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David Connelly

  Ednam.org Food

Canadian Butter Tarts



Canadian Butter Tarts, from Linda in Canada






Preparation Time


Cooking Time



  • 1 and 1/2cups of all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 large yolk
  • 1 tablespoon fresh lemon juice
  • 1 Ice water
  • 1/2 cup packed light brown sugr
  • 1/2 cup of corn syrup
  • 2 tablespoons soft butter
  • 1 large egg (room temp)
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 1/3 cup raisins, chopped walnuts or pecans (optional)


For the pastry:
Combine the flour and salt.  Use a pastry blender to cut in the butter until crumbly.  Combine egg yolk, lemon juice and enough ice water to make a 1/3 cup mixture into a measuring cup. Slowly drizzle over the flour mix and stir until combined. Add more water if still crumbly.  Make a disc and wrap with plastic, chill until firm (about 30 minutes).  Remove from fridge and let sit while you prepare filling.

For the filling
Preheat oven to 450 degrees. In medium bowl, mix together sugar, syrup, egg, butter, vanilla, lemon juice and salt until blended.  On floured surface, roll out pastry to 1/8-inch thickness. Cut out 12 4-inch circles with round cookie cutter.  Press down into a muffin tin.  You can reroll the scraps.  Add the raisins or nuts to shell. Then pour filling in until 3/4 full (this will puff up as it bakes)

Bake in bottom third oven for about 12 minutes or filling is puffed and bubbly and pastry is golden.  Let cool in tin on a rack for a minute and then using a spatula, pry the tarts loose onto cooling rack. Serve when fully cooled.

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