Let cooked butter tarts cool in pans for 10 minutes after removing from oven then remove and place on racks until completely cool.
Butter tart full#
I like runny- the type that dribbles when you bite into one if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. Bake at 400F for 15-20 minutes filling will be lightly browned but still bubbling. Retrieve tart shells and divide raisins equally into all shells then divide butter mixture into all tarts. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup stir well until sugar is dissolved and butter is creamed. In a small bowl, place raisins and cover with hot tap water let stand on the counter for 30 minutes. Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles fit dough circles into muffin cups set aside in fridge until ready to fill. degree oven for 22 – 24 minutes or until pastry is golden brown. 
Carefully spoon into 24 three-inch pastry-lined tart shells, filling ⅔ full. Stir in the chopped pecans or walnuts, if using. Add the eggs and vanilla and stir thoroughly to combine. Measure the brown sugar, maple syrup, and butter into a medium bowl. After draining the last time, squeeze them with your hands to remove excess water. Rinse sultana raisins (look for organic) with hot water a couple of times. You can use Bob's Red Mill Gluten-Free Pie Crust mix to make gluten-free butter tarts, or your favourite gluten-free pastry recipe. However, I persisted and found that if I coaxed the little rounds into the tart pans and spoke nicely to them, they cooperated. Gluten-free pastry is not the easiest thing to handle and at times, it can be downright frustrating. This year, I also made a batch of tarts with gluten-free pastry with good results. well, it never fails! However, if you're short on time, you can also make these butter tarts using frozen shells. I usually use my recipe for Never Fail Pastry because. Start by making the pastry for the tarts. In memory of my sweet, generous, thoughtful mother-in-law, I'm sharing her recipe for the very best Canadian butter tarts! Nana passed away a few weeks ago, still active and young-at-heart at the age of 95. I decided it was my turn to honor this annual tradition, and armed with her recipe, I was happy to take over this responsibility. When Nana turned 89, she gave up baking butter tarts. It's folded and filed in my recipe cupboard and I take it out each year to make my own. I still have the sheet of looseleaf paper on which she recorded this recipe in her beautiful handwriting. Allow to cool completely before cutting into squares. Pour over baked crust, then return to the oven for about 20 minutes. Mix together the filling ingredients, then stir in the raisins. 
Plump the raisins by soaking them in hot water, then draining and drying. Several years ago, I finally got up the nerve to ask her for the recipe, which she, of course, willingly passed on to me. Press the crumbs into the bottom of the pan. We all agree that hers are the best in the world. However, this recipe for traditional butter tarts can be adapted to your family's tastes.Ĭhristmas time means butter tarts in our home! Every Christmas that I can remember my family has looked forward to receiving a cookie tin filled with butter tarts from my mother-in-law. Everyone has a favourite way to make their traditional Christmas goodies, and this recipe is mine. They rate right up there with Nanaimo bars, bacon, poutine, and maple syrup. Is there anything more Canadian than butter tarts? With a flaky pastry crust, a soft and gooey center, and a slightly chewy top, Nana's Butter Tarts will become your favourite butter tart recipe, too! Here's the best classic recipe for traditional Canadian butter tarts made with raisins, optional nuts, and sweetened with maple syrup.
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