Butter Tarts


Every 3rd person in Canada says they make the best butter tarts. But I’ve got news for you, and I think you know where I’m going with this, they’re wrong. I make the best butter tarts. I don’t say this lightly. I love butter tarts, and I’ve tasted some great ones that almost win, but not quite. And I freely admit that I don’t make the best stew, which really bugs me, by the way. I don’t make the best pot roast…also bugs me. But I make the best butter tarts…and you can too. So easy, sooo easy.

Easy Pastry Recipe (if you don’t have one you love:)

1 cup all purpose flour
1 stick of cold butter chopped, or same amount of lard…go for the lard, baking with lard is heavenly, or combine both
pinch salt
4 tablespoons ice water

In a food processor, ( I know, I know, I’m going for easy here, so I’m not spending time crumbling with fingers), blend flour, salt and butter. Slowly pour in the ice water and watch it become a perfect ball of dough in a few seconds. Form into a disc, slip it in plastic wrap and refrigerate for at least half an hour.


1 cup brown sugar
2 tablespoons butter
1 egg
1/4 tsp salt
1 tsp vanilla

Preheat oven to 375. Roll out the dough, use a large glass to cut out round shapes, place in greased tart tin or even muffin tin. Cream all of the filling ingredients together and fill the tarts. Bake in preheated oven for 18 minutes. Cool a few minutes before taking out of tins. Freeze well. Makes a dozen. Enjoy!

This entry was posted by Women Fully Clothed on Thursday, September 25th, 2014 at 8:38 pm and is filed underRecipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


  1. Women Fully Clothed says:

    Yay Chuck, that makes me so happy!! You’re close to becoming an honourary Canadian. (and, yes, in Canada ‘honour’ is spelled with a ‘u’

    • Chuck Sanford says:

      Just to let you know—I may be more than “…becoming an Honourary Canadian.”I’ve been doing family history research for years. Out of 1,700 names I’ve collected, over 400 of them are from Acadia (what Nova Scotia was called a couple of centuries ago.) The British moved over 6,500 people from Acadia to the coast of Louisiana in the mid-1700s, including my family. One of my family was of French nobility, a Knight who was in the group that first explored the area where Montreal was built.The Cajun culture (Acadia = Cajun) in Louisiana has been quite distinct. I have more than a passing interest about what goes on in your country. Shoot, I may even have distant relatives in Nova Scotia—who knows? Anyhow, thanks much for your kind comments—they are truly appreciated.

      Chuck Sanford

  2. Chuck Sanford says:

    Thanks a bunch for your recipe. Made them tonight (first time having them; they were delicious) AND—both of my adult sons liked them, too. Thanks again, Kathy.

    Chuck Sanford