Butter Tarts | Recipes

Butter Tarts

(89) Ratings:
Prep Time:
Baking Time:
Makes:16 tarts
Freezing:not recommended

Teach your little one this classically Canadian treat.



1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL salt
½ cup 125 mL Crisco® All Vegetable Shortening, well-chilled
3-6 tbsp 45-90 mL ice cold water


2 eggs
½ cup 125 mL packed brown sugar
¼ cup 50 mL butter, melted
1 cup 250 mL corn syrup
1 tsp 5 mL vanilla extract
½ tsp 2 mL salt
1/3 cup 75 mL raisins
1/3 cup 75 mL chopped walnuts


  1. Pastry: Mix flour and salt in a large mixing bowl.
  2. Cut chilled shortening into ½” (1 cm) cubes. Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. Tip

    Little hands do the dirty work! With their hands washed up, kids can rub together the shortening and flour until it looks coarse.

  4. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from the bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  5. Bring dough together. Flatten ball into 1/2-inch (1 cm) thick round disk.
  6. Tip

    If there is any dough left over, let kids use their favourite cookie cutters to cut out some shapes. They can put them on top of the butter tarts before they go in the oven.

  7. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  8. Preheat oven to 375°F (190°C). Grease muffin pans.
  9. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) until it is ¼” (.6 cm) thick.  Using a round cookie cutter, cut out 16 2 ½” (6.4 cm) rounds and line 16 muffin cups with dough.
  10. Filling: Whisk together eggs and brown sugar in a medium mixing bowl. Add corn syrup, melted butter, vanilla and salt. Stir to combine.
  11. Tip

    While you mix the wet ingredients, let kids mix up the raisins and nuts. Then they can sprinkle it into the muffin cups.

  12. Mix raisins and walnuts in a small bowl.
  13. Divide the raisin/walnut mixture between the tart shells. Fill each tart with approximately ¼ cup (50 mL) filling.
  14. Bake in preheated oven for 20 to25 minutes or until set.
  15. Cool pan on wire cooling rack. Carefully remove from pan when cooled.

Nutritional Information

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