How to make classic Canadian butter tarts! This recipe is a true Canadian one, straight from my Grandma’s kitchen! This is the only butter tart recipe that we use every Christmas!
How to Make Butter Tarts
Butter tarts are so truly Canadian, but here on the prairies there is only ONE recipe that we use. the Five Roses Cookbook butter tart recipe! Now of course we changed a few things, but the base of the recipe is the same as all butter tart recipes, brown sugar, eggs and raisins.
Butter Tart Ingredients
- 1 cup of brown sugar
- 1/2 cup of raisins
- 1/3 cup salted butter
- 1 egg
- 2 tablespoons of whipping cream
- 1 tsp vanilla
- 15-18 unsweetened and unbaked tart shells
- Melt your butter ( or margarine), then add in the vanilla, egg, cream and brown sugar. Beat until smooth.
- Add in your raisins.
- Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time.
- Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.
Now, perhaps next year I will try and make my own tart shells, and make my own pastry, but there’s an adage I like to use when it comes to my baking: If it ain’t broke, don’t fix it. I have never had a complaint that I used pre-bought shells and actually everyone is too busy drooling and grabbing more tarts to really notice or care. The filling is the most important part, of course, but it works to perfection with the pre-made tart shells.
If you want a pastry you can make the one with my Mincemeat Tarts with Butter Pastry, the pastry is easy and perfect for butter tarts as well!
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Butter Tart Recipe
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Karlynn Johnston
- 1 cup brown sugar
- 1/2 cup raisins
- 1/3 cup butter
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vanilla
- 18 of tart shells
Melt your margarine, then add in the vanilla,egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin' devil out of it, and you are good.
Now add in your raisins, and half a cup is the bare minimum I use. I find that sometimes there is too much liquid and not enough raisins by the time I reach the end; be brave and just add in what you need at that point.
Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time
Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.
IF you want to be really traditional, use currants instead of raisins in the tarts.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.