Five Roses Cookbook Prize Butter Tarts

freshly baked Classic Canadian Butter Tarts in a white plate

Site Index Butter tarts Christmas baking

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The Five Roses Cookbook Prize Butter Tarts recipe is literally the only butter tart recipe that my family has ever used. Period. We don’t stray away from it, we don’t mess with it (ok fine, I use cream instead of milk and have we talked about margarine before? Yes, we have. But I’ll talk about it again in a bit.) and this is what we make every year for Christmas.red Christmas table cloth underneath a white plate with 6 pieces of Butter Tarts

Once upon a time, in the days before this website was a full-time job, I used to bake up butter tarts for friends that asked me to during the holiday season. I’d charge them for my time and my ingredients and they were thrilled, because these were the best butter tarts that they had ever tasted.

If you’ve been hanging around here for a while, you’ll know that it’s because of margarine.

Sigh.

Look. I get a hard time about this EVERY TIME I TALK ABOUT IT but I’m going to talk about it again.

Butter tarts taste great with a non-hydrogenated margarine as well. Mike actually prefers the taste of margarine in them. I also make my Whipped Shortbread with half margarine when I want them to hold a beautiful dome shape.

Do what you want with this information, I’m washing my hands of the matter entirely now 😉

Five Roses Cookbook Prize Butter Tarts in a white plate ready to be enjoy!

The Five Roses Cookbook Prize Butter Tarts recipe uses no vinegar.

The Five Roses Cookbook Prize Butter Tarts recipe has no nuts.

The Five Roses Cookbook Prize Butter Tarts recipe is perfection.

I honestly have never understood the recipes that have vinegar in them, to be honest. Perhaps that is because I was raised with these butter tarts and every other butter tart pales in comparison to them. I have never tasted a butter tart like this one.

Five Roses Cookbook Prize Butter Tarts in white plates

You’ll notice that I also use pre-made tart shells and I ain’t about to quit now. I literally make hundreds of butter tarts every Christmas. Sure, I love a homemade pastry tart just as much as the next person but I’m going to be honest here : the filling to pastry ratio is MUCH better with the store-bought shells. Homemade shells are thicker and it’s just not the same.

Seriously. Raise your hand if you have time to make hundreds of butter tarts in homemade shells this time of year. I don’t. I refuse to feel guilty over the fact that I use pre-made tart shells and neither should you – and that’s why you all keep coming here. Gotta keep it real. I’m a cheatin’,  mistreatin’, butter tart eatin’ pre-made tart user. Terrible, I know.

If you are wanting to know my favourite brand of tart shells, it’s the No-Name unsweetened packs of 30 at Superstore ( which might be Loblaw’s for you all out East.) They are cheap, cheerful and most importantly have no hydrogenated oils.

Now I can’t be the only one that grew up with the Five Roses Cookbook prize butter tarts as THE recipe every Christmas. Who else has eaten these amazing little bundles of Canadian joy?

Happy Baking everyone!

Love you more than butter tarts,

Karlynn

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Five Roses Cookbook Prize Butter Tarts

The Canadian classic The Five Roses Cookbook Prize Butter Tarts recipe, the only butter tart recipe I will ever use!
5 from 26 votes
Prep Time
3 minutes
Cook Time
15 minutes
Course
Dessert
Cuisine
Canadian
Servings
15
Calories
182
Author
Karlynn Johnston

Ingredients

  • 1 cup of brown sugar
  • ½ cup of raisins
  • cup or margarine or butter melted
  • 1 egg
  • 2 tablespoons of cream
  • 1 tsp vanilla
  • 15-18 unsweetened and unbaked tart shells

Instructions

  1. Kick the tires and light the fires and pre-heat your oven to 375 degrees
  2. Melt your butter then add in the vanilla,egg, cream and brown sugar.
  3. Mix in the raisins.
  4. Put your tart shells, still frozen, on the tray and fill a good ¾ 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.
  5. Bake in a 375 degree oven for 15-20 minutes, until the rims of the tarts are beautifully browned and the filling is bubbling.

Recipe Notes

  • Nutritional values will vary with products used. 
  • This recipe doubles and triples easily!

 

Nutrition Information

Calories: 182kcal, Carbohydrates: 25g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 86mg, Potassium: 388mg, Sugar: 14g, Vitamin A: 140IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1.7mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kitty says

    I’m confused, this recipe is very different from the one in my five roses cookbook and different from the one on their website. Have you adapted it over the years for better results or is this just another version of theirs but perhaps from a different source that I’m not aware of?

  2. nancy hendershot says

    I too have had a copy of the Five Roses Cookbook since I was a teenager in Moncton, NB quite some time ago. These were the first butter tarts I made and frankly, the recipe I use when I need the prefect barbecue dessert. My daughters use this recipe too. These are perfect and reliable. Thank you for sharing this piece of deliciousness! The world needs to eat more butter tarts!5 stars

  3. Sandra B. says

    This is the only recipe I have ever made going on over 40 years now. I’ve tried a few others but this one is still the one everyone I make them for just loves.5 stars

  4. Charlotte ebel says

    My pastry turns out fantastic But when I make tart filling it is taste less I follow instruction although tart are picture perfect no flavor in fillimg

  5. Kate Sarginson says

    This is my Mum’s recipe. She used margarine but no raisins. Just currants. I think that is an Old Country thing (UK) Fabulous butter tarts.5 stars

  6. Sandra Croley says

    This is my favourite recipe for butter tarts and will be making them again for Christmas. Last time I made them, though, I think they turned out “hollow” after they were done, and I’m not sure why

  7. Ravishingrosie says

    This is the ONLY recipe used in this household and it is the only one my family will eat. I have three, yes three different copies of the “Five Roses Cookbook “. Two belonged to each of my grandmothers’ and of course, the one I received 40 years ago when I got married. This is the best cookbook ever. I too, use the store brand ready-made tart shells. I use the store brand from Wal-Mart, but if I can find them at Costco, I will use them. Every time I make these for an event, I receive multiple requests for more. I think that the reason that they taste so awesome, is the love that goes into each batch.5 stars

      • Karlynn Johnston says

        I always use salted, as the salt cuts the sweetness but it’s up to you. You can add a dash of salt if you prefer.

  8. claude gagnon says

    i’m a diabetic so I use truvia brown sugar which reqiures 1/2 the amount of the regular sugar, does this screw up the recipe because of the lack of volume,

    • Lynn says

      My husband is diabetic, I use the Splenda brown sugar, 1/2 cup, works out fine..might make 1 fewer tart. I also use frozen premade shells, why would you not?5 stars

  9. Mari says

    Hey there, was wanting to try your recipe but I’m not sure what kind of cream you mean…do you mean coffee cream? whipping cream? or anther type?…please help, thank you for your time

      • Ulli says

        Thank you so much for pinning this recipe. I’m on my third Five Roses cookbook as well. This is the only recipe I’ve ever used. I also cheat with premodern tart shells, but nobody in Yuma,Az. Has heard of tart shells made with anything other than phyllo dough. Making these today for friends tomorrow. Thanks again.

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