Nana's Butter Tarts

Ingredients

• 250 g (2 cups)unbleached flour
• 5 ml (1 tsp)salt
• 227 g (1 cup), chilledbutter
• 15 ml (1 tbsp)vinegar
• 80 ml (1/3 cup)milk
• 150 g (1 cup)organic sultana raisins
• 200 g (1 cup), or 150 g (3/4 cup) brown sugar and 60 ml (1/4 cup) maple syrupbrown sugar
• 14 g (1 tbsp), softenedbutter
• 2eggs
• 2.5 ml (1/2 tsp)organic vanilla
• 55 g (1/2 cup), finely chopped; optionalpecans or walnuts

Instructions

1. 1

   Pulse dry ingredients

   Put the flour and salt in a food processor and pulse to combine.

2. 2

   Cut in butter

   Cube the chilled butter, add it to the flour in the processor bowl and pulse until the mixture looks like coarse meal.

3. 3

   Form the pastry

   Stir the vinegar into the milk, add it all at once to the flour mixture and pulse just until the dough forms a ball.

4. 4

   Chill the dough

   Remove the dough and divide it into two balls. Place each on waxed paper or plastic wrap and gently flatten into a disc. Cover with another layer of wrap, fold it over and refrigerate if you are not using the dough straight away.

5. 5

   Line the tins

   Roll out the pastry and cut pieces to fit your tart tins. Press the pastry gently into the tins, smoothing any creases, then prick it several times with a fork.

6. 6

   Rinse the raisins

   Rinse the raisins a couple of times with hot water. After draining them for the last time, squeeze them by hand to remove excess water.

7. 7

   Mix sugar and raisins

   Measure the brown sugar, maple syrup and softened butter into a medium bowl. Add the raisins and stir.

8. 8

   Finish the filling

   Add the eggs and vanilla and stir thoroughly to combine. Stir in the chopped pecans or walnuts if using.

9. 9

   Fill the shells

   Carefully spoon the filling into 24 pastry-lined 7.5 cm (3-inch) tart shells, filling each about two-thirds full.

10. 10

    Bake the tarts

    Bake in an oven at 175°C (350°F) for 22–24 minutes, or until the pastry is golden brown. Remove the tarts and let them cool on a wire rack.

What are butter tarts?

Butter tarts are a Canadian pastry made with small pastry shells and a sweet, buttery filling. This version adds sultana raisins, with maple syrup and chopped nuts as optional additions.

A food-processor pastry comes together quickly, while chilling helps keep it manageable for rolling and shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 0g protein, 0g carbs, 0g fat.

The pastry flour and the sugar in the filling are the main sources of carbohydrate, while butter contributes most of the fat. Eggs and nuts add some protein, though the recipe’s provided per-serving protein figure is 0 g. Pair a tart with fresh fruit or serve it after a meal that includes a source of protein.

The pastry

Cold butter: pulsing it into the flour until the mixture resembles coarse meal gives the dough its crumbly, flaky texture.

Milk and vinegar: mix them together before adding them to the flour, then stop pulsing as soon as the dough forms a ball to avoid overworking it.

Preparing the raisins

Hot water: rinse the raisins a couple of times to wash them, then drain them well.

Removing moisture: squeeze the raisins after the final drain so extra water does not thin the filling.

Mixing the filling

Sugar and butter: stir these with the raisins before adding the eggs and vanilla, so the filling ingredients are evenly combined.

Optional nuts: fold in finely chopped pecans or walnuts at the end, or leave them out for a raisin-only filling.

Filling and baking

Room to rise: fill each shell only about two-thirds full, as directed, rather than taking the filling right to the rim.

Doneness: begin checking at 22 minutes. The recipe’s cue is golden-brown pastry, with a total baking time of 22–24 minutes.

Serving the tarts

Cooling: let the tarts rest on a wire rack after baking so they are easier to handle.

Pairing: serve one as a sweet finish to a meal, or alongside unsweetened tea or coffee to balance the rich filling.

Recipe notes & tips

• Keep the pastry butter chilled until you are ready to pulse it with the flour.
• Stop processing once the pastry forms a ball to avoid tough dough.
• If making the pastry ahead, wrap the flattened discs before refrigerating them.
• Drain and squeeze the rinsed raisins thoroughly before mixing the filling.
• Use a spoon to divide the filling evenly among the shells.
• Cool the baked tarts on a wire rack before serving.

Variations

• Maple option: replace 50 g (1/4 cup) of the brown sugar with 60 ml (1/4 cup) maple syrup.
• Add pecans: stir in the finely chopped nuts for a nutty filling.
• Add walnuts: use finely chopped walnuts instead of pecans.
• Raisin-only filling: omit the optional nuts for a simpler version.
• Prepare ahead: make the pastry discs in advance and refrigerate them until ready to roll.

Common mistakes to avoid

• Overworking the pastry: stop pulsing as soon as the dough forms a ball.
• Warm pastry butter: use it chilled so it can be cut into the flour as intended.
• Wet raisins: drain and squeeze them after rinsing to remove excess water.
• Overfilling shells: fill each pastry shell only about two-thirds full.
• Skipping the doneness cue: bake until the pastry is golden brown, within the stated 22–24 minutes.

How to store

Once cooled, store the tarts in an airtight container in the refrigerator and eat within 3–4 days. Reheat briefly in a low oven until warmed through, or serve at room temperature.

Frequently asked questions