Butter Tart Recipe

A Canadian Classic

Nothing says holidays in my house like butter tarts. For you Americans out there scratching your heads, here is a bit about the history of butter tarts. Sweet, full of raisins, a little bit messy to eat, these are scrumptious. I have to warn you, I do not make pastry from scratch. Instead I buy readymade tart shells, because it's just a whole lot easier.

Also, these freeze really well! I like to eat 'em straight from the freezer, actually. Just be careful how you pack them. They do best if you freeze them on a cookie sheet first until they are nice and hard, and then pack them into an airtight container with a sheet of waxed paper between the layers.

This recipe is from my mom, and I have no idea where it came from.


1/2 cup seedless raisins (preferably golden)
1/4 cup butter (you must use butter, not margarine)
1/2 cup brown sugar
1/2 cup corn syrup
1/4 tsp salt
1 egg, beaten
1 tsp vanilla
about 12-14 tart shells

  Pre-heat oven to 400 F.

  Measure raisins into a bowl, pour boiling water over top, and allow the raisins to steep for 10 minutes. Set aside. 

  In a separate bowl, mix together brown sugar, corn syrup, salt, and vanilla.

  Drain raisins.

  Add butter directly to drained raisins and stir until butter is mostly melted.

  Add to sugar mixture and combine until butter is melted. Stir in beaten egg. 

  Arrange the tart shells on a baking sheet, and fill tart shells 3/4 full.

  Bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Carefully remove from the oven and allow to cool, but be careful because the filling is very hot! 

  Store in an airtight container for 2-3 days, or freeze in a single layer for a few weeks. 

Makes about 12-14 tarts.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom