Butter Tart Tart

butter tart tart



If you love butter tarts, but are looking for a different way to enjoy those great flavours, then this tart is for you!

This is another recipe from the fabulous (Canadian!) ANNA Magazine. Think of this as a giant butter tart, dotted with raisins and baked into a large tart form. It’s a great dessert for company or any time. It comes together quickly and keeps well in the refrigerator if made ahead. You can even freeze this and re-heat for 15-20 seconds in the microwave to serve.

Like butter tarts, this is a rich bite, so only a small slice is needed. I love this tart warm, with a spoonful of vanilla ice cream.

Adapted from Anna Magazine

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9 Comments

  1. Looks delicious! You know, this is very suitable for desserts, especially when someone visits me. I can also bring this to my in laws.

  2. Hi Marla and yes, wonderful for breakfast slightly warmed with a cup of coffee or tea!

  3. This tart looks amazing, wish I had some for breakfast right about now.

  4. You’re welcome, Dani. Enjoy!

  5. this is just what i have been looking for! thanks for sharing :)

  6. I didn’t realize that the UK didn’t have corn syrup. Probably just as well as many on this side of the pond are preferring not to use it these days. But you do have those wonderful tins of treacle and the ever luscious Lyle’s Golden Syrup (I grew up on that stuff on my toast in the morning!)
    Btw, love the name of your blog! I’m a bit of a procrastobaker myself ;)

  7. I loveloveloveee the fact there is no corn syrup in this, as being in the UK its near impossible to come by! This tart looks rather dangerously wonderful, saving this one for sure :)

  8. Salted caramel sounds good! This was a great tart with the classic butter tart flavours. So good I had to freeze most of it to keep it out of reach a bit ;)

  9. Sounds delicious! I saw one similar to this last year but it was a salted caramel butter tart tart. I bookmarked it to try, but haven’t got around to it yet. :)

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