Rating
Suz’s Canadian Butter Tarts
Click to rate this recipe!
[Total: 1 Average: 5]
Every culture seems to have a version of this syrupy tart. In Canada, butter tarts are a common bakery item and everyone has their favourite version – some cooks add walnuts, some are purists using just raisins. In our house homemade butter tarts are a Christmas treat. So very simple to make, and so very good to eat! These are always best made with homemade pastry in shallow tart pans, but just as good using prepared frozen tart shells – unsweetened, if possible. This recipe makes about 18 standard-sized tarts.
Note on the brown sugar: this is 1 cup very loosely measured. If your brown sugar has settled or dried out, or if you pack it into the measuring cup, then you need much less. It would be closer to 1/3 to 1/2 cup brown sugar.
Ingredients
1/2 cup butter
1/2 to 1 cup brown sugar (See Note above)
1 cup corn syrup
2 eggs, slightly beaten
1 t. vanilla extract
frozen or prepared tart shells
1 t. raisins
[1/2 t. ground walnuts or almonds – optional]
Instructions
Preheat oven to 425F.
Combine in bowl and microwave 2 min to heat:
1/2 cup butter
1 cup brown sugar**
1 cup corn syrup
Stir to cool then beat in:
2 eggs, slightly beaten
1 t. vanilla extract
**This is 1 cup brown sugar very loosely measured. If your brown sugar has settled or dried out, or if you pack it into the measuring cup, then you need much less. It would be closer to 1/3 to 1/2 cup brown sugar.
Arrange tart shells on cookie sheet. Place in each tart shell:
1 t. raisins
[1/2 t. ground walnuts or almonds – optional]
Fill each shell with approx. 1/8 cup filling mixture.
Bake at 425F for 10 min, then reduce heat to 350F for 5 minutes.
Remove from oven & let cool before eating (you’ll have to restrain yourself…)
3 Comments. Leave new
I really like cooking. Thanks for this recipe.
We like it better when we cut the brown sugar down to 1/3 cup
It depends how ‘packed’ the brown sugar is. This would be one cup very loosely measured. If your brown sugar has settled or is packed into the cup, then you would need much less. Closer to a 1/3 or 1/2 cup, so that sounds about right!