In my world, it's just not Christmas without Butter Tarts. Butter tarts are quintessentially Canadian, the perfect addition to your Christmas baking tray and the ultimate Canadian comfort food. We always have them around at Christmas.
This recipe is my family’s favorite recipe and the best butter tart recipe you will find because they taste amazing, are simple to make (with an easy butter tart filling) and can be made in 20 minutes with store-bought tarts shell or homemade crust, with pecans or raisins.
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And I only make butter tarts 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...
Butter Tarts are truly Canadian and I'm always surprised when someone says they've never tried them. I honestly can't image life without my Canadian butter tarts!
When I moved away from Winnipeg and had to spend Christmas apart from family for the first time, making 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... They are THE best butter tart recipe ever! You can read more about Grandma's Butter tarts in my article: Comfort and Baked Expectations.
🥘 Ingredients
I used to make this easy butter tart filling along my grandma's amazing No Fail Cold Water Pastry, However, 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 and enjoy pecan butter tarts instead!
For this recipe, you will need:
- butter * I use unsalted
- brown sugar
- eggs
- cream (table cream)
- white vinegar
- raisins (or chopped pecans)
- tart shells * you can buy them if you're in a hurry or make them with my No Fail Pie Crust (Cold Water Pastry) recipe
*See recipe card for ingredient amounts
👪 Serving size
This recipe makes 18 butter tarts, but you can half, double or triple the recipe by clicking on the blue servings number in the recipe card. Simply select the number of servings you'd like and the ingredient amounts will adjust accordingly.
🌡️Storage
- These butter tarts can be stored, in a sealed container, in the fridge for 2-3 days.
- This recipe freezes well for up to 3 months in a sealed container.*If you stack them, be sure they are completely cooled (hardened) and put parchment or wax paper between the layers.
💭 Top tips
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.
Store your pecan (and other nuts) in the fridge - they last longer and keep fresher. And if you don't plan on using them in the near future, you can store them in the freezer. Most nuts will keep well for at least 6 months in the freezer. * Just keep and eye on the expiry date.
So if you're looking for THE Best Butter Tart recipe you'll ever taste, then give these Best Ever Butter Tarts a try!
If you love Butter Tarts, give my other butter tart recipes a try:
Butter Tart Thumbprint Cookies
⭐ REVIEWS
Did you make this recipe? Please RATE THE RECIPE below!
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📋 Best Butter Tart Recipe
Ingredients
- 2 tablespoon butter melted
- 1 cup brown sugar
- 2 eggs slightly beaten
- ¼ cup cream
- 1 teaspoon vinegar
- ½ cup raisins (approximately) or substitute finely chopped pecans
- 18 tart shells
Instructions
- Preheat oven to 400 degrees F/205 degrees C.
- Mix ingredients in large bowl, in order given (butter, brown sugar, eggs, cream) then add vinegar last.*It's important that you add in order given.
- Place a few raisins or chopped pecans in unbaked tarts shells
- Pour filling in to tart shell to ⅔ full.
- Bake for 12-14 minutes or until filling is set and shells are lightly browned.
- Cool until completely set.
Notes
- These butter tarts can be stored, in a sealed container, in the fridge for 2-3 days.
- This recipe freezes well for up to 3 months in a sealed container.*If you stack them, be sure they are completely cooled (hardened) and put parchment or wax paper between the layers.
Tasty Eats Ronit Penso
Looks delicious! 🙂
Food Meanderings
Thanks - they are!
foodinbooks
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!
Food Meanderings
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!
Sue Slaght
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?
Food Meanderings
That's awesome, Sue! I hope he likes them as much as his Grandma's! 🙂
Teresa
It's not Christmas without butter tarts!
theeconomicfoodie
Mmmm tarts are so yummy!!!
Food Meanderings
I agree!