Fresh butter tarts are a Canadian classic. Use frozen tart shells to bake up a batch of these gooey raisin tarts whenever you have a butter tart craving.

Yield: Makes 24.



  • ​3/4 cup sultana raisins
  • Boiling water
  • 1/3 cup salted butter
  • 3/4 cup golden corn syrup
  • 3/4 cup packed golden brown sugar
  • 2 tbsp light cream (10%)
  • 1 1/2 tsp vanilla
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 large egg, lightly beaten
  • 24 frozen unbaked tart shells (3 inch)


  1. Place raisins in a bowl; pour enough boiling water over raisins to cover. Let stand for 5 minutes; drain. Pat raisins dry with paper towels; set aside.
  2. Preheat oven to 350°F.
  3. Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in corn syrup, brown sugar, cream, vanilla, lemon juice, salt and beaten egg. Return saucepan to medium heat. Bring butter mixture to a boil. Boil, uncovered, stirring occasionally, for 3 minutes. Remove from heat and cool for 5 minutes.
  4. Meanwhile, spoon raisins into tart shells, dividing equally. Transfer tart shells to parchment paper-lined rimmed baking sheets.
  5. Spoon butter mixture on top of raisins in tart shells, filling tart shells no more than half full.
  6. Bake until filling is bubbly and pastry is golden around edges, about 20 – 25 minutes. Cool tarts completely in pans on racks. Store, layered with wax paper, in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 2 months.
Nutritional analysis per 1 tart:

172 calories, 7.6 g fat, 1 g protein, 26.8 g carbohydrate, 0.2 g fibre, 158 mg sodium

*Ingredient not included in nutritional analysis.