Today, I am sharing my family recipe for my Grandma's Butter Tarts, a classic that's been loved for generations. Years ago, while baking a double batch, I accidentally ended up quadrupling the butter, and that happy mistake is what truly made this recipe unforgettable. The tarts turned out rich, gooey, and absolutely irresistible, beucase lets be honest, when it comes to butter tarts, more butter is never a bad idea!
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Looking for more classic Christmas recipes? You have to try this mouth-watering Christmas crack with graham crackers, my bite-sized strawberry nutella cheesecakes, and my buttery chocolate dipped shortbread cookies!
Why You'll Love This Butter Tarts Recipe
- This butter tart recipe has been made hundreds of times, literally. It has been thoroughly tested and delivers consistent results every time.
- They are easily customizable. Make them with raisins, without raisins, or add pecans to suit everyone's preferences.
- This butter tarts recipe is truly Canadian, created in Canada, by Canadians!
- These butter tarts are a must-have for Christmas baking, holiday cookie trays and family gatherings.
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Classic Butter Tart Ingredients
- Pie Crust - For this recipe, you will need a full recipe of my sweet dough pie crust or store-bought pie crust shells.
- Pecans & Raisins - These are controversial ingredients in the butter tart world, and completely optional. Personally, I love them both!
- Raisins - Golden raisins are preferred for baking. Regular brown raisins can have a grainy texture when used in baking.
A full list of ingredients with exact quantities can be found on the recipe card below.
Butter Tart Variations
- With Raisins - Potentially the most controversial ingredient ever is raisins in butter tarts! Personally, I love them, but if you don't, simply leave them out!
- With Nuts - Another ingredient that everyone has an opinion on is adding pecans to butter tarts. I grew up with raisins and pecans in my butter tarts, but you can leave them out or add them in. Pecans are the traditional nut to use, but chopped walnuts can be used too!
- Maple Butter Tarts - To make these butter tarts with a hint of maple flavor, replace half of the brown sugar with maple syrup.
How To Make Grandma's Old Fashioned Butter Tarts
Step 1
Roll out the prepared sweet dough pie crust and cut 12 circles, large enough to fully fit each space on the muffin tin. Press the dough in so it fully covers the bottom and sides.
Step 2
Place the golden raisins into a small bowl and cover with boiling water. Let the raisins soak for 15 minutes.
Prepare the batter while the raisins are soaking.
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Step 3
In a large bowl, combine the butter, brown sugar, corn syrup, egg, vanilla extract and salt. Use a hand mixer to whip the ingredients into a smooth batter.
Step 4
After the raisins have soaked for 15 minutes, drain off the excess water and add them to the butter tart batter.
Using a sturdy spoon, fold the raisins and pecans into the batter.
Step 5
Evenly portion out the butter tart batter into the prepared pie crust shells and bake.
Step 6
Bake butter tarts for 15-20 minutes at 400°F. Let the butter tarts cool completely in the muffin tin before removing them.
Expert Tips
- Butter tart filling bubbles as it bakes. To prevent overflow and sticking, gently extend the pie crust slightly up and over the edges of each tart shell. This can help create a barrier before it spills over.
- Using parchment paper liners or lightly greasing the muffin tin with butter provides extra protection against sticking.
- Let the butter tarts cool completely before removing them from the muffin pan. This gives the filling time to set, and you could risk burning yourself if you remove the tarts while they are hot.
How To Store Butter Tarts
Prepared butter tarts should be stored in an airtight container and can be kept at room temperature for up to 24 hours, refrigerated for 4-5 days or frozen for up to 3 months.
Frequently Asked Questions
There are many, many recipes and ways to make butter tarts. This old-fashioned recipe for my Grandma's Butter Tarts is inherently runny. They are a messy, delicious, wonderful dessert!
Yes, butter tarts are a classic Canadian dessert with roots dating back to the early 1900's. They are considered one of Canada's most iconic traditional recipes, alongside the classic Canadian poutine, of course!
The tart shells should be around ¾ full. If you are worried about the butter tarts bubbling over and sticking, extend the pie crust outside of the space in the muffin tin or use parchment paper liners.
Baked butter tarts can be stored at room temperature for up to 24 hours. For prolonged storage, store them in an airtight container in the refrigerator for up to 5 days.
Yes, butter tarts freeze very well. Once fully cooled, place them into an airtight container or freezer bag and freeze them for up to 3 months. Thaw butter tarts at room temperature before serving.
More Bite-Sized Dessert Recipes
These classic butter tarts are a part of our 12 Days of Christmas Series - Season 1. Check out Day 4: Chocolate Dipped Shortbread Cookies! 🎄
If you made this recipe for my Grandma's Butter Tarts or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Grandma's Butter Tarts
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Print Recipe Pin RecipeIngredients
- 1 Sweet Dough Pie Crust Recipe top and bottom crust required
- 2 cups Hot Water boiling
- 1 cup Golden Raisins
- ½ cup Butter softened
- ⅔ cup Brown Sugar well packed
- ½ cup Dark Corn Syrup
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- Pinch Salt
- ½ cup Pecans chopped (optional)
Instructions
- Prepare pie crust and cut into 4" diameter circles. Press the pie crust into the muffin tin and set aside. Preheat oven to 400°F.
- In a small bowl, combine the hot water and golden raisins. Let the raisins soak for 15 minutes. After 15 minutes, drain off the water and set the raisins aside.
- To make the filling, in a large mixing bowl, combine the butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt. Using a hand mixer, mix for about 2 minutes on medium speed until the mixture is well combined and smooth. (There will likely still be lumps of butter in the batter)
- Using a sturdy spoon, fold the soaked raisins and chopped pecans into the batter. Portion batter equally into prepared muffin tin pie crusts, filling each shell about ¾ of the way. Bake for 15-20 minutes, until the pie crusts are golden brown and the mixture is bubbling.
- Let the butter tarts cool completely before removing them from the muffin pan.
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Notes
- To prevent the butter tart batter from overflowing and sticking, gently extend the pie crust slightly up and over the edges of each tart shell. This can help create a barrier before it spills over.
- Using parchment paper liners or lightly greasing the muffin tin with butter provides extra protection against sticking.
- Store butter tarts in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 5 days.
- Butter tarts can be frozen for up to 3 months in a freezer bag and left to thaw at room temperature before serving.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Rose says
Do you not have to butter tins before pressing dough into them, won't they stick
Jessica says
Hi there, the dough has enough butter in it that they will not stick! So no pre-buttering required! If you are using a store bought dough or one with a lower fat content, then I would consider greasing the tin with a little bit of melted butter or coconut oil prior to adding the dough.
Kristen Warbeck says
Mine are sticking! I had to pry them out with a spoon, so sad but they still tasted amazing!
Jessica says
Oh no! I am sorry to hear that. But I am still glad that you liked them!
Allison says
Best butter tarts!!!!!
Yum yum a Christmas must have.
Have to always make sure the tart crust is way bigger than the tin size or you’ll get sticking because the sauce boiler over. If it does boil over very carefully remove the tart when they are still warm, you may have luck getting some out whole.
Jessica says
This is truly one of my favourite recipes on my site. This recipe for my Grandma's butter tarts will always be a staple holiday recipe in my house, and I hope it brings as much you just as much joy!