Butter Tart Recipe

A butter tart recipe is a must have for every Canadian cook and they are enjoyed around the world as well. That gooey, sweet filling and tart shell crust are a perfect combination.

My favorite recipes for butter tart filling calls for raisins so that is what I have given you here, but you can easily turn this into a walnut butter tart or pecan tart by replacing the raisins with an equal amount of pecan halves. They will float to the top of the tarts while they bake and look beautiful.

Do not fill the tart shells to the top with the filling or they will spill over while baking. 2/3 full should be fine.

Preheat oven to 450ºF.

In heavy saucepan, combine the raisins, butter, sugar, syrup and salt. Heat on a warm stove at low heat until butter is melted and the mixture is warm. Remove from heat and add vanilla and eggs. Spoon fill tart tins 2/3 full.

Bake for 10 minutes. Reduce heat to 350ºF and bake for 5 minutes or longer until pastry is golden. Do not let the pastry filling bubble. Let butter tarts cool completely before removing from the tart tin.

Makes 18 tarts

• Replace the raisins with an equal amount of pecan halves for a pecan butter tart recipe. It is best to use the halves rather than pecan pieces because they will float to the top and the halves look much nicer than chopped pieces.
• Omit the raisins and pecans entirely for a plain butter tart.

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