This traditional Canadian butter tarts recipe is easy to make and tastes delicious...and gives you the option to add raisins, or not.
Prep Time 15minutes
Cook Time 12minutes
Total Time 45minutes
Author Wanda Simone
mixer and mixing bowl
12 cup muffin tin
wire cooling rack
12Tart shellsSee our No Fail Pastry recipe to make your own
¼cupraisins, currant, walnuts or pecansOptional
Adjust the rack in your oven so that it is in the bottom third of the oven.
Pre-heat the oven to 450°F.
In the mixing bowl, use the mixer to cream the butter and the brown sugar together until well mixed.
Add in the corn syrup, egg, vanilla, vinegar and salt.
Mix until well combined. Set aside.
Line the muffin tins with the tart shells.
(Optional) Place a few raisins, currants, walnuts or pecans at the bottom of each tart shell.
Fill each of the tarts about three-quarters full with the corn syrup mixture.
Bake for 12 minutes. The filling should be bubbly and the crust golden brown.
Let the tarts stand for about 1 minute on a wire rack.
Then remove the tarts from the muffin tins to prevent sticking.
Continue to let the individual tarts cool on the wire rack.
If you want to make your own tart shells, use our No Fail Pastry recipe. There is a difference between Canadian and American flour so the measurements to make pastry are different depending on which one you use. Our recipe will help to figure out what you need. You can choose either the "really easy" or the "really good" version of the recipe, but the latter works best with these tarts.
If you want to try a twist on the traditional Canadian butter tart recipe, substitute maple syrup for the corn syrup which gives it a slightly different flavor..