I know I have a large following in the United States, and some of you may have even tried these, but I guess that technically these desserts are considered”Canadian”. 

I made a couple of different recipes the other day and tested them out on a few neighbours.
The consensus was that this recipe was better than the one I tried from Canadian Living (but it was close).

I thought I’d share the “Award Winning Recipe” from Food.com;

You will need:

  • 1/2 cup raisins
  • 1/4 cup soft butter
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1/2 cup corn syrup (or for truly maple tarts, use pure Maple syrup)  Note:  I used Lyle’s Golden Syrup
  • 1 egg, lightly beaten
  • 1/2 tsp vanilla
  • 16 pre-made tart shells



  • In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
  • In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
  • Add egg and vanilla and mix well.
  • Drain raisins.
  • Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
  • Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
  • Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.  I like runny– the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
  • Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
My favourite photo to take is the one where I get to take a giant bite of whatever I’ve baked to show you the scrumptiousness inside.

Look at that!
Dripping down my fingers!

With the Lyle’s Golden Syrup, it has an almost toffee-like taste…. 

that you’ll want to lick off of the plate. 

Have a great one!

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