Butter Tarts

A butter tart with raisins broken in half on a small white plate.

5 from 1 vote

Butter Tarts are the Ultimate Canadian treat. A sweet, gooey filling, wrapped with a tender, flaky crust. Perfect for the holidays, or dessert anytime.

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: Canadian

Keyword: Butter tart, Canadian, Canadian food, dessert, raisin, tart

Servings:

Calories: 180kcal

Author: Carissa Serink

Equipment

Food Processor Optional - for making homemade pie crust only
Muffin Pan Optional - only needed if you're making homemade tart shells

Ingredients

For the Crust (see note)

1 1/4 cups all purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
4 Tablespoons butter cut into 1/4" pieces and chilled
6 Tablespoons lard cut into 1/2" pieces and chilled
2 Tablespoons vodka chilled
2 Tablespoons ice cold water
3 graham wafers (optional - use flour if you don't have any)

For the Tarts

1/2 cup raisins
1/4 cup unsalted butter melted
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 large egg lightly beaten
1/2 teaspoon vanilla

US Customary - Metric

Instructions

For the Crust

Process 3/4 cup of all-purpose flour, 1 Tablespoon sugar, and 1/2 teaspoon salt together in a food processor to mix. Spread 4 Tablespoons butter pieces and 6 Tablespoons lard pieces over the flour mixture and process until the fats are incorporated, about 10 seconds.
Scrape down the bowl and add the remaining 1/2 cup flour. Pulse until evenly distributed, about 5 pulses.
Transfer mixture to a medium bowl. Sprinkle 2 Tablespoons vodka and 2 Tablespoons ice cold water over the flour mixture. Stir with a spatula and press together until the dough is one solid mass.
Turn dough onto a piece of plastic wrap and form into a 4" disc. Wrap tightly with plastic and refrigerate for at least 45 minutes or up to 2 days. Before rolling dough out, let sit on counter to soften, about 10 minutes.
While dough is softening, break 3 graham wafers into pieces and grind in food processor or coffee grinder. Sprinkle crumbs over work surface (see note).
Place dough on graham wafer crumbs and roll to about 1/8" thick. Cut into 4" circles with a cookie cutter or drinking glass. Push the circles into muffin cups. Form scraps into a ball and re-chill if needed before re-rolling. Cover muffin pans with plastic and refrigerate until ready to use.

For tarts

Place 1/2 cup raisins into a bowl and cover with warm water. Allow to sit for 30 minutes to soften.
Heat oven to 400°F.
Place 1/4 cup unsalted butter in a medium microwave-safe bowl. Heat on high until melted, about 1 minute. Whisk 1/4 cup packed brown sugar, 1 pinch salt 1/2 cup corn syrup 1 large egg, and 1/2 teaspoon vanilla into the butter mixture until uniform.
Drain the raisins and spread them equally among tart shells. Pour the butter mixture into tart shells until the are covered, about 1/2 to 1cm (1/4"-1/2") below the top of the pastry. Do not overfill!
Bake for 15-20 minutes (see note). Cool in tins for 10 minutes, then carefully remove tarts from muffin cups and cool completely on a wire rack.

Notes

If you prefer not to make your own pastry dough, use store-bought tart shells and continue with "for the tarts" instructions. Use 15 regular-sized tart shells. Or use store-bought pie dough and continue with step 6 in "for the crust" instructions.

For runny tarts, bake only 15 minutes. For more solid tarts, bake for up to 20 minutes.

Nutrition