Recipe for butter tarts with raisins

Recipe for butter tarts with raisins

Recipe for butter tarts with raisins

Well, I am not a Canadian by nationality but I truly admire this great sweet dish. And I tell you what, I love loads of Canadian dish because they taste very good. The most important part of this Canadian dish is, it tastes different in the different region of Canada itself.

For me, I love the thick pastry version of this butter tarts. Many people have been complaining that why the butter tarts use the raisin. Well, a simple saying, if you don’t like the raisin with this butter tarts, don’t use it. But I really found that it added a flavored taste to this recipe for butter tarts with raisins.

I love to cook recipe for butter tarts with raisins very often. You can assume my love that if I don’t it in within a week I find something missing from my life. And if I eat it after a long time I am not going to tell you how many I can finish in one instance J

The butter tarts I tasted in a restaurant near Quebec were the best I have ever eaten in my life. It is not possible to go that far of course but my thick pastry has a little similarity to the same dish.

If you find it hard to wait to know the recipe for butter tarts with raisins then I don’t let you wait anymore but yes please read the tips below the recipe because it will help you cook better recipe for butter tarts with raisins.

Recipe for butter tarts with raisins
by Swati M.

Recipe for butter tarts with raisins

  • Course Dessert
  • Cuisine Canadian

Recipe for butter tarts with raisins is simply a mouth-watering dish that every Canadian has national obsession with this sweet dish. The butter tarts are most famous in Canada and now gain respect from all over the world. And why wouldn’t it be?

The amazing taste can really fill your mouth watery and each bite makes you feel that you are eating something crazy enough. If you have never tasted the recipe for butter tarts with raisins before you are completely missing a sweet dish that is so amazing.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 People
Calories 221 kcal


Ingredients for pastry

  • 2 cups of pastry flour or all-purpose flour
  • Kosher salt
  • 1/2 cup of butter chilled and diced in cubes
  • 1 tbsp of brown sugar
  • 1/2 cup of frozen shortening diced into cubes

Ingredients for making filling

  • 1 egg white
  • 1 teaspoon of vanilla extract
  • 1/2 cup of brown sugar
  • 1/2 cup of corn syrup
  • 1/2 cups of raisins
  • Kosher salt
  • 1/4 cup of liquid butter


Instruction for making pastry

  1. Take a food processor and pulse the shortening and the chilled butter into flour salt and sugar. Make sure the butter and the shortening becomes as smaller as peas.

  2. Use some water and sprinkle over surface. Now, toss it using a fork. Let the water adjusted within the dough. Do it for just to make the water incorporates with the dough. Giving excess time may spoil the dough.

  3. Use the dough and divide it into 2 rounds and make it 1 inch thicker. Take a reusable wrapper and wrap the dough gently. Now, sift it to the refrigerator and sit it for 30-45 minutes.

  4. Take the dough out and let it sit for a few minutes. By using a smooth surface, roll out the dough and use a cutter to cut it into 4 inches rounds. Make it fit into the muffin cups. Sift it to freezer while we do the other things.

  5. While making a cold pastry make it cold and then transfer it to the hot oven will turn it to be a flakier pastry.

To make the filling

  1. Use all the filling ingredients in a bowl and combine it nicely. Exclude the raisin while combining. Gently mix everything so they all mix well.

  2. At the bottom of pastry lined muffin cups in a single layer sprinkle the raisins.

  3. Use the syrup mixture and fill it to 2/3.

  4. Preheat the oven to 425 degree F for 12-15 minutes and bake on the bottom of shelf.

  5. Use a wire rack if possible and wait until it cools down. You can remove the tarts from the pans now.

Recipe Notes

If you don’t like to make the butter tarts with raisins or want to make a variation then you can substitute the raisin with the walnuts, chocolate chips or with pecans.

If you want a firmer filling then you can add an additional egg white to the filling and increase the brown sugar to more 3/4 cup and use less corn syrup.

There could be a long debate about whether we need to make the filling a little runny or it should be firm. Although, the most region of Canada I find they love to make only slightly runny version but if you ask anyone outside Canada there will be mix answers.

I really love the firmer version because they sound crispy to me. It all needs to add one more eggs with a little more than you can read in the below notes section along with some other tips to make this fantastic recipe for butter tarts with raisins.

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