Butter Tarts

An authentic old-time farmhouse recipe! From the family of former webmaster M. L. Grant, who says:

"I have a hand-written version of this classic Ontario butter tart recipe dating from the turn of the last century. Our family has been eating them for generations. We used to eat them five at a time at afternoon tea and then again after supper, until the advent of modern blood cholesterol testing; nowadays we tend to savor them a bit more slowly (maybe three at a time). If you're unfamiliar with these wonderful little tarts, you're in for a treat that's similar to a pecan pie."


  • 2 eggs
  • 1 1/2 cups brown sugar (read this first)
  • 1/2 cup corn syrup
  • 3 tablespoons butter, melted
  • 1 cup currants or raisins
  • 1/2 cup chopped walnuts
  • 2 teaspoons vinegar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • One batch of pie crust


Preheat oven to 350 degrees Fahrenheit.

Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.

Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.


Recipe yields two dozen tarts of approximately 10,500 calories each.

The tarts should cool before they're eaten. Store in a sealed container at room temperature. Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.