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!
You will roll out half a 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.
They have always been a delicious holiday treat.
The recipe calls for currants (which are smaller, sweeter raisins) but you can also use raisins.
I sometimes add whole pecans to them too!
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!
- 1/2 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
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!