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Award-Winning Butter Tarts

Award-Winning Butter Tarts created by frostingnfettuccine

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.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lennie
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@Lennie
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"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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  1. fitfactorwindsor
    Love these, great recipe. My picky butter tart husband approved LOL. I had a recipe from years ago that I lost. I have tried different recipes but this is a keeper! Thank you.
    Reply
  2. andolina_j
    What is the recommended baking time and temp if I wanted to use a mini cupcake pan rather than a muffin pan in order to make them bite sized?
    Reply
  3. June Y.
    This is amazing !!!
    Reply
  4. Anonymous
    Soooo good! I used my grandma’s pie crust recipe, that we’ve been using in our family since the 1940s. This was my first time making the crust and the tarts. Here are my tweaks: 1). I used real butter. My favorite is Plugra or Kerry butter (I live in the US). 2). I added a bit of vanilla to the piecrust, and did a tiny dust of sifted powdered sugar to the crusts. Not too sweet. Just to give it some interest. 3). My pie crust wound up being sticky when I tried to roll it, so I rolled it in my hands and patted it into place in the muffin tin. 4). A slightly thicker pastry made it easier to get out of the tin after.
    • Review photo by Anonymous
    Replies 1
  5. Noreen S.
    Award-Winning Butter Tarts Created by Noreen S.
    Reply
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