Toffee Cherry Butter Tarts

Toffee Cherry Butter Tarts

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hel's kitchen 1

"Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping."
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1 h 5 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 292 mg
  • 12%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
  2. Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
  3. Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
  4. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
  5. Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.


  • Cook's Note:
  • This recipe makes 2 dozen 2-inch mini tarts. Cut pastry into 24 (2 1/2-inch) circles for mini tarts.


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I didn't have quite enough sugar for 1/2 the recipe, but went ahead anyway (with about 3/4 cup). I thought my dried Bing cherries were bland, but the little touch of vinegar added the tartness t...

Far too much sugar. Too much cherries. They were nice. I think it is the toffee that makes it. May make it again.

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