Powered by Mom shares a Butter Tart Recipe
A Canadian Holiday Treat
One of my absolute favourite Christmas treats since I was a kid are butter tarts a sweet raisin/walnut combination in small bite size flaky pastry shells who wouldn’t like them?! I always thought butter tarts should be a year round treat but for some reason most of us only make them at Christmas or maybe that’s a good thing as I would probably eat too many of them year round instead of just at Christmas.
I was surprised to learn last year that butter tarts are very much a Canadian thing and I here I thought everyone in North America must love butter tarts like I do. I went online to look up some butter tarts recipes as my mom never wrote her recipes down so I had to do some testing to come up with a recipe as close to my mom’s as I could.
Butter tarts are a Canadian tradition for the Christmas holidays. They have a gooey filling and can have raisins, pecans or walnuts in them with a slight caramel flavour mixed in. Of course there are many variations of this Canadian treat, see which one/s you like!
- 1/3 cup dark corn syrup
- 1/3 cup melted butter
- 1 cup brown sugar
- 2 eggs, beaten until just mixed (don't overmix)
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 1 cup raisins (or if using chopped pecans or walnuts 1/2 cup of raisins & 1/2 cup of nuts)
- 24 frozen tart shells, defrosted
- Preheat oven to 375 F.
- In a bowl mix the corn syrup, melted butter and brown sugar. Add eggs and mix well.
- Add the lemon juice and vanilla and mix well, stir in the raisins.
- Place the tarts on a cookie sheet. Fill the tarts with the mixture and bake for 15 minutes or until crust is a golden colour.
- The filling mixture will rise/puff up but it will fall and settle during the cooling process.
Butter tarts are meant to be eaten at room temperature. You can eat them slightly warm, I know some people like it that way and it is tasty.
These should be slightly gooey when cooled but not dripping everywhere.
For the shells I just use pre-made ones they taste fine for me and save me time but feel free of course to make your own pastry 🙂