More Recipes Like Canadian Butter Tarts

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Butter Tarts

Submitted by: Carol Kronick

This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.

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Butter Tarts I

Submitted by: Sue

Individual tart shells are lined with pastry and then filled with a sweet butter mixture with lots of raisins and nuts, and a bit of vinegar and vanilla flavoring stirred in. These miniatures tarts are baked until set. This recipe yields twelve tasty tarts.

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Butter Tarts II

Submitted by: MS.CHEF

This simple recipe makes 8 individual tarts. They are little raisin-studded brown sugar custard tarts flavored with lemon and vanilla.

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Butter Tarts

Submitted by: Barbara

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

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Raisin Butter Tarts

Submitted by: Carol

These diminutive sweet tarts are made from brown sugar, lemon juice, melted butter, egg, lots of raisins and a smidgen of nutmeg. They bake up golden and delicious. Serve with a dollop of whipped cream.

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Peanut Butter Tarts

Submitted by: Gina Fletcher

If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.

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Mom's Butter Tarts

Submitted by: Carol

Prepared pastry is cut into 3-inch rounds and fitted into tiny tart shells and chilled. The filling is made with golden syrup, eggs, butter, brown sugar, raisins and a dash of cinnamon. This yummy concoction is then spooned into each tart shell and baked in a very hot oven until golden. This recipe yields 24 tasty tarts.

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English Butter Tarts

Submitted by: 2doulas

There 's no butter in these delightful, diminutive tarts, but you 'd never guess. There are, however, lots of brown sugar, corn syrup, raisins and shortening in them. They bake up sweet, buttery and delicious.

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Lemon Honey Butter Tarts

Submitted by: Caroline Nielsen

My grandmother used to keep bees, and all of us tried to come up with new ways to use honey. This recipe is my contribution to the effort. I've been making them for about 20 years, with no complaints and lots of rave reviews.