In my world, it’s just not Christmas without Butter Tarts.
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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.
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
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:
Best Ever Butter Tarts
- 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.