Grandma’s Butter Tarts

4.56 from 9 votes

Grandma's Butter Tarts are a classic Canadian dessert with a rich, gooey filling and flaky crust. This recipe has been loved for generations!

Total Time1 20

Course: Dessert, Holiday Baking

Cuisine: American

Servings: Butter Tarts

Calories: 292kcal

Author: Jessica

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.

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.