Canadian Butter Tarts

Jen Smallwood


These butter tarts are a bit runny - but all so delicious....
this recipe comes my girlfriend in Brantford, Ontario, who got it from her grandmother, love grandmothers recipes...


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1 dozen
10 Min
10 Min


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2 c
all-purpose flour
1 c
1/2 tsp
1 Tbsp
2 Tbsp
1/2 c
brown sugar
1/2 c
corn syrup
1 Tbsp
melted butter
1 tsp
1 c
raisins, optional, or can be replaced with chopped pecans or walnut

How to Make Canadian Butter Tarts


  • 1Pastry:
    Blend the shortening and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and about the size of frozen peas.
  • 2In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
  • 3Mix all ingredients together, but only until just mixed and no more.
    The key to flaky pastry is not to overhandle the dough
  • 4For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.
  • 5Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.
  • 6Filling:
    In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
  • 7Spoon filling into pastry shell to just below the rim.
    Bake at 400 for about 10 mins until golden brown.
    Makes about a dozen tarts.

Printable Recipe Card

About Canadian Butter Tarts

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: Canadian

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