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Butter Tarts Recipe A Classic Canadian Favorite

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Butter tarts in Canada are a Christmas must have, every family has their own idea of what makes the best butter tart. Today I am sharing our family recipe. My Mom would be 98 this year and she made these for as long as she could remember, and baked dozens of them to sell for extra Christmas money. A recipe doesn’t come more time honoured and trusted then this one does, I am certain your family will love our families version.

the best butter tarts ever, cut open with a flakey crust and filled with currants.

Our recipe is made with currants, some people use raisins, some people use pecan, or walnuts. We never ever use anything but currants in my Mom’s recipe, raisins are much too sweet.

Butter Tart Ingredients

For 1 dozen large or two dozen small butter tarts you will need:

1 cup brown sugar

1/2 cup butter melted

2 large eggs

1/2 tsp salt

1 tsp vanilla

1/4 cup corn syrup (optional)

1 cup currants

Instructions

Place the currants in a bowl, cover with boiling water, let them soak while making the pie crust.

A bowl of currents being softened in boiling water while making butter tarts.

Make the pie crust and line your tart tins. You can use any pie crust recipe you like. Here is my recipe for pie crust.

Drain the currants and place a heaping teaspoon of currants in each large tart tin, or 8-10 currants in the bottom of each tiny tart tin.

Filling a tray of a dozen tart tins with currants for making butter tarts.

Note: Lots of butter tart recipes mix the currants into the sugar and then put them in the tart tins. My mother taught me to do it separately so you don’t have a dry tart with too many currants or too sweet without any currants.

Preheat oven to 400 F.

Butter tart filling is super simple to make. Mix the sugar, butter, eggs, salt, vanilla, and corn syrup together. Beat until well combined.

Fill each tart tin 2/3 full about a tablespoon. The filling rises so careful not to overfill them.

Filling tart tins with butter tart filling so that each tart is 2/3 full.

Bake at 400 F 15-20 minutes until crust is just golden.

A tray of just out of the oven butter tarts.

Butter tarts are delicious warm. but be careful not to serve them hot. The inside moist filling can burn the tongue if served right out of the oven. Even Hubs learned to let them sit for 15 before digging it.

Freezing Butter Tarts

Butter tarts freeze well, I bake mine ahead, wrap them well in parchment bundles so I can just grab six at a time for serving.

Butter tarts bundled in parchment paper and placed in an airtight sealer for freezing.

Your butter tarts will freeze well for up to 3 months. Pull them out of the freezer an hour before serving and your all good. My brothers use to steal lots of these right out of the freezer so we always had to stash them.

If your not ready to bake tarts today, please pin it to make later.

Golden flakey from scratch flaky crust willed with currants and a brown sugar filling,

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the best butter tarts ever, cut open with a flakey crust and filled with currants.

Butter Tarts Recipe A Canada Classic Favorite

A large recipe for two dozen butter tarts. This butter tart recipe is time proven, classic and delicious.
Print Recipe

Ingredients

  • 1 cup brown sugar
  • ½ cup butter melted
  • 2 large eggs
  • ½ tsp salt
  • 1 tsp vanilla
  • ¼ cup corn syrup

Instructions

  • Make the pie crust and line your tart tins. You can use any pie crust recipe you like.
  • Place the currants in a bowl, cover with boiling water, let them soak while making the pie crust.
  • Drain the currants and place a heaping teaspoon of currants in each large tart tin, or 8-10 currants in the bottom of each tiny tart tin.
  • Butter tart filling is super simple to make. Mix the sugar, butter, eggs, salt, vanilla, and corn syrup together. Beat until well combined.
  • Fill each tart tin 2/3 full.
  • Bake at 400 F 15-20 minutes until crust is just golden.
Servings: 14 large tarts

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