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Old Fashioned Butter Tarts

Old Fashioned Butter Tarts, the best homemade Butter Tart Recipe and definitely better than store bought! A delicious Canadian tradition that can’t be missed.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time for Pastry
30 mins
Total Time
1 hr 15 mins
Servings: 12 tarts
Calories: 292 kcal
Course: Dessert
Cuisine: Canadian

Ingredients

PIE PASTRY
  • 1 Pie Pastry Recipe or 12 pre-made tart shells
BUTTER TART FILLING
PLAIN FILLING (without add ins)
  • ¼ cup butter (melted / cooled)
  • ½ cup brown sugar (lightly packed)
  • ½ cup corn syrup*
  • pinch of salt
  • 1 large egg (lightly beaten)
  • ½ teaspoon vanilla
*You can substitute with Maple syrup but start with a ⅓ cup since it is thinner than corn syrup.
RAISIN FILLING (add in)
  • ¾ cup raisins
  • 2-3 cups boiling water
CHOCOLATE CHIP FILLING (add in)
  • ¼ cup mini chocolate chips
PECAN FILLING (add in)
  • ⅓ cup coarsely chopped pecans (or walnuts)

Instructions

PIE PASTRY
    Cup of Yum
  1. Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
  2. Remove the pastry from the fridge, roll out on a lightly floured surface to 1/8″ thick, cut out with a round cookie cutter. Gently form the circles into the muffin tin. Use a small lightly floured shot glass to gently form the rounds into the tin.
  3. Pre-heat oven to 400F (200C). Grease and flour a 12 size medium muffin tin.
BUTTER TART FILLING
  1. If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add the hot raisins to the butter mixture and stir until butter has melted. Then add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine, do not over mix.
  2. If not using the raisins then melt the butter, let cool slightly, add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine do not over mix. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.
  3. Pour the filling into the prepared tart shells and bake for 15 minutes at 400F (200C), reduce heat to 350F (180C) and continue baking for approximately 10 - 15 minutes (until they start to brown).  Once they are cool enough to touch move to a wire rack to cool completely before serving. Enjoy!

Notes

  • If you prefer you can add the add ins on top of pastry and then add the plain filling on top. Be sure you don't add too many add ins a good amount would be 5-8 pieces.
  • The perfect filling for butter tarts is a gooey center but not liquidy. If you find that your filling is too liquidy then make the tarts for an extra 2-3 minutes but watch them carefully so they don’t burn.
  • Butter Tarts should be stored in an airtight container and refrigerated, they will keep for up to five days in the fridge. If you keep them at room temperature remember they will only keep for about a day or 2 depending on how warm your home is.
  • To freeze, place them 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, the dough will last for up to 3 months in the freezer. Thaw overnight in the fridge.

Nutrition Information

Calories 292kcal (15%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 30mg (10%) Sodium 123mg (5%) Potassium 103mg (3%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 145IU (3%) Vitamin C 0.5mg (1%) Calcium 21mg (2%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 12tarts

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 123mg 5%
Potassium 103mg 2%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 145IU 3%
Vitamin C 0.5mg 1%
Calcium 21mg 2%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.