Canadian Butter Tarts

Yield: 48 servings
If you prefer a less traditional, more solid center, try this recipe.


  • Pastry
    • 6 3/4 cups flour
    • 3 tbsp brown sugar
    • 3/4 tsp salt
    • 1 1/2 cup shortening
    • 1 1/2 cup butter, cold
    • 14-18 tbsp ice water
  • Filling
    • 1 1/2 cup brown sugar
    • 1 1/2 cup corn syrup
    • 3/4 cup butter, melted
    • 4 eggs
    • 1 tbsp vanilla
    • 3/4 tsp salt
    • 1 1/2 cup raisins
      • Or walnuts, or pecans


  1. For the pastry, pulse the flour, sugar, salt, shortening, and butter in a food processor until crumbly.  Transfer to a large mixing bowl.
    • Depending on your food processor size, you may need to do this in batches.
  2. While tossing with a fork, add enough ice water to form a dough.
  3. Divide the dough into fourths.  Wrap in plastic wrap and refrigerate for 60 minutes.
  4. Roll the dough on a floured surface to about 3/16" thick.  Cut with a 4" round biscuit cutter.  Transfer each round to an ungreased muffin tray, gently pressing into the bottom and up the sides of the muffin cup without tearing the sides.
  5. Store the prepared tart shells in the refrigerator.
  6. For the filling, combine all ingredients except raisins in a stand mixer.
  7. Sprinkle the raisins (or nuts) in a single layer at the bottom of the pastry shells.  Fill each shell 2/3 with filling.
  8. Bake at 425°F for 14-17 minutes.
  9. Transfer the muffin tray to a wire rack and cool completely.
  10. When fully cooled, remove the tarts from the pan and transfer to an airtight container.
  11. Refrigerate until ready to serve.
Adapted from Rock Recipes.