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!

 

 

 

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

 

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!