Print Recipe

Butter Tarts


Pie Crust

  • 1 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold
  • 3-4 Tbsp cold water

Butter Tart Filling

  • 1/3 cup butter
  • 1/8 tsp salt
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup 10% cream
  • 1/2 cup raisins, optional


Pie Crust:

  • In a food processor, place the flour, salt, and sugar and process until combined. 
  • Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 
  • Add 3 tablespoons water and process just until the dough holds together when pinched.
    If necessary, add more water.
  • Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm.
  • After the dough has chilled sufficiently, place on a lightly floured surface, and roll the dough until it is 1/8 inch thick. 
  • Using a 4 inch round cookie cutter, cut out 12 rounds. Gently place the rounds into a 12-cup muffin pan, crimping edges as desired.
  • Cover and place in the refrigerator while you preheat your oven and make the filling

Preheat your oven to 375 degrees F and place your oven rack in the center of the oven.

    Butter Tart Filling:

    • In a large bowl, or stand mixer; Beat the butter, light brown sugar and salt, until smooth
    • Beat in the eggs and then the vanilla extract.
    • Stir in the cream.
    • Place about 1 1/2 teaspoons of raisins on the bottom of each tart shell. Then evenly fill the tart shells with the filling. 
    • Bake for about 20 minutes or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool.