1/9 Photos of Award-Winning Butter Tarts
1 hr 5 mins
Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.
My Private Note
Units: US | Metric
- 1Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
- 2In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- 3In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
- 4Add egg and vanilla and mix well.
- 5Drain raisins.
- 6Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- 7Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
- 8Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
- 9I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
- 10Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
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Nutritional Facts for Award-Winning Butter Tarts
Serving Size: 1 (36 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 84.1
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 1.9 g
- Cholesterol 19.2 mg
- Sodium 41.1 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 0.1 g
- Sugars 8.6 g
- Protein 0.5 g