For a richer flavor, use brown butter instead of softened butter. Add a splash of maple syrup to the filling for a uniquely Canadian twist. If you don't have tart shells, you can use a homemade pie crust and cut out circles to fit muffin tins. Store cooled butter tarts in an airtight container at room temperature for up to 3 days.
Mrs Welch's Butter Tarts
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS51
These classic Canadian butter tarts are a delightful combination of sweet, nutty, and buttery goodness, all encased in a flaky pastry shell. A simple yet satisfying treat that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol23 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium145 mg
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Sugar20 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View 2 mins Arrange the unbaked tart shells on a baking sheet. (2 minutes)
03 Step
Recipe View 5 mins Evenly distribute the raisins and chopped walnuts or pecans among the tart shells. (5 minutes)
04 Step
Recipe View 5 mins In a medium bowl, whisk together the brown sugar, corn syrup, softened butter, beaten egg, vanilla extract, and salt until well combined. (5 minutes)
05 Step
Recipe View 5 mins Carefully pour the mixture evenly over the raisins and nuts in each tart shell, filling them almost to the top. (5 minutes)
06 Step
Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown. (35 minutes)
07 Step
Recipe View 30 mins Remove from the oven and let the butter tarts cool completely on the baking sheet before serving. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Name Frami
May 23, 2025The filling is the perfect balance of sweet and nutty. I'll definitely be making these again.
Orville Reichel
May 6, 2025I added some chocolate chips to mine, and they were a huge hit!
Micheal Jacobson
Jan 25, 2025This recipe is so easy to follow, and the tarts came out perfectly!
Jamey Sauer
Jan 15, 2025These are just like my grandmother used to make! Thank you for sharing this recipe.