|

Best Butter Tart Recipe Ever

You must try my famous recipe for the best butter tarts ever!

Baked butter tarts on a white cake stand.

My family loves butter tarts and this recipe has been in my family for ages. Butter tarts are a Canadian thing and if you haven’t tried one before you will soon be hooked!

Make sure to use my easiest and flakiest pie pastry recipe too!

Baking tips

You will roll out half a pastry recipe thinly and cut into 4″ rounds.

Rolling out the dough for the butter tarts.

Once you assemble all the delicious filling ingredients together, I find it best to pour it in the pastry shells with a bowl that has a spout on it.

Spooning the filling into the tarts before being baked.

You can also use a small measuring cup to scoop the filling into the pastry cups.

A white mixing bowl with the tart shell filling in it.

These tasty tarts have always been a delicious holiday treat.

Best butter tart recipe ever / close up of butter tarts - So Much Better With Age

The recipe calls for currants (which are smaller, sweeter raisins) but you can also use raisins.

I sometimes add whole pecans to them too just to change things up!

The butter tarts with pecans sitting on a cake stand.
Butter tart on a plate with a fork beside it.

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!

Print Recipe
5 from 1 vote

Best Butter Tart Recipe Ever

The best butter tart you’ve ever tasted! Perfect for this holiday season.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 12 tarts
Author: Jamie Lundstrom – So Much Better With Age

Ingredients

  • 1/2 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

Instructions

  • Preheat oven to 425 deg F. 
  • Roll out pastry thinly and cut into 4" rounds.
  • Fit into 12 count muffin tin (no need to grease).
  • Combine all filling ingredients and mix well.
  • Fill 1/2 of each pastry cups with filling.
  • Bake on bottom shelf for 12-15 min or just until set.
  • Don’t overbake and underbaking will make them runny.
  • Cool in tin then remove to wire cooling rack.

I hope you enjoy these tasty butter tarts as much as our family does!

Make sure to pin it for later!

The Best Butter Tarts! poster.

click in case you missed:

Best Pie Pastry Recipe Ever

The Best Blueberry Pie

The Best Blueberry Pie graphic.

Similar Posts

15 Comments

  1. As 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

  2. They sound yummy, I like raisins just not in my baked food..lol so I just might sub for pecan’s……

  3. Hi 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

  4. Hi 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

    1. Yes 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

  5. After trying many different versions this is the winner! Just the right consistency. Thank you for helping me bake a truly bedt butter tart.

    1. I used Crisco as per recipe and didn’t miss the butter. Tasted like traditional butter tart. I thought it was the perfect middle….really good!

      1. Thanks for the answering the question, Susan! I have only tried the recipe with Crisco and never messed around with it. Hope you’re well!
        Hugs, Jamie

Leave a Reply

Your email address will not be published.

Recipe Rating