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!
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
- 1⅓ cup of brown sugar
- ⅔ cup of white sugar
- ½ cup of butter
- 4 eggs
- ¾ cup of raisins
- Soak the raisins in a bowl of warm water for 5 minutes.
- Drain and rinse.
- Allow to air dry.
- Fill tart shells.
- Beat both sugars and butter until creamy.
- Add the eggs and continue beating until lightly fluffy.
- Using a ¼ cup measuring cup fill the tart shells.
- 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.
I would love to hear your thoughts about this classic and if you put raisins in your butter tarts!
I hope you enjoy this Canadian Classic!
