Prep 45 mins
Cook 20 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.
- pie pastry (enough to fill 16 muffin cups, your own or from a mix)
- 118.29 ml raisins
- 59.14 ml soft butter
- 59.14 ml packed brown sugar
- 0.25 ml salt
- 118.29 ml corn syrup
- 1 egg, lightly beaten
- 2.46 ml vanilla
- 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.
- In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- 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.
- Add egg and vanilla and mix well.
- Drain raisins.
- Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
- Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
- 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.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
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)
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
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!