Recipe by Valerie Hatfield-Ringrose
"This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions."
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My man thought these were excellent and I am proud they are Canadian! The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect. I LOVE butter tarts. Definately give this one a try!
Update: Cdnshaz...try adding another egg and leave out the hot water or mix the filling in a saucepan over low-med heat to the consistency you want. Holly...you must have over cooked these tarts or over worked your pastry. I think this recipie is perfect as written.
My spouse and I found the pastry kind of dense and not at all sweet. The filling was okay, but did not taste like a butter tart filling. I was hoping for a sweet, flakey crust, and a runny, buttery filling, but got neither.
The pastry for these tarts is wonderful!
This recipe was awesome, it was easy to make and cooked in no time. It also takes wonderful. Would highly recommend to anyone.
Great pastry recipe for these tarts. Unfortunately I am disappointed to see a Canadian butter tart recipe with coconut. Have lived in Canada many years and made a lot of these tarts but never with coconut. The tart filling is great and should be no problem if directions are followed. Maybe I missed the ones with coconut.
As a canadian living abroad am always looking for a recipe from home. I tried this twice, the first time with the nuts and coconut, it was nice but hubby didn't like it. so I tried again without nuts and coconut or raisins and I found the filling is like water even after the crust is cooked. so think next time if I do not use nuts or anything will maybe eliminate the hot water stage. If someone has any other ideas why so runny and how to stiffen it up a bit please let me know. I sometimes have to use different ingredients I find the brown sugar in this country if finer and does not have as much molasses in it as canadian brown sugar, so maybe that is the diff as I used canadian brown sugar the first batch..
"waist expanding goodness" was how my husband described it. Very easy to make I thought, and the only thing different I did was to use Pecans instead of walnuts, a personal prefrence of my husbands. I also forgot to put the raisins in first, so I stirred them into the tarts instead. Still came out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Canadian Butter Tarts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 200
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