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Home » Recipes » Baked Goods » Best Ever Butter Tarts- Quintessentially Canadian

Best Ever Butter Tarts- Quintessentially Canadian

Published: Dec 11, 2016 by Terri Gilson · Modified: Sep 13, 2019 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 12 Comments

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In my world, it’s just not Christmas without Butter Tarts.

Easy Butter Tarts | #buttertarts - Foodmeanderings.com

*This post contains some affiliate links (SEE DISCLOSURE POLICY)

Butter tarts are quintessentially Canadian, the perfect addition to your Christmas baking tray and the ultimate Canadian comfort food. This recipe is my family’s favorite recipe and we have always had them around at Christmas.

And I only make them at Christmas because any more often than that would be dangerous. When I was a kid, my grandma made these all year round- lucky me! But alas, those were the glory days -when calories had no meaning.

Best Butter Tarts recipe - foodmeanderings.com

 

When I moved away from Winnipeg and had to spend Christmas apart from family for the first time, these butter tarts gave me great comfort. That was the first time I ever made them (nearly 25 years ago) and I’ve made them every year since…

I used to make this easy filling with my grandma’s amazing cold water pastry recipe, but I don’t always have the time to be making pastry these days (especially around Christmas) ! But even with store-bought pastry, these butter tarts will leave you begging for more. These Best ever Butter tarts are to die for! And although I love my raisin butter tarts, not everyone does (including half my family) so if want butter tarts without raisins, you can easily substitute pecans. Enjoy!

Read more about Grandma’s Butter tarts: Comfort and Baked Expectations

Easy Butter Tart Filling | #buttertartrecipe - Foodmeanderings.com

TERRI’S TIP:  

Keep your pecans (and other nuts) in the fridge – they last longer and stay fresher. And if you don’t plan on using them right away, you can store them in the freezer. Most nuts keep well for at least 6 months in the freezer. Just keep an eye on the expiration date. 

 

If you love Butter Tarts, give my other butter tart recipes a try:

 Butter Tart Thumbprint Cookies 

Butter Tart Thumbprint Cookies | easy butter tart filling - Foodmeanderings.com

Butter Tart Bundt Cake

Butter tart bundt cake recipe | butter tart - Foodmeanderings.com

Best Butter Tarts recipe - foodmeanderings.com
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Best Ever Butter Tarts

These amazing and easy butter tarts can be made in under 20 minutes with store-bought tart shells (or use homemade pastry). If you like butter tarts (no raisins) then there is a pecan option. 
Course Dessert, Snack
Cuisine Canadian, North American
Keyword butter tart, pecan, raisin
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 18 servings
Author Leonore Porter (Terri's Grandma)

Ingredients

  • 2 tbsp butter melted
  • 1 cup brown sugar
  • 2 eggs slightly beaten
  • ¼ cup cream
  • 1 tsp vinegar
  • 1/2 cup  raisins (approximately) or substitute finely chopped pecans
  • 18 tart shells

Instructions

  • Preheat oven to 400 degrees F.
  • Mix ingredients in large bowl, in order given (butter, brown sugar, eggs, cream) then add vinegar last.
  • Place a few raisins or chopped pecans in unbaked tarts shells
  • Pour filling in to tart shell to 2/3 full.
  • Bake for 12-14 minutes or until filling is set and shells are lightly browned.
  • Cool until completely set.

Notes

*Note: my advice is to splurge on the brand name (ie: Tenderflake) tart shells. When I have bought the no name brand, I regretted it - they tend to be too salty

 

 

Filed Under: Baked Goods, Desserts, Holidays & Special Days, Potluck, Recipes, Snacks, Sweets, Vegetarian Tagged With: 30 minutes or less, Bake Sale, butter tart filling, butter tarts no raisins, butter tarts to die for, Canada Day, Canadian, Canadian butter tart, Christmas, Comfort Food, dainties, Freezer friendly, holiday baking tray, kid friendly, pastry, pecan, raisin butter tarts, tart

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Reader Interactions

Comments

  1. Tasty Eats Ronit Penso

    December 11, 2016 at 10:59 am

    Looks delicious! 🙂

    Reply
    • Food Meanderings

      December 11, 2016 at 2:58 pm

      Thanks – they are!

      Reply
  2. foodinbooks

    December 11, 2016 at 4:42 pm

    I actually bought a set of 4 small tart pans this weekend! Very inspired now. Is the dough difficult to press into the pans, so that it gets that nice shape around the edges? Sometimes when working with dough, it splits a little so I’m concerned too much pressing into the pan would do that. Any suggestions for this baking newbie? Great post, too!

    Reply
    • Food Meanderings

      December 11, 2016 at 7:23 pm

      Honestly – I buy the tart shells these days! I love making my Grandma’s cold water pastry, but just don’t have the time! That is for another post, eventually! It tastes even better with home made pastry! But it’s still pretty amazing with store-bought shells!

      Reply
  3. Sue Slaght

    December 13, 2016 at 12:20 am

    So it turns out just the other day my son in law was saying how much he misses the butter tarts his now gone Grandma used to make at Christmas. Guess who is going to try for Mother in law of the year award with your recipe?

    Reply
    • Food Meanderings

      December 13, 2016 at 7:03 am

      That’s awesome, Sue! I hope he likes them as much as his Grandma’s! 🙂

      Reply
  4. Teresa

    December 14, 2016 at 11:14 am

    It’s not Christmas without butter tarts!

    Reply
  5. theeconomicfoodie

    December 30, 2016 at 1:57 am

    Mmmm tarts are so yummy!!!

    Reply
    • Food Meanderings

      December 30, 2016 at 8:21 am

      I agree!

      Reply

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