For an extra touch of flavor, try adding a pinch of cinnamon or nutmeg to the filling. If you don't have lard, you can substitute with shortening or a combination of butter and shortening. However, lard will yield the flakiest pastry. Be careful not to overbake the tarts, as the filling can become too firm. The second ball of dough can be wrapped well and frozen for later use. Some people like to add walnuts or pecans to their butter tarts.
Gramma's Butter Tarts
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PREP TIME1 hrs 30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 50 mins
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SERVING24 People
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VIEWS27
These butter tarts, with their flaky homemade pastry and rich, gooey filling studded with plump raisins, are a timeless Canadian classic. A taste of pure comfort in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol46 mg
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Fiber1 g
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Protein3 g
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Saturated Fat9 g
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Sodium123 mg
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Sugar13 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step1. Prepare the Pastry (1 hour 15 minutes): In a large bowl, whisk together the flour and salt. Cut in the chilled lard using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Make a well in the center.
02
Step2. In a separate small bowl, whisk together the lightly beaten egg, ice-cold water, and white vinegar. Pour this mixture into the well in the flour mixture. Using a wooden spoon or your hands, gently mix until the dough just comes together. Do not overmix.
03
Step3. Divide the dough into two equal balls. Wrap each ball tightly in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the lard to firm up.
04
Step4. Preheat the oven to 350 degrees F (175 degrees C).
05
Step5. Prepare the Filling (5 minutes): In a large bowl, beat together the packed brown sugar and melted butter using an electric mixer until smooth and well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the rinsed and dried raisins and vanilla extract until evenly distributed.
06
Step6. Assemble and Bake (25 minutes): On a lightly floured surface, roll out one ball of chilled dough to about 1/8-inch thickness. Use a round biscuit cutter (or a sharp knife) to cut out circles large enough to fit into the wells of a muffin tin. Gently press the dough circles into the muffin tin to form tart shells.
07
Step7. Fill each tart shell about 3/4 full with the raisin filling.
08
Step8. Bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the pastry is lightly golden brown. Let the tarts cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.
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Alexander Gutmann
Jun 18, 2025This recipe is amazing! The pastry is so flaky and the filling is perfectly sweet.
Elsa Strosin
May 17, 2025These are the best butter tarts I've ever tasted!
Alexis Connelly
Apr 14, 2025The instructions are easy to follow, and the tips are very helpful.
Marcel Labadie
Mar 9, 2025I've made these butter tarts several times, and they always turn out great. My family loves them!