130 Reviews

First off, I must confess I didn't make these. A former co-worker called me on June 30 and was frantic. She's originally from Canada and wanted to know if I had a recipe for butter tarts. I immediately directed her to 'Zaar and this recipe. She made them for a "Canada Day" celebration that her and a few other Canadian transplants were having. She said these were the hit of the party and everyone wanted the recipe! To thank me, she saved one for me and brought it to work. She used all walnuts, (thank god, I hate rasins!) and these were incredible tasting! I'm glad she only brought me one, because I definately would have consumed more!

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yooper July 06, 2003

My first attempt at Butter Tarts and this recipe was a hit! I followed the recipe as written. I purchased baking raisins already plumped up so no need to soak them. I made these in a mini tart pan and doubled the recipe, it made 30 tarts. I baked them at 400 degrees for 12 minutes. They were soft and creamy in the centre not runny or firm like a pecan pie tart. They baked perfect with a crust that was a little carmalized. I'll make these again and again.

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lsiddall January 29, 2016

Oh my goodness... You ought to note on the recipe that you most certainly DO NOT NEED raisins or nuts to make butter tarts! I will not eat one if it has either. For me, it has to be a glorious, plain butter tart... or no butter tart at all!

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Maija Sarkkinen S. January 15, 2016

These butter tarts are really delicious. I changed the recipe a little... I use Maple Syrup (after all it's Canadian as well) instead of the Corn Syrup. Try it, you like it.

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schimela January 06, 2016

The BEST Butter Tarts I've made!

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GrandmaFish December 23, 2015

This is THE butter tart recipe so far. A winner for sure????

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Ellen H. October 03, 2015

Recipe is great. We went to Wilkies Bakery and they said this is not the recipe they use. We tried a few and I can agree this is not their recipe. What I will say is that they should start using this recipe as it is far superior to whatever they are using. Their butter tarts are dry and the filling tastes of baking soda while this recipe creates a moist, rich filling.

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intothespambox August 26, 2015

Awesome butter tarts - I've been using this recipe for years now - guaranteed results every time!

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Meg S. June 24, 2015

I used Woobo Korean dried Shingo Asian Pears instead of raisins

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vrb June 01, 2015

My father in law counts himself as a butter tart specialist and he can't get enough of this recipe in a shortcrust pastry shell. I make it for him for his birthday. And my husband and girls can't get enough of them either.

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Katelyn B. April 28, 2015
Award-Winning Butter Tarts