Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 3-inch tarts
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.

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  • Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.

  • Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.

  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.

  • Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

Cook's Note:

This recipe makes 2 dozen 2-inch mini tarts. Cut pastry into 24 (2 1/2-inch) circles for mini tarts.

Nutrition Facts

456 calories; protein 4.4g; carbohydrates 51.5g; fat 26.1g; cholesterol 59.5mg; sodium 292mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/05/2013
I didn't have quite enough sugar for 1/2 the recipe but went ahead anyway (with about 3/4 cup). I thought my dried Bing cherries were bland but the little touch of vinegar added the tartness they needed. I made 11 tarts muffin-tin size; they were plenty sweet and really tasty. Read More
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2013
I didn't have quite enough sugar for 1/2 the recipe but went ahead anyway (with about 3/4 cup). I thought my dried Bing cherries were bland but the little touch of vinegar added the tartness they needed. I made 11 tarts muffin-tin size; they were plenty sweet and really tasty. Read More
(3)
Rating: 4 stars
02/24/2015
Far too much sugar. Too much cherries. They were nice. I think it is the toffee that makes it. May make it again. Read More
(1)
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