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Raisin Butter Tarts

Indulge in the flaky crust and gooey sweet raisin filling of these classic Canadian Raisin Butter Tarts, a beloved dessert that embodies rich culinary heritage.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Canadian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Use cold for the best results.
  • 1/2 cup unsalted butter Cut into small cubes, chilled.
  • 1 tbsp ice water Add gradually until dough comes together.
For the Filling
  • 1 cup brown sugar
  • 1/2 cup corn syrup Or maple syrup for a richer flavor.
  • 2 large eggs Beaten.
  • 1 tsp vanilla extract
  • 1 cup raisins Soaked in hot water or rum.

Method
 

Prepare the Crust
  1. In a mixing bowl, combine flour and cold butter, working it quickly until it resembles coarse crumbs.
  2. Add ice water gradually, mixing until a dough forms. Do not overwork the dough.
  3. Chill the dough in the refrigerator for 30 minutes.
  4. Preheat the oven to 350°F (175°C) and roll out the dough to fit tart pans.
  5. Blind bake the shells for 10-15 minutes until lightly golden.
Prepare the Filling
  1. In a saucepan, melt the butter gently.
  2. Combine melted butter with brown sugar, corn syrup, beaten eggs, and vanilla extract, mixing until smooth.
  3. Fold in the soaked raisins.
Assemble and Bake
  1. Pour the filling into the blind-baked tart shells, leaving a little room for the filling to puff up.
  2. Bake in the preheated oven for 20-25 minutes until the edges are set but the center still jiggles slightly.
  3. Allow to cool before serving.

Notes

Enjoy at room temperature or gently warmed. Store in an airtight container for up to 3 days or freeze for longer storage. A strong coffee or tea complements these tarts beautifully.