Canadian Butter Tarts

Canadian Butter Tarts

44

"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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Ingredients

servings 371 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  2. Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  3. Preheat oven to 350 degrees F (175 degrees C)
  4. Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  5. Fill the bottom of each tart shell with about 10 raisins each.
  6. Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  7. Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Reviews

44
  1. 48 Ratings

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Most helpful positive review

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 gi...

Most helpful critical review

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, bu...

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 gi...

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 wi...

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...

"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 husb...

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, bu...

Absolutely delicious! I'm so glad I finally found a butter tart recipe that makes runny tarts. They're sooooo good that way.