Welcome to recipe #2 of our Christmas baking series! Today we're making Butter Tarts!! This Canadian classic is definitely a favorite in our home for around the holidays.
I love making and eating Canadian cuisine. Poutine, anyone!? I just think it's really special that we have certain food's that are unique to us and our country! 🇨🇦 🇨🇦 🇨🇦
The best part about these delicious Canadian marvels is that they are ridiculously easy (and fast!) to make! You can have them ready to eat in 40 minutes flat! Perfect for holiday entertaining or last-minute get-togethers!
I use frozen storebought tart shells but you can totally make your own pie crust if you're feeling adventurous. 😉 We've always used the storebought shells as they're faster and easier and you don't have to worry about your crust being too thin or thick. Just make sure you buy the unsweetened ones for this recipe.
I hope you have a great day and rest of the week!
- 18 unsweetened frozen tart shells
- ¼ cup melted butter
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 2 eggs
- ¾ cup raisins or chopped pecans
- Preheat the oven to 375ºF and place the 18 tart shells on a large baking sheet.
- Add raisins to a small bowl and pour boiling water over top to cover raisins. Let the raisins soak in the hot water for 5 minutes while mixing the other ingredients. (Skip this step if using pecans)
- Whisk together the melted butter, brown sugar, vanilla, vinegar, and eggs in a medium bowl.
- Drain the raisins and dab them dry with a paper towel. Drop about 10 raisins into each tart shell and then distribute the filling mixture evenly on top throughout all 18 tart shells.
- Bake the butter tarts in preheated oven for 27-30 minutes or until the edges of the tart shell are golden brown and the filling has puffed up.
- Let cool before serving. Enjoy!