Recipes

The Ultimate Butter Tart

Did you know that the butter tart is the most iconic dessert in Canada! The Ultimate Butter Tart is a rich and indulgent treat with a sweet syrupy raisin filling encased with a flaky buttery pastry.

Friends and family cheer when the word gets out that I baked up some of these amazing tarts. When my daughters were little they would hang out in the kitchen waiting for the tarts to come out of the oven, and Lo always put in her special order for “no raisins” please!

The Ultimate Butter Tart, an original Crisco recipe, is by far the best butter tart recipe you will make for this traditional Canadian treat. There are other recipes out there, but this recipe, with the slightly runny centre, is truly the perfect butter tart recipe.

I love the simplicity of the filling in this recipe, and a great variation is to replace the corn syrup with maple syrup and use walnuts instead of the raisins.

If you don’t have time to prepare home-made pastry, you can use 12 frozen tart shells.

The Ultimate Butter Tart is Canadian, eh!

Tart Shells

INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1 cup Crisco shortening
  • 4 tbsp ice water

INSTRUCTIONS

  1. Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender until mixture resembles coarse crumbs.
  2. Pour ice water over flour mixture. Stir with fork until mixture is moistened.
  3. Shape dough into a ball. Divide dough in half. Roll out each half separately.
  4. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into medium-sized muffin cups.

FILLING INGREDIENTS

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup Golden Flavour Crisco or margarine
  • 1 egg slightly beaten
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup Sun-Maid raisins

Butter Tart Instructions

  1. Prepare tart shells using Crisco pastry or use 12 frozen tart shells.
  2. Combine all filling ingredients, except raisins. Mix well.
  3. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake in 425 degrees F for 12-15 minutes or just until set. Don’t overbake. Under-baking makes them runnier.
  4. Cool on wire rack, then remove from pans.
The Ultimate Butter Tart

The Ultimate Butter Tart

Linda KrenzLinda Krenz
The Ultimate Butter Tart is a rich and indulgent treat with a sweet syrupy raisin filling encased with a flaky buttery pastry.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Dessert

Ingredients
  

Tart Shells

  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1 cup Crisco shortening
  • 4 tbsp ice water

Filling

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup Golden Flavour Crisco or margarine
  • 1 egg, slightly beaten
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup Sun-Maid raisins

Instructions
 

Tart Shells

  • Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender until mixture resembles coarse crumbs.
  • Pour ice water over flour mixture. Stir with fork until mixture is moistened.
  • Shape dough into a ball. Divide dough in half. Roll out each half separately.
  • Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into medium-sized muffin cups.

Butter Tart

  • Prepare tart shells using Crisco pastry or use 12 frozen tart shells.
  • Combine all filling ingredients, except raisins. Mix well.
  • Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake in 425 degrees F for 12-15 minutes or just until set. Don't overbake. Under-baking makes them runnier.
  • Cool on wire rack, then remove from pans.
Keyword butter tart, The Ultimate Butter Tart

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