Easy Butter Tarts are kind of an oxymoron. All butter tarts can be very easy, so if you are looking for a last-minute baking idea grab some pastry shells. We love making Super Easy Rhubarb Tarts in the summer and these butter tarts in the winter months.
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 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 so much easier.
I am not knocking homemade pastry in the least. I am just saying that if you need something quickly, run to the store and grab some ready to fill tart shells and you will have these puppies whipped up in no time flat!!
How do you like yours, runny or firm? Do you like raisins and nuts in them? Ever tried bacon bits!! That would be amazing, I think!!
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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.
They may get bumped out, as some things do when I want to try new items, but we love them and they are great at any time of the year!! So if they aren’t made for the holidays they will reappear at another time in the year.
We are getting down to the pinch, so if you are running out of time, here is a great quick idea for you. What makes these great for me is the raisins and the pecans together. That is a really good butter tart in my mind.
I don’t like a big thick pastry-laden butter tart, that is too much for me. Give me a thinner one with the center a little runny and I am in heaven. It is all about the butter tart filling for me!
Some tarts with a homemade pastry are all pastry and that is not what I like in this treat.
The butter tart is a very Canadian dessert in English-speaking parts of Canada. French Canadians like their sugar pie but there is nothing beating a Canadian butter tart.
What are in Butter Tarts?
Butter Tarts are regarded as a quintessential Canadian cuisine. No wonder I like them so much living up here in Canada!
Butter tarts have corn syrup (I used dark), brown sugar, eggs, and butter. We added in a little vanilla and some lemon juice to brighten them up. I love the simplicity of the ingredients but when mixed together they are so wonderful!
You can substitute the corn syrup for maple syrup too, even more Canadian that is!!
These butter tarts can be whipped up in a snap and are gorgeous on a platter of treats for the holidays. Try them for your next gathering, make extra as they will be gobbled up!
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 Make Butter Tarts?
They are so easy! In a large bowl mix together your corn syrup with melted butter and brown sugar. Then add in your eggs and mix well. Add in the lemon juice and vanilla extract and mix well again. Finally, add in your raisins and pecans.
Pour this delightful filling into your tarts and bake until lightly browned or about 15 minutes.
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.
Pin it HERE!
Easy Butter Tarts
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 standup 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!
Video
Nutrition
Comments & Reviews
Jade says
What do you bake at if you only have mini tart shells? I accidentally bought the wrong kind and started making before I noticed
Tara Noland says
I do these mini tarts, https://noshingwiththenolands.com/holiday-mini-butter-tarts/. I bake them for longer like 20 minutes as it is a cooler oven at 350F. Just keep an eye on them.
Ric says
I want to try your recipe and perhaps pin it but get very frustrated with Pinterest recipes that either do not immediately open to the recipe or at the very least a “jump to recipe” button
Tara Noland says
Well, you shouldn’t be frustrated here as I have a jump to button!!
Sandy says
I have made these a few times. They are very easy to make. I have never been a real butter tart person until I tried these. They are the best. I added a bit more raisins and did soak them in hot water before using them. The tarts have the perfect amount liquid so the aren’t dry. I froze some and when thawed, they were like I just made them. I use the store bought frozen shells to make the perfect tart. That way it’s not all pastry and no filling. I’ve shared these tarts with many people and everyone loved them.
Tara Noland says
I am so glad you are enjoying making the tarts. I do like to add these to my holiday baking and yes they freeze great! Thanks for taking the time to come by and tell me.
mabel riebalkin says
These are very good,I also added 1/2cup of coconut and used rum extract instead of vanilla and baked for 20min.
Tara Noland says
It is great that you can make them your own!! Happy Holidays!!
Susie says
Oh good ! thank you
Tara Noland says
You are welcome!
Sandra says
I sub the Corn Syrup for REAL Maple Syrup! Sooo delicious!! I always buy my frozen tart shells at Costco. They’re fabulous. I’ve be baking Butter Tarts for 4 decades. Apparently I’ve managed to build a very good reputation for making really amazing butter tarts. I got the original recipe from a cookbook called Company’s Coming. I believe they called for corn syrup but once I started using Maple Syrup I knew I’d never go back!!!
Tara Noland says
I will have to try that next time, great idea!
Susie C says
Hi, Quick question, my family doesn’t care for raisins so do you think that dried cranberry’s would be a good substitute ??
Thank You,
Susie
Tara Noland says
Yes cranberries would work. Popular are currants too or you could do just the nuts.
Kelly says
Can’t wait to try these, they seemed to easy to make
Sarah says
Hi there! Wondering if lemon juice is a must or if I can substitute it with something like vinegar? I don’t have any so a trip to the store for a tsp isn’t going to happen haha thank you!
Tara Noland says
Yes, people do sub in vinegar for the lemon juice.
Carmen Palmer says
Yes, I put 1 T of vinegar , it helps to take some of the sugary taste. So not too sweet. Not lemon juice, that gives a different taste to the tart.
Jacquie says
Can I substitute margarine for the butter? I have someone coming to Christmas dinner with dairy allergy.
Tara Noland says
I am sure you can, just won’t have that buttery flavor though. Make sure there is no dairy in the tarts too.
Jannie says
Why would you want to? There called butter tarts for a reason, well, there Butter Tarts! It’s worth the splurge – Enjoy!
Tara Noland says
For allergy sakes sometimes you have to.
Kelly Sexton says
I have never bought tarts so this may be a dumb question, is there a choice of pre baked tarts and just frozen ready to bake tarts? If so which ones are to be used for this recipe? I used a fresh made crust for a pumkin pie last week and the recipe called for a frozen pie crust. I thought it would not make a big difference. I was wrong my pie was just short of being totally burnt.
Tara Noland says
The tart shells I use are frozen and not yet baked.
Michaela ~ An Affair from the Heart says
I can’t wait to try these butter tarts! They look so yummy!!
Lisa says
So I followed the recipe and found that I needed to cook them longer so I’m closer to the 22 to 25 minute mark because I was having the same problem the Joe wasn’t cooking in the tin foil wraps, so I’m really hoping that the extra time in the oven works I’m doing them right now for a party that I’m going to tomorrow so I don’t have time to make them again
Tara Noland says
You can always go by the manufacturer’s suggestions for baking as tart shells will vary. Hope they turned out for you.
ROY MAKI says
I make a lot of butter tarts but have never put lemon juice in them. I put heavy cream in mine and it makes them more creamy. Delicious.
Stella
Ambar says
Hi! I’ve been trying to do this but they puff up and when they come back down, it remain a big hole! 🙁 And it looks a little bit ugly. If you have a recommendation for that not to happen I will really appreciate it 🙂
Tara Noland says
While they cook that is what happens. Hmmm, mine don’t come back as a big hole though?? Are they filled enough, did you bake them for too long? Can you top with whipped cream to hide their appearance?
Krystle says
Coming from a canadian living in the USA I wish I made these more then I did back home, however, when I DO make them I but them in at 200F for 12mins and with out taking them out turn the oven to 350F for the remainder of the time (12-15mins) they have never bubbled over or fell by doing this. Hope this helps!
Tara Noland says
Thanks for the great tip!!
sherry lee says
Loosen tarts 20 to 25 minutes after taking from oven
Kathy Mets says
Butter tarts are CANADIAN cuisine!
Tara Noland says
Haha! So right!!
Marg says
I also buy the tart shells, but I find they stick to the tin foil and if I can manage to get one out it is so greasy. I am no good at making pie crust from scratch. what am I doing wrong.
Tara Noland says
Do you have an option to try another brand, maybe you would have better success?
Marg says
I usually buy the made tart shells to make my butter tarts in but I don’t know what I am doing wrong as they won’t come out of the tin foil they always stick to them.I have tried everything and end up with the same result and if I can manage to get one out it is so greasy, I have just about given up and everyone wants them. I am no good at making dough help please
Cindy says
Try cooking them in the middle rack of your oven for 22 – 25 minutes.
Andrea says
Pour the Butter Tart mixture into Frozen tart shells instead of room temperature tart shells. Helps ensure the mixture doesn’t leak through defrosted shells. Good Luck👍🏽
Leanne says
I poke fork holes all over the inside of the shell. Then I bake the shell. Then I fill and bake the shell again 🙂
Tara Noland says
Does this give you a crispier crust?
Hedy says
Make sure they’re still frozen when you fill and bake them.
Susan says
I sometimes put mine in paper muffin cups. Easy to remove from pan and will catch crumbs when you eat the tarts.
Tara Noland says
Good idea! Thanks!
Kayle (The Cooking Actress) says
I’ve never had a butter tart! It sounds (and looks) fantastic!
Serena | Serena Bakes Simply From Scratch says
These are so cute! Perfect for a party!
Kayle (The Cooking Actress) says
I’ve never had a butter tart! It sounds (and looks) fantastic!
Michaela ~ An Affair from the Heart says
I can’t wait to try these butter tarts! They look so yummy!!
Noshing with the Nolands says
Thanks so much Michaela! Happy Holidays!