Butter Tarts has always been a treat that has been enjoyed by my family. Particularly around the holidays. My Nannie was famous for her butter tarts. My family members would beg and plead with my great grandmother each Christmas to make them each a batch to take home. Her tea biscuits were right up there in the ranks too!

I’ve always loved baking and cooking. My Nannie recognized this when I was a young age. A few years after my wedding in 2007, she decided to pass down her personal cookbook to me. It’s an honour What a gem. This book is something that I will always cherish. I was flipping through this book recently and I came across her butter tart recipe. While it seemed easy enough to follow… I didn’t have enough faith in myself to attempt her recipe for my first batch. I searched high and low on the internet and came across a recipe on Brenda’s Canadian Kitchen. Brenda’s recipe took the guess work out of it. I think it also helped that the recipe called for premade dough. The dough is the part I was most nervous about making from scratch.

The butter tarts turned out ok. The first 6 were amazing! The other 6 were an epic fail. I don’t own a rolling pin. I used a beer bottle to roll out the dough for the remain 6 shells, except I left the dough too thick. Opps!

1 pkg. Pillsbury Refrigerated Pie Crusts
1/2 cup seedless raisins
Hot water
1/4 cup butter
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup golden corn syrup
1/2 tsp. vanilla
1 egg (slightly beaten)


Heat oven to 425°F. Oven rack should be in the middle position. 

Allow pie crusts to stand at room temperature for 15 minutes to soften (take pouches out of box but leave unopened until ready to use).

Gently unroll crust. With 4-inch (10 cm) round cutter, cut 6 rounds from each crust. To get the last round you will need to re-roll the scraps of dough to same thickness as original crust. If you don’t have a 4-inch cutter, a large glass or mug will work (just be sure it is 4-inches in diameter). Using a metal lifter transfer each round to ungreased 12-cup muffin pan (I strongly suggest greasing the pan – I used nonstick cooking spray). Ease the pastry into each cup, gently pressing sides to edges of muffin cups (don’t press the bottoms).

Pour boiling water over raisins. Allow to stand 7 minutes. Meanwhile in a small saucepan, over medium-low heat, melt butter. Continue heating and stir in brown sugar, salt, corn syrup, and vanilla. Add beaten egg and stir constantly until mixture is very hot, but not boiling. Remove from heat. Drain raisins and stir into mixture.

Fill each pastry-lined cup half full (about 1½ to 2 tablespoons each). DO NOT OVERFILL – FILLING BUBBLES UP WHEN BAKING.

Bake for 13 to 15 minutes. Pastry will be deep golden brown and filling will be bubbling rapidly. Place pan on wire rack and allow to cool for 15 minutes. Run a knife around edges of tarts and carefully remove from pan. Cool completely on wire rack.
Makes 12 tarts.
Source: Life Made Delicious and Brenda’s Canadian Kitchen

I didn’t have any corn syrup handy. I substituted with Aunt Jemima Syrup.

3 Comments on Butter Tarts

  1. Sarah
    December 22, 2011 at 4:09 pm (6 years ago)


  2. Annie1
    May 19, 2013 at 5:57 pm (5 years ago)

    I adore butter tarts! I love that you roll your dough out with a beer bottle lol

    RAFFLECOPTER NAME is Anne Taylor


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