Old Fashioned Butter Tarts

“Always a classic Canadian treat these Old Fashioned Butter Tarts are filled with a thick syrupy brown sugar filling inside a flaky tart shell. Raisins are optional but I highly recommend them!”

- The Delicious Spoon


key ingredient:


– 12 tart shells Or half of this Pie Crust Recipe – salted butter – egg – brown sugar; packed – corn syrup – milk – vanilla – raisins


Old Fashioned  Butter Tarts Recipe


12 Tarts


Dessert, Treat, Snack

prep time

20 Minutes


Canadian, Christmas

1. Preheat the oven to 400°F. Roll the thawed and room temperature pie crust out to a 1/4 inch thickness and use a cup to cut out a circle in the pastry large enough to cover the sides of the muffin tin you plan after pressing the pastry into the cup. I used a small bowl to cut my pie crust circles. – Carefully place the pie crust circle cutouts into each cup of a muffin tin pressing the bottom down and sides of the pastry into the cup.


2. Add 1/3 cup raisins to a bowl with some water and let soak for 10-15 minutes to plump. Drain the water.


3. Place a small pot over low heat and melt the butter. Remove the pot from the heat and allow the butter to cool off slightly.


4. Once the butter has cooled off enough that you could dip your finger in without burning it whisk in the egg. Then whisk in the brown sugar, vanilla, corn syrup, and milk until combined.


5. Fill each tart pastry evenly with the butter tart filling. Don't overfill, leave a little pastry showing at the top of each filled tart. Add a few raisins to each tart (optional).


6. Bake for 15 minutes or until the pastry and top of the tarts have begun to brown. Remove from the oven and let cool completely before serving.


Visit The Delicious Spoon for more notes and tips for making the BEST Old Fashioned Butter Tarts!



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