Classic Canadian Butter Tarts
An old fashioned Canadian traditional sweet pastry lined tart filled with raisins and rich buttery center
Equipment
- 1 muffin tin - 12
Ingredients
For the Pastry
- 1 Basic pie dough recipe, into 12 circles to line muffin tins *or store bought shells (24)
Prepare the raisins
- ½ cup raisins *do not add to mixture soaked and dried *see below
For the Butter Tart Filling
- ½ cup corn syrup
- ½ cup lightly packed brown sugar
- ¼ cup butter, melted
- 1 large egg
- ½ tsp vanilla
- ¼ tsp salt
Instructions
- THIS STEP IS OPTIONAL, BUT I LIKE MY RAISINS PLUMP
- Soak raisins in boiling water in a bowl for 10 minutes then drain and dry with paper towel before adding them to your tart shells.
- divide raisins between the muffin tins, set aside
Filling
- In a bowl, combine all of the filling ingredients except the raisins, mix well
- Pour the filling into the prepared tart shells (with the raisins already in - if using raisins). DO NOT FILL MORE THAN 2/3 or they will go over and stick to the muffin tins. The filling puffs up while cooking.
- Bake tarts for 15 minutes at 400° F then reduce to 350° F for a further 10-12 minutes, until the tart shells begin to turn golden brown.
- Remove pan to a wire rack and let the tarts cool in the pan
- Once they are cool enough to touch, run a knife around each tart and remove from the pan, to a cooling rack to cool completely before serving. Enjoy!
Notes
Butter tarts can be made with any type of raisin you prefer (even currants). I like to use either golden raisins or Saltana's.
As an alternative to raisins you can also use pecans, or walnuts (coarsely chopped), or even chocolate chips.
If you don't feel like making pastry from scratch, pre made frozen tart shells (thawed) will work just as well.
Store the cooled butter tarts in an airtight container for up to 2 days at room temperature. You can also freeze them for up to two months. Butter tarts freeze well, but bring to room temperature before serving.