Best Ever Butter Tarts

Prep Time
Cook Time
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"Butter Tarts, sweet, buttery, scrumptious flaky melt in your mouth treats that are a must make at our house at holiday time. Many families have their versions for this Canadian classic, this one is ours and the one I have been making for holidays and special occasions for many, many years. The recipe was passed to me as 'Best Ever Butter Tarts' I have agree - they are the best I've ever made! Another of our 'Christmas traditions in the making' and is being passed down to my family"

Original is 12 servings


  • Serving Size: 1 (49.1 g)
  • Calories 164.1
  • Total Fat - 7.2 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 27.5 mg
  • Sodium - 145.5 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 12.7 g
  • Protein - 2 g
  • Calcium - 21.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Prepare you favourite pasty, roll to 1/8 thick

Step 2

Using a large round cookie cutter or lid, cut and fit into muffin cups. Do not prick

Step 3

I like to cover with wax paper or plastic wrap while preparing the filling

Step 4

Pour boiling water over raisins, let soak until white. Drain, dry well with paper towel

Step 5

In mixing bowl, cream butter, add brown sugar beating in thoroughly

Step 6

Add in salt,corn syrup, beaten egg ,vanilla and lemon juice mix together

Step 7

Fold in raisins or divide raisins equally into your prepared shells

Step 8

Fill 2/3 full, bake in a preheated oven at 375 20 - 20 minutes or until pastry is nicely golden brown and filling is set. Do not allow filling to boil

Step 9

Oven temperatures vary, in my oven to avoid having the filling boil I bake at 375 for 5 minutes - I reduce temperature to 325 bake 5 minutes, then once again lower the temperature this time to 300 and bake about 10 minutes until done


No special items needed.

6 Reviews


These are delicious tarts and will be wonderful to serve on Christmas day. I really loved the one I had and I am sure my family will love them too!


review by:
(23 Dec 2013)


Christmas means Butter Tarts for us Saskatchewan folks. Always keeping an eye open for the best recipe and I have found the one. These tarts are absolutely Delicious. I used the golden raisins since they where nice and plump. So very easy to put together using ready made shells which I put on a cookie sheet to bake. Time permitting I will be making a couple more batches using a home made shell. That would send them right over the top. Thanks Gerry for sharing this wonderful recipe


review by:
(14 Dec 2013)


These butter tarts are divine. A definite keeper recipe. I followed the instructions exactly as listed and they cooked up perfectly.


review by:
(3 Nov 2013)


These are every bit as gooda as my Nana's! I did not make them in the muffin tins, but used my Mom's old tart tins. And I did add in some pecans. Other than that I made as directed. DH has already asked when they will be made again. Thanks Gerry for sharing another of your families great recipes! Made for Billboard Recipe Tag.


review by:
(3 Nov 2013)


Quite possibly the best tarts yet well that I have made anyway realloy doesn't come as a surprise this site has the best recipes, I made these a while ago I just joined the site to post all of my reviews, giving these tarts a high 5 all the way, we loved them!


review by:
(14 Apr 2012)


Very good butter tarts. I have my own "best ever" recipe that is a little more complicated and I will continue to use it when doing big bunches of tarts for Christmas, etc. However, this is one great recipe Gerry. I used purchased tart shells; this filling mixed up in just minutes, the tarts were delicious. I liked mostly that I could just whip up a dozen with very little fuss or mess.


review by:
(9 Jan 2012)

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