Award-Winning Butter Tarts
photo by frostingnfettuccine
- Ready In:
- 1hr 5mins
- pie pastry (enough to fill 16 muffin cups, your own or from a mix)
- 1⁄2 cup raisins
- 1⁄4 cup soft butter
- 1⁄4 cup packed brown sugar
- 1 pinch salt
- 1⁄2 cup corn syrup
- 1 egg, lightly beaten
- 1⁄2 teaspoon 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.
Questions & Replies
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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!
I made these just for fun today--I bought these really cute little tart pans and I was looking for a way to use them! Lennie, these were great! I just ate a hot one right from the oven. I'd never even heard of butter tarts before, but this was certainly an auspicious introduction!! Thanks!! (I made these with PetitFour's Tart Dough (Sweet) #27695--also heavenly!) Just an update-- I made these again (actually two more times) but last time I didn't have any raisins, so I just left them out. They were wonderful that way, too...although I don't know if they would still be very "Canadian" then? Anyway, just wanted to post that variation!
Thank you Lennie for this great recipe. My hubby loves butter tarts, but all the recipes I've used have been more firm tarts, and he likes them runny! I made these today, and I added a few broken walnuts to the raisins! They were awesome! Just the way he likes them. This will be my butter tart recipe from now on
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!