This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.

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  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.

  • Preheat oven to 350 degrees F (175 degrees C)

  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).

  • Fill the bottom of each tart shell with about 10 raisins each.

  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.

  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Nutrition Facts

371.2 calories; 3.7 g protein; 41 g carbohydrates; 16.8 mg cholesterol; 121.5 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2006
My man thought these were excellent and I am proud they are Canadian! The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect. I LOVE butter tarts. Definately give this one a try! Update: Cdnshaz...try adding another egg and leave out the hot water or mix the filling in a saucepan over low-med heat to the consistency you want. Holly...you must have over cooked these tarts or over worked your pastry. I think this recipie is perfect as written. Read More
(22)

Most helpful critical review

Rating: 2 stars
12/03/2006
My spouse and I found the pastry kind of dense and not at all sweet. The filling was okay but did not taste like a butter tart filling. I was hoping for a sweet flakey crust and a runny buttery filling but got neither. Read More
(9)
54 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
12/06/2006
My man thought these were excellent and I am proud they are Canadian! The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect. I LOVE butter tarts. Definately give this one a try! Update: Cdnshaz...try adding another egg and leave out the hot water or mix the filling in a saucepan over low-med heat to the consistency you want. Holly...you must have over cooked these tarts or over worked your pastry. I think this recipie is perfect as written. Read More
(22)
Rating: 5 stars
11/13/2003
The pastry for these tarts is wonderful! Read More
(19)
Rating: 5 stars
11/13/2003
This recipe was awesome it was easy to make and cooked in no time. It also takes wonderful. Would highly recommend to anyone. Read More
(18)
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Rating: 4 stars
07/15/2008
Great pastry recipe for these tarts. Unfortunately I am disappointed to see a Canadian butter tart recipe with coconut. Have lived in Canada many years and made a lot of these tarts but never with coconut. The tart filling is great and should be no problem if directions are followed. Maybe I missed the ones with coconut. Read More
(16)
Rating: 4 stars
11/25/2006
As a canadian living abroad am always looking for a recipe from home. I tried this twice the first time with the nuts and coconut it was nice but hubby didn't like it. so I tried again without nuts and coconut or raisins and I found the filling is like water even after the crust is cooked. so think next time if I do not use nuts or anything will maybe eliminate the hot water stage. If someone has any other ideas why so runny and how to stiffen it up a bit please let me know. I sometimes have to use different ingredients I find the brown sugar in this country if finer and does not have as much molasses in it as canadian brown sugar so maybe that is the diff as I used canadian brown sugar the first batch.. Read More
(15)
Rating: 5 stars
02/14/2008
"waist expanding goodness" was how my husband described it. Very easy to make I thought and the only thing different I did was to use Pecans instead of walnuts a personal prefrence of my husbands. I also forgot to put the raisins in first so I stirred them into the tarts instead. Still came out great. Read More
(9)
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Rating: 2 stars
12/03/2006
My spouse and I found the pastry kind of dense and not at all sweet. The filling was okay but did not taste like a butter tart filling. I was hoping for a sweet flakey crust and a runny buttery filling but got neither. Read More
(9)
Rating: 5 stars
02/10/2005
Absolutely delicious! I'm so glad I finally found a butter tart recipe that makes runny tarts. They're sooooo good that way. Read More
(8)
Rating: 5 stars
01/07/2004
Best butter tart recipe I have come across! Read More
(8)