Real Canadian Butter Tarts
Prep time
Cook time
Total time
Serves: 24
  • ½ cup butter, melted
  • 1.5 TBSP white vinegar
  • 2 eggs, lightly beaten
  • 2 cups brown sugar
  • 1 teaspoons vanilla
  • scant ¼ cup Canadian Rye Whiskey
  • ¼ cup raisins - optional but HIGHLY recommended
  • ½ recipe (2 discs) Perfect Pastry
  1. Bring butter out of fridge so that it will come to room temperature.
  2. Soak raisins in booze. Overnight is not necessary but since it only takes two seconds to organize I do recommend it!
  3. Prepare recipe for Perfect Pastry and bring two of the discs out to warm slightly prior to rolling. I use round pastry cutters but a glass with the right sized rim works perfectly well. I like the pastry to not quite reach the top of the muffin tin.
  4. Line tart tins with pastry.
  5. Sprinkle 6-8 drained boozy raisins into each tart shell. The raisins should have soaked up much of the whisky, but feel free to soak them overnight if you want to be certain!
  6. When butter is soft add the remaining ingredients and stir until smooth.
  7. Spoon filling into unbaked tart shells, filling about ⅔ full.
  8. Bake at 350°F for 10 minutes, raise temp to 375°F for a further 10. If the tarts aren't quite burbling and golden brown yet, pop the temp up to 400° for a further 5 minutes.
  9. Remove to rack and allow to cool.
  10. Hide the one you like the look of the most 'cuz they're not gonna last long!
Recipe by Be Still & Eat at