How to Make Gramma's Butter Tarts - A Step-by-Step Guide

Butter tarts are a classic Canadian dessert that have been a staple at family gatherings and holiday celebrations for generations. This old-fashioned treat is a sweet and gooey indulgence that never fails to bring comfort and nostalgia with every bite. While there are countless variations of butter tarts out there, there's something special about Gramma's recipe that has been passed down through the years.

Gramma's butter tarts are the epitome of homemade goodness. With a flaky pastry...

Read more

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 pound lard (such as Tenderflake®)
  • 1 large egg, lightly beaten
  • 11 tablespoons ice cold water
  • 1 tablespoon white vinegar
  • 1 cup brown sugar
  • ¼ cup melted butter
  • 2 large eggs
  • 1 cup raisins, rinsed and patted dry
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 50 mins
  • Servings: 24
  • Yield: 24 3-inch tarts

  • Make pastry: Whisk together flour and salt in a large bowl. Cut lard into flour mixture with a pastry blender until crumbly. Make a well in the center; place 1 beaten egg into the well. Pour in ice-cold water and vinegar; stir with a wooden spoon until dough comes together. Divide dough into 2 balls; wrap each in waxed paper and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make filling: Beat together brown sugar and melted butter in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in raisins and vanilla until incorporated. Set aside.
  • Roll out 1 ball of chilled dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Using a round biscuit cutter, cut dough into circles large enough to fit into the bottom and partway up the sides of the wells of a muffin tin. Press dough circles lightly into the muffin tin to form tart shells. Fill each shell 3/4 full with raisin filling.
  • Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.
  • Nutrition

    326 cal.

    • Total Fat: 22g
    • Saturated Fat: 9g
    • Cholesterol: 46mg
    • Sodium: 123mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 89mg