cool 10 minutes in pan before removing.

Tips & Velvet Fork Twist

  • Use flaky sea salt sprinkled lightly on top after baking to really highlight the “salted” part.
  • Keeping the pastry rim tall (like you noticed) is key — it holds the gooey filling and avoids the mess.
  • For an even richer taste, swap the corn syrup with golden syrup or maple syrup.

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