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As I’ve recently mentioned, Butter Tarts are a quintessentially Canadian dessert. They are rich gooey, tasty little mini pie confections that should be savored with care – you might need a plate or napkin to catch the drips. For even gooier tarts, substitute 1/2 cup corn syrup or maple syrup for half the brown sugar. I’m not great at making pastry so I use refrigerated pie crust – no apologies to purists. My Mom’s version, “Best Canadian Butter Tarts” is my favorite, but here’s another version to try. Continue reading … »

This is my Mom’s butter tart recipe, although she makes her own incredible pie pastry and I take the short-cut of ready-to-bake pie crust from the supermarket.

These are also known as Taffy Tarts. Some of us like raisins and or chopped nuts in our butter tarts, some of us don’t – try both ways. Runny, sticky, sweet, delicious. Makes 12-15 tarts. See the “Next Best Canadian Butter Tarts” posting for a pastry recipe if you don’t have your own. Continue reading … »