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!
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.