You must try my famous recipe for the best butter tarts ever!
Last week I shared my Easiest Pie Recipe & Video and promised I’d share with you my apple pie filing recipe.
So why are you looking at a butter tart??
Well, let’s just say that my family ate that pie before I had a chance to take photos of it!
So today I’ll share with you my Best Butter Tart Recipe!
I’m sharing a printable recipe below but here are a few handy tips 😉
First you’ll need to roll out your favorite pastry recipe thinly and cut into 4″ rounds.
Once you assemble all the filling ingredients together, I find it best to pour it in with a bowl with a spout on it.
You can also use a small measuring cup to scoop the filling into the pastry cups.
Butter tarts are very Canadian. I’ve been making them {and eating them!} for as long as I can remember.
And it’s always been a delicious holiday memory.
The recipe calls for currants {which are smaller, sweeter raisins} but you can also use raisins.
Note: I’ve always made my butter tarts with Crisco shortening because it’s the recipe I’ve had for years. And since I already make my pastry using Crisco I’ve just continued to use it in my butter tarts. Please feel free to substitute it for butter!
- 1 pie pastry recipe
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup Crisco shortening (or butter)
- 1 egg slightly beaten
- 1 tsp vanilla
- 3/4 cup currants or raisins
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Preheat oven to 425 deg F.
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Make pie pastry and roll out pastry thinly and cut into 4" rounds.
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Fit into 12 count muffin tin (no need to grease).
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Combine all filling ingredients and mix well.
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Fill 1/2 of each pastry cups with filling.
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Bake on bottom shelf for 12-15 min or just until set.
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Don't overbake and underbaking will make them runny.
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Cool in tin then remove to wire cooling rack.
Enjoy!
Emily @ Two Purple Couches says
December 23, 2013 at 5:36 pmOooh, these sound tasty! Thanks for sharing!
Jamie says
December 27, 2013 at 10:24 pmThanks Emily!
Hugs,
Jamie
Jan says
November 27, 2014 at 3:20 pmAs a Canadian, I even learned to make this in Home Ec class many years ago. But I’m a bit of an odd Canadian since I can’t stand raisins in anything except cinnamon bread. So what’s a girl to do? I pretend I don’t see the word ‘raisin’ in the recipe and substitute chopped pecans or walnuts instead. They’re equally yummy for anyone with an aversion yo raisins. Lol
Pamela R LePage says
April 30, 2017 at 2:14 pmThey sound yummy, I like raisins just not in my baked food..lol so I just might sub for pecan’s……
Jamie says
May 10, 2017 at 11:19 pmOooh that sounds like a great idea!
Kathryn Kollmorgen says
January 22, 2018 at 9:16 pmHi Jamie,
These look delicious, though I was wondering if I could use butter rather than the Crisco shortening as that doesn’t exist here in Melbourne Australia.
Best wishes,
Kathryn
Jamie says
February 10, 2018 at 9:20 pmHi Kathryn,
I used to always use the pate brisee recipe from Martha Stewart that uses butter and it’s a delicious pie recipe. I hope that helps!
Hugs, Jamie
Donna B Oliphint says
December 22, 2018 at 7:42 amWhy are these called Butter Tarts when you use Crisco? Can you substitute butter?
Jamie says
December 22, 2018 at 10:06 amYes you definitely can! This is just the recipe I’ve used for years and since I already have Crisco out for making my pastry, I’ve continued to use it in this recipe.
Hugs, Jamie
Maureen says
December 22, 2018 at 10:36 pmJust made these 2018! So yummy and perfect. Thank you Jamie.