Butter Tarts

Butter Tarts

Buttery pastry gives way to sweet, just so slightly runny brown sugar filling full of tender raisins in this Canadian classic Butter Tart.

I use premade tart shells when I am making butter tarts. I do have a beautiful pie crust recipe, you can check it out here, but it is a lot of work when making large batches of individual tarts.

It saves a ton of work, and they are easy to share because of the handy tins they come in!

Filling tart shells with raisins

Team Raisin

I am a bit of a purist when it comes to the raisin – no raisin controversy surrounding the classic tart. It has to have raisins, always!

I do give my raisins a soak in hot water, not just to soften but it also gives them a good cleaning as well. Is that necessary? I don’t honestly know, but it is something I learnt in the kitchen when I was young.

Once they are soft, I drain and give them a rinse, let them air dry just a bit then add them to the tart shells.

Butter Tarts

Butter Tarts
Prep time
Cook time
Total time
Recipe type: Dessert
  • 1⅓ cup of brown sugar
  • ⅔ cup of white sugar
  • ½ cup of butter
  • 4 eggs
  • ¾ cup of raisins
  1. Soak the raisins in a bowl of warm water for 5 minutes.
  2. Drain and rinse.
  3. Allow to air dry.
  4. Fill tart shells.
  5. Beat both sugars and butter until creamy.
  6. Add the eggs and continue beating until lightly fluffy.
  7. Using a ¼ cup measuring cup fill the tart shells.
  8. Bake at 350 degrees for 20 minutes.


The filling gets whipped up and poured into the raisin filled tart shells and into the oven for about 20 minutes.

Butter tarts headed for the oven


I hope you enjoy this Canadian Classic!

Published by Redawna

Garden & Food Writer/Educator/Photographer. NFT artist. Management Professional. Community Builder. Entrepreneurial spirit.

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