For a deeper flavor, try using dark brown sugar instead of light. If you prefer a smoother filling, you can omit the raisins or chop them finely. Watch the tarts carefully during the last few minutes of baking to prevent the filling from bubbling over. These tarts are best served slightly warm or at room temperature.
Grandma Beatrice's Prize Butter Tarts
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS12
These classic Canadian butter tarts boast a rich, gooey filling studded with plump raisins, all nestled in a flaky, golden crust. A taste of heritage in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol33 mg
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Fiber2 g
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Protein3 g
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Saturated Fat7 g
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Sodium209 mg
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Sugar20 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02
StepIn a medium saucepan, combine brown sugar, raisins, butter, water, maple syrup, and vanilla extract. Cook over medium-low heat, stirring occasionally, until the butter is melted and the mixture is warm, about 5 minutes. Remove from heat and let cool slightly for 10 minutes.
03
StepWhile the filling cools, gently unroll the pie crust dough on a lightly floured surface. Use a 4-inch round cutter or a sharp knife to cut out 12 circles. Press each circle into a cup of a 12-cup muffin tin. (10 minutes)
04
StepIn a small bowl, whisk together the egg and heavy cream. Pour the egg mixture into the cooled raisin mixture and whisk until well combined. (2 minutes)
05
StepSpoon the filling into the prepared pastry shells, filling each about two-thirds full. (5 minutes)
06
StepBake in the preheated oven for 8 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry is golden brown and the filling is set but still slightly soft, about 6 more minutes. Be careful not to overbake; the filling should still have a slight jiggle. (14 minutes)
07
StepRemove from the oven and let cool in the muffin tin for at least 15 minutes before carefully removing the tarts and serving. (15 minutes)
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Please Rate
Enoch Schimmel
Jun 24, 2025I added walnuts to mine and they were fantastic!
Jeffrey Abernathy
Jun 20, 2025My family has been making this recipe for years, thank you so much for sharing
Laurie Parkerohara
Jun 11, 2025These were a hit! So easy to make and everyone loved them.
Lura Collins
Jun 3, 2025The filling was a little too sweet for my taste, I will try to reduce sugar next time.