Best butter tarts

This Canadian Butter Tart is the best butter tart recipe you'll ever find because it's an easy butter tart with a delicious gooey filling. It has an easy filling that can be made in under 20 minutes with store-bought tart shells (or homemade no fail pastry). And if you like butter tarts without raisins, there is a pecan butter tart option too!

Discover recipes, home ideas, style inspiration and other ideas to try.

Old fashioned butter tarts are buttery, sweet, and have the surprise yumminess of pecans and raisins inside. I'll bet you can't stop at one!

The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

A Canadian treat that everyone should try, these EASY Butter Tarts consist of a flaky crust filled with a buttery, caramel-like center!

This traditional Canadian butter tarts recipe is decadent and delicious, and the individual portions makes them easy to serve for a crowd.

These Best Ever Butter Tarts are a family staple for us come holiday time and sometimes just because. Hopefully, you will love these as much as we do!

With or without raisins and/or nuts - you decide! Butter Tarts are a classic Canadian dessert and every Canadian will have a favourite Butter Tart recipe. Here's ours. #weekendatthecottage #buttertarts #classiccanadiandessert #canadiancuisine #dessertrecipe #cottagerecipe #tartrecipe

Indulge in some Old Fashioned Butter Tarts. A popular Canadian dessert recipe of pastry shells filled with a rich, buttery caramel filling.

The butter tart is not just any dessert. Within its fragile pastry shell, it holds a country’s memories of long weekends, country bakeries, recipes handed down through generations, and an eternal debate over raisins. Here’s the family butter tart recipe from my mother, the food writer and author of many cookbooks, Lucy Waverman. It’s as classic as it gets.