These Easy Butter Tarts are among our favorite holiday baking. They are on the list every year because they take minutes to make. A cherished Canadian treat that is one of my personal favorites. I love raisins, pecans, and they have to be a touch runny in the center. I think these are perfect.
At Christmas time, I also like to make Holiday Mini Butter Tarts. They are just fancied up with a few more ingredients. And on Valentine’s Day, this Chocolate Tart is amazing!!
The only way in my mind that tarts can be hard is if you make the pie dough. That is something that I have seldom done, as store-bought is pretty good; you still get a flaky crust, and let’s face it, it’s so much easier. I actually don’t like a lot of crust, so this recipe is perfect for me.
Why I Love This Recipe
- Super easy to make
- Perfect for the holidays or any time
- Great on a party tray
- Last-minute easy recipe
- Perfect combination of pecans, raisins and slightly runny interior
Helpful Items for This Recipe
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Christmas Nutcracker Ceramic 14 inch Rectangular Serving Platter, Set of 2
What are in Butter Tarts?
Butter Tarts are regarded as quintessential Canadian cuisine. No wonder I like them so much, living up here in Canada!
Recipe Ingredients
Dark corn syrup – The darker syrup gives more flavor than a lighter one.
Melted butter – This gives the richness needed for the filling.
Brown sugar – This gives the tarts a bit of a molasses flavor, giving the filling a deeper, richer vibe.
Eggs lightly beaten – This helps to hold the mixture together when baked.
Lemon juice – I like to add this as you don’t taste it, but it gives a brighter note.
Vanilla – Perfect in so many baked goods.
Pecans – I prefer these over walnuts, but that choice is up to you.
Raisins – A helpful tip for this recipe and any others that use raisins is to soak them in hot water before using them. Drain well and then use them as normal. This will give you a lovely plump raisin in your desserts or dishes.
Frozen tart shells – Defrosted according to manufacturer’s instructions.
How Do You Make Butter Tarts?
Preheat oven to 375F. In a bowl of a stand-up mixer, mix together the corn syrup, melted butter and brown sugar. Add eggs and mix well. Add the lemon juice and vanilla and mix well. Stir in the pecans and raisins (see tip in the ingredients above).
Place the tarts on a rimmed cookie sheet. Fill the tarts with the mixture and bake for 12-15 min, until golden. They will puff up and then fall back down. Let cool. Freeze well, too!
Recipe Pro Tips
Are Butter Tarts Easy to Make?
These butter tarts can be whipped up in a snap and are gorgeous on a platter of treats for the holidays. Using frozen tart shells is the key to making quick and easy tarts. Try them for your next gathering, make extra as they will be gobbled up!
Can Butter Tarts be Frozen?
We love butter tarts, one of my hubby’s favorites, also. They freeze well and are on the list every year for baking. Just put them in a sealed container, layer wax paper between the rows, and freeze.
But don’t wait for the holidays to make these!! They are great at any time of the year!! Perfect on a picnic, too, or any summer get-together!!
How do you like your Butter Tarts, runny or firm? Do you like raisins and nuts in them? Ever tried bacon bits!! That would be amazing, I think!!
Easy Butter Tarts
Video
Ingredients
- 1/3 cup dark corn syrup
- 1/3 cup melted butter
- 1 cup brown sugar
- 2 eggs lightly beaten
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 1/2 cup pecans chopped
- 1/2 cup raisins
- 24 frozen tart shells defrosted according to manufacturer’s instructions
Instructions
- Preheat oven to 375F. In a bowl of a stand-up mixer, mix together the corn syrup, melted butter and brown sugar. Add eggs and mix well. Add the lemon juice and vanilla and mix well. Stir in the pecans and raisins.
- Place the tarts on a rimmed cookie sheet. Fill the tarts with the mixture and bake for 12-15 min., until golden. They will puff up and then fall back down. Let cool. Freeze well, too!
Comments & Reviews
Taylor says
My go-to recipe for butter tarts! I find it easier to sprinkle the raisins (I skip the pecans) into the tarts first and then add the mixture on top!
Tara Noland says
So glad you enjoy them!!
Caro says
In making these butter tarts is there a substitute for the brown sugar Thank you
Tara Noland says
Is it that you can’t find brown sugar? Maybe this could help? https://www.healthline.com/nutrition/brown-sugar-substitutes#white-sugar-and-molasses
Holly says
Great and easy recipe. They were delicious. Thanks for sharing your recipe.
Tara Noland says
I love that it comes together so quickly. One of my faves!!
Kathy says
Would like to know if I made to much filling , can I freeze till later?
Tara Noland says
I would make extra tarts with it and freeze them instead.
Judy G says
Hello,these butter tarts look delicious. Can I use coconut sugar instead of brown sugar?
Tara Noland says
I have not tried coconut sugar but the one thing it would be lacking is molasses flavor.
Juju says
Can these be made plain, no nuts, no raisins, no add-ons?
Tara Noland says
Yes, you can have them plain but you won’t get as many from the recipe.
Tikavc says
This is a very easy and delicious recipe. I used store bought tarts and I had to double the recipe to have enough to fill for all tarts.
Tara Noland says
So glad you liked it. Yes, so easy and delicious!!
Janet says
Made these and I baked for 25 mins and they came out perfectly. Poured filling into frozen shell.
I made a second batch and baked for 17 mins and find the filling to be a bit too runny for my liking. Based on the filling recipe I was able to fill 15 tart cups, not 24.
End result: still absolutely amazing
Tara Noland says
Bake them how you like them, so glad you loved them.
Bev says
When I make these I get a layer of hard sugar Do you know Why
Tara Noland says
It could be from over mixing where the sugar breaks from the other ingredients.
Terry says
Dec./21- doubled the recipe- sooo yummy!
Tara Noland says
Enjoy!! Happy Holidays!!