Go Back
Old-Fashioned Butter Tarts Recipe (Just Like Grandma Used to Make!)

Old-Fashioned Butter Tarts

Classic Canadian butter tarts with flaky pastry shells and a rich, gooey brown sugar filling. Raisins are traditional, while pecans or walnuts make a delicious optional addition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Butter Tart Filling
  • 12 shells Unbaked 3-inch tart shells, homemade or refrigerated/frozen
  • 1/2 cup Unsalted butter, melted or softened
  • 1 cup Light brown sugar, packed
  • 1/2 cup Light corn syrup
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
Optional Add-Ins
  • 1/2 cup Raisins
  • 1/2 cup Chopped pecans or walnuts
Homemade Pastry, Optional
  • 1 1/2 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Cold unsalted butter or shortening
  • 1/4 to 1/3 cup Ice water

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C), and arrange the 12 unbaked tart shells in the cups of a muffin tin.
  2. If using raisins, cover them with hot water for about 5 minutes, drain them well, and pat them dry. This helps keep the raisins tender and plump while they bake.
  3. Whisk the melted or softened butter, packed brown sugar, corn syrup, egg, vanilla, and salt until smooth. Mix just until combined rather than whipping in lots of air.
  4. Divide the raisins, chopped pecans, or chopped walnuts among the tart shells, using either one addition or a combination according to preference.
  5. Pour the filling into the shells, filling each one only one-half to two-thirds full. The filling bubbles and expands as it bakes, so leaving space helps prevent overflow.
  6. Bake for 18–25 minutes, until the pastry is golden and the filling is bubbling and set around the edges while remaining slightly soft in the center.
  7. Cool the tarts in the pan for 10–15 minutes, then transfer them to a rack and let them cool for at least 15 minutes before serving. The filling thickens as it cools.

Notes

For homemade pastry, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt, cut in 1/2 cup cold unsalted butter or shortening until coarse crumbs form, add 1/4 to 1/3 cup ice water a tablespoon at a time, chill for 30 minutes, then roll and cut 12 rounds. Bake for a shorter time for a softer center or a few additional minutes for a firmer filling, but avoid overbaking.