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Classic Canadian butter tarts with flaky pastry shells, a glossy brown-sugar filling, and tender raisins suspended in every slice. The centers bake to a softly set, caramel-like consistency while the edges remain crisp.
AI-generated image
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A cold, lightly handled pastry creates crisp shells, while brown sugar, butter, and corn syrup form a rich filling that sets around the edges but stays pleasantly soft in the center.
Store cooled butter tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated tarts to room temperature before serving for the best texture.
Warm individual tarts in a 160°C oven for 5 to 7 minutes, or serve them at room temperature. Do not microwave for long periods, as the filling can become overly runny and the pastry soft.
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