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Butter Up Santa with Caramelized Butter Tarts

Butter tarts from Canada, found everywhere at Christmas time.
Servings: 6


  • Pie crust dough
  • found here
  • or any double crust pie crust
  • 2 cups brown sugar
  • 4 tablespoons softened butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 tablespoons corn syrup optional
  • 2 cups raisins optional
  • Sea Salt optional


  • Roll out pastry crust and cut into circles. I used a cookie cutter and then pushed each down into mini tart shell pan. Be careful not to stretch dough, so it doesn't shrink.
  • Mix ingredients with electric mixer or stand mixer. My tart pans makes extra sized small tarts, so I used about 1 tablespoon per tart. I opted out of corn syrup and raisins.  My friend insisted I should use the corn syrup, but I didn't have any and took my chances.
  • Next Christmas I'll try it her way and I might even try a batch with raisins.
  • Bake at 450 for 10-15 minutes. They might boil over a bit, but they should settle down. Once out of the oven, allow them to cool before removing because the sugar makes them very hot. Sprinkle with sea salt. I think that cuts the sweetness and gives them that salty caramel taste.