Best Butter Tart Recipe Ever
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!
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.
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.
You can also use a small measuring cup to scoop the filling into the pastry cups makes it much easier.
These tasty tarts have always been a delicious holiday treat that I make year after year!
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!
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!
Best Butter Tart Recipe Ever
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!
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Oooh, these sound tasty! Thanks for sharing!
Thanks Emily!
Hugs,
Jamie
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
They sound yummy, I like raisins just not in my baked food..lol so I just might sub for pecan’s……
Oooh that sounds like a great idea!
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
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
Why are these called Butter Tarts when you use Crisco? Can you substitute butter?
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
Just made these 2018! So yummy and perfect. Thank you Jamie.
After trying many different versions this is the winner! Just the right consistency. Thank you for helping me bake a truly bedt butter tart.
YA! I’m so glad it was the winner. It’s been my favorite for as long as I can remember.
Hugs, Jamie
Does the Crisco give it a different taste than the butter?
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!
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
Some store bought tarts use a combo of butter and margarine so that they can still call them butter tarts. Nothing but nothing beats butter.