Old Fashioned Butter Tarts

Name: Old Fashioned Butter Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 12 tarts
Ingredients: 1 Pie Pastry Recipe or 12 pre-made tart shells; 1/4 cup butter (melted / cooled) ((50 grams)); 1/2 cup brown sugar (lightly packed) ((90 grams)); 1/2 cup corn syrup ((170 grams)); pinch of salt; 1 egg; 1/2 teaspoon vanilla; 3/4 cup raisins ((120 grams)); boiling water; 1/4 cup mini chocolate chips ((45 grams)); 1/3 cup coarsely chopped pecans (or walnuts) ((41 grams))

June 16, 2019 By Rosemary 51 Comments

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Old Fashioned Butter Tarts, the best homemade to die for Butter Tart Recipe. A delicious Canadian tradition that can’t be missed.

A flaky pie crust filled with a sweet raisin filling. If you don’t like raisins just leave them out! This old fashioned butter tart recipe is one of the best you will taste.

Old Fashioned Butter Tarts

Butter Tarts, they are always the first to go in my house!

Here I am again Celebrating #Canada150 this time I am sharing one of Ontario’s favourite fabulous foods, Old Fashioned Butter Tarts.

Ontario is situated in Central Canada with probably one of Canada’s most famous and popular cities, Toronto, my place of birth.

Toronto is one of the most multicultural cities in the world, home of the Toronto Blue Jays and The Toronto Maple Leafs (those poor leafs or should I say fans)! And of course half my heart, my eldest daughter has now moved back to Toronto.

I don’t know if you have ever tried or made a butter tart, but if not this is one tart that has to be on your to make list.

I have made these tarts a few times this past couple of weeks, and we made them again when my cousin came to visit. This time we made a few different types. Pecan, Chocolate Chip and Plain Butter Tarts, you can add raisins.

Fillings – Pecan, Chocolate Chip & Plain

How to make Butter Tarts

Make your pastry dough and refrigerate for 30 minutes.
Remove the dough from the fridge and roll out to 1/8″ thickness, cut our circles with a round cookie cutter or glass.
Gently from into a prepared muffin or tart tins. Prick the tarts with a fork.
Pour the filling into the tart shells and bake for 15 minutes at 400°F, reduce heat to 350°F and continue baking for approximately 10 – 15 minutes (until they start to brown).
Let cool before serving.

The best Pastry Dough for Butter Tarts

Butter tarts are best made with a flaky pie crust therefore I like to use either a Simple Pie Dough or a Brown Sugar Pie Dough, either work perfectly.

How to Store Butter Tarts

Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days. If you keep them at room temperature remember they will only keep for up to two days.

Butter Tarts

Can Butter Tarts be Frozen?

Yes they can be frozen, be sure to freeze in an airtight freezer container. Properly stored they will keep for up to two months. You could also make the dough in advance and freeze it.

And of course even this time they were gone in minutes. Because guess who goes absolutely insane for these? Yup, the Italian.

If you asked him what his three favourite desserts would be he would choose Tiramisu, Butter Tarts and then Pineapple Dessert. And the order depends totally on the season or which one I have just made.

These Old Fashioned Butter Tarts are the perfect sweet treat that you could be looking for. If you try them let me know. Enjoy!

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5 from 11 votes

Old Fashioned Butter Tarts

Old Fashioned Butter Tarts, the best Homemade Canadian Recipe, with the perfect sweet runny filling, dessert or snack idea.

Course Dessert

Cuisine American

Keyword butter tarts, chocolate chip butter tarts, classic butter tarts, pecan butter tarts

Prep Time 20 minutes

Cook Time 25 minutes

Chilling Time for Pastry 30 minutes

Total Time 1 hour 15 minutes

Servings tarts

Calories 292kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

PIE PASTRY

1 Pie Pastry Recipe or 12 pre-made tart shells

BUTTER TART FILLING

PLAIN FILLING (without add ins)

1/4 cup butter (melted / cooled) (50 grams)
1/2 cup brown sugar (lightly packed) (90 grams)
1/2 cup corn syrup (170 grams)
pinch of salt
1 egg
1/2 teaspoon vanilla

RAISIN FILLING (add in)

3/4 cup raisins (120 grams)
boiling water

CHOCOLATE CHIP FILLING (add in)

1/4 cup mini chocolate chips (45 grams)

PECAN FILLING (add in)

1/3 cup coarsely chopped pecans (or walnuts) (41 grams)

Instructions

PIE PASTRY

Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
Pre-heat oven to 400°F. Grease and flour a 12 size medium muffin tin.
Remove pastry from fridge roll out to 1/8" thickness and cut out with a round cookie cutter. Gently form into muffin tin, use a small lightly floured shot glass to gently form the rounds into the tin.

BUTTER TART FILLING

If using raisins then place them in a medium bowl and cover with boiling water, let sit 5 minutes then drain. Immediately add hot raisins to butter mixture and stir until butter has melted. Then add beaten egg and vanilla, brown sugar, salt and corn syrup stir to combine well.
If not using the raisins then melt the butter, let cool slightly, then add the beaten egg, vanilla, brown sugar, salt and corn syrup stir to combine well. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.
Pour the filling into the prepared tart shells and bake for 15 minutes at 400°F, reduce heat to 350°F and continue baking for approximately 10 - 15 minutes (until they start to brown). Let cool before serving. Enjoy!

Nutrition

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from May 3, 2017.

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