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December 19, 2013 · 15 Comments

Best Butter Tart Recipe Ever

Baking Recipes· Christmas

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

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!

Baking tips

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

Best butter tart recipe ever / rolling out the dough - So Much Better With Age

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

Best butter tart recipe ever / spooning the filling into the tart shells - So Much Better With Age

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

Best butter tart recipe ever / tart shells - So Much Better With Age

They 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!

Best Butter Tart Recipe Ever / close up of butter tart - So Much Better With Age

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 as much as our family does!

Make sure to pin it for later!

The Best Butter Tarts!

click in case you missed:

The Best Blueberry Pie

Carrot Pie (just like pumpkin pie)

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Reader Interactions

Comments

  1. Emily @ Two Purple Couches says

    December 23, 2013 at 5:36 pm

    Oooh, these sound tasty! Thanks for sharing!

    Reply
    • Jamie says

      December 27, 2013 at 10:24 pm

      Thanks Emily!
      Hugs,
      Jamie

      Reply
  2. Jan says

    November 27, 2014 at 3:20 pm

    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

    Reply
  3. Pamela R LePage says

    April 30, 2017 at 2:14 pm

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

    Reply
    • Jamie says

      May 10, 2017 at 11:19 pm

      Oooh that sounds like a great idea!

      Reply
  4. Kathryn Kollmorgen says

    January 22, 2018 at 9:16 pm

    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

    Reply
  5. Jamie says

    February 10, 2018 at 9:20 pm

    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

    Reply
  6. Donna B Oliphint says

    December 22, 2018 at 7:42 am

    Why are these called Butter Tarts when you use Crisco? Can you substitute butter?

    Reply
    • Jamie says

      December 22, 2018 at 10:06 am

      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

      Reply
  7. Maureen says

    December 22, 2018 at 10:36 pm

    5 stars
    Just made these 2018! So yummy and perfect. Thank you Jamie.

    Reply
  8. Susan says

    April 11, 2020 at 1:00 pm

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

    Reply
    • Jamie says

      April 18, 2020 at 7:13 pm

      YA! I’m so glad it was the winner. It’s been my favorite for as long as I can remember.
      Hugs, Jamie

      Reply
  9. Kristin says

    April 19, 2020 at 12:42 pm

    Does the Crisco give it a different taste than the butter?

    Reply
    • Susan says

      April 20, 2020 at 4:37 pm

      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!

      Reply
      • Jamie says

        April 21, 2020 at 12:33 pm

        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

        Reply

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