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. This recipe is my family’s favourite 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 amazing butter tarts all year round- lucky me! But alas, those were the glory days -when calories had no meaning.
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 these butter tarts with my grandma’s amazing cold water pastry recipe, but I just don’t have the time to be making pastry these days (especially around Christmas!) Hopefully I will again one day. But even with store-bought pastry, these butter tarts will leave you begging for more. And although I love raisins in my butter tarts, not everyone does (including half my family) so you can easily substitute pecans. Enjoy!
Read more about Grandma’s Butter tarts: Comfort and Baked Expectations
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.
Best Ever Butter Tarts
These amazing butter tarts can be made in under 20 minutes with store-bought tart shells
- 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
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.
*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