Butter Tarts


Here’s another not-so-secret Ferroni family recipe for you… butter tarts. I had never heard of butter tarts before I met Cameron’s family, but they quickly grew to be one of my favorite things about visiting them. It’s so easy to just pop down one or ten of them with their tender, flakey crusts and their caramelized gooey filling.

I made this batch for a bake sale at Cole’s school, but I saved a few out just for me. Yum.

Butter Tarts
Makes 12 to 16

1 double-crust pie pastry recipe
1/3 cup of butter
1/2 cup of corn syrup
1/2 cup of brown sugar
1/2 t of vanilla (or 1teaspoon of artificial vanilla)
1/4 t of salt
2/3 cup of raisins (optional)
1 egg, lightly beaten

Preheat oven to 425F.

Roll pastry out to a little more than a quarter inch thick, and cut with a biscuit cutter. Roll each disc a bit more to make 4-inch rounds. Carefully place the disc onto a cup of a muffin tin and shape.

In a medium bowl, cream the butter until it is soft and stir in the sugar, corn syrup, vanilla and salt. Stir in the raisins and then the egg. Spoon into uncooked pastry shells ( approximately one tablespoon each, shells should be 1/2 to 2/3 full). Bake 15 to 20 minutes.

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0 thoughts on “Butter Tarts

  1. Yup – 3 in one sitting this time. Thank goodness you took the rest to the bake sale. And I highly recommend the raisins:-)

  2. I found your blog on Blogburst and followed the link here … What a delight!

    First of all, I love love LOVE butter tarts. I once read that they originated in Canada, which may or may not be true, but I’ve clung to that fact as the patriotic reason for my fondness. Of course, I’m sure it has much more to do with their addictively flaky, caramelly goodness than anything else. I’m not sure that eating three at a time is an act of patriotism!

    Your site is lovely, and your photos rock. I am not at all surprised you were invited to Blogburst, but am surprised I didn’t find you sooner. I will be visiting again!

  3. Now that’s what I call a butter tart! Here in Canada, butter tarts are considered somewhat of a national treasure … and rightly so.

    Thank you so much for sharing the recipe!

  4. Cam – of course, you may have as many as you want. Until they are all gone. Which after your three, they were. 🙂

    Shaz – thanks! They are yummy.

    Tania- Thanks so much for the kind words, and welcome! I’m not sure where they orginated from either, but I’ve always thought of them as Canadian too. As a Canadian, I think it is only your duty to eat as many as possible!

    Ivonne – You are very welcome. Definitely a treat to treasure!

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