Laura Secord Butter Tart Recipe

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Jul. 24, 2019

In 1966 / 1967 The Laura Secord Chocolate Company published a Canadian cookbook that highlighted recipes from across Canada. Included is this classic Canadian Butter Tart Recipe.


Pie dough 500 Gram ((use as required))
Raisins/Currants 1/2 Cup (8 tbs)
Soft butter 60 Gram
Lightly packed brown sugar 1/2 Cup (8 tbs)
Corn syrup 1 Cup (16 tbs)
Eggs 2
Pure vanilla extract 1 Teaspoon
Lemon juice 1 Teaspoon



1. Line 18 standard sized muffin cups with pastry.

2. Preheat oven to 190ºC (375ºF).


3. Pour boiling water over raisins or currants. Let stand 5 minutes and drain.

4. Stir together butter and brown sugar. Blend in corn syrup, eggs, vanilla and lemon juice. Stir in raisins or currants.

5. Fill pastry-lined muffin cups 2/3 full.

6. Bake for 15 to 20 minutes or until pastry is golden.


7. Allow it to cool. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4