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    You are in: Home / Recipes / Award-Winning Butter Tarts Recipe
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    Award-Winning Butter Tarts

    Award-Winning Butter Tarts. Photo by tunasushi

    1/9 Photos of Award-Winning Butter Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Lennie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare 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.
    2. 2
      In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
    3. 3
      In 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.
    4. 4
      Add egg and vanilla and mix well.
    5. 5
      Drain raisins.
    6. 6
      Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
    7. 7
      Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
    8. 8
      Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
    9. 9
      I 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.
    10. 10
      Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

    Ratings & Reviews:

    • on May 29, 2006

      55

      Yummmmmmm! This is the second time I've made butter tarts, but the first with this recipe. I baked them for 15 minutes, and the result was a sweet, buttery, gooey tart that was so rich, I had stuff dribblin' off my chin as I ate one. (That's half the fun!) Lennie, thanks for sharing these Canadian treats with us poor deprived Americans! We missed soooo much when we were youngsters! :o)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2002

      55

      Im from Orillia Ont. and Yes these are the best Butter Tarts evr made!!! I go to the Bakery on Mississauga street about once a month to buy them for my father in law and Chiropractor.Dad rates everyones butter tarts onascale of 1- 10 and Wilkies gets a 10! EVERY TIME!!!! I, his favorite daughter-in- law USED to get only a 7-1/2, for mine but now that I see the "secret" recipe here I will soon be getting a '#10' for mine...........I dare him to tell me different!! Bonnie Lacey

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2002

      55

      These are so very tasty! I cooked mine for 15 minutes - I too like them runny! I also used Golden Raisins for mine and added some toasted pecans to half of the tarts. As a side note - I used pre-made butter tart shells (Tenderflake) and they turned out great!! A little tip to help some of you save time. Thanks for posting this Lennie!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (121)

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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
    34%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.9 g
    9%
    Cholesterol 19.2 mg
    6%
    Sodium 41.1 mg
    1%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 8.6 g
    34%
    Protein 0.5 g
    1%

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