Butter Tarts Recipe

Name: Butter Tarts Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 tarts
Ingredients: ½ cup brown sugar, packed; ½ cup white sugar; ½ tsp salt; ½ cup light corn syrup; ¼ cup salted butter, melted; 2 eggs; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1 9'' premade pie crust, thawed; cooking spray; 3 Tbsp raisins; 2 Tbsp pecans

User Reviews

4.6

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 tarts
Calories
240 kcal
Course
Dessert
Cuisine
Canadian

Butter Tarts Recipe

Jeffrey Yu

Report

This easy Butter Tarts recipe is all you need to make delicious Canadian butter tarts at home. They're buttery, sweet, and perfectly gooey!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup brown sugar, packed $0.34
½ cup white sugar $0.36
½ tsp salt $0.01
½ cup light corn syrup $0.63
¼ cup salted butter, melted $0.60
2 eggs $0.44
1 teaspoon white vinegar $0.01
1 teaspoon vanilla extract $0.47
1 9'' premade pie crust, thawed $1.38
cooking spray $0.01
3 Tbsp raisins $0.36
2 Tbsp pecans $0.72

Add to Shopping List

Instructions

Preheat the oven to 375°F. Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
Using a large cookie cutter or the jar of a large mason jar (about 3.5" to 4" diameter--that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.