Homemade butter tarts

I’ve always loved butter tarts but have often found that the mass-produced, store bought kind never seemed to stack up to the ones I’d get from farmers markets or bakeries.

I make these when friends or family come over because they are so incredibly easy to whip up (if you have your dough prepared) and if not you can always cheat and use the prepared mini-baking cups you get from your grocery store in the frozen section! I’ve also included the recipe that I use for dough! It is super easy to make and can b stored in the fridge until you are ready to use. You can also prepare the mini baking cups in advance and store them in the freezer. Just take out 10-15 mins prior to use!

I also always split the recipe in two as I find it is quite dangerous to have any more than 12 butter tarts in the house at one time…they just DISAPPEAR! Really not a huge fan of using corn syrup either BUT it’s the only thing I EVER use it for!

Yummy butter tarts

Yummy butter tarts

Homemade Butter tarts

  • 1⁄2 cup corn syrup
  • 1 cup brown sugar, packed
  • 1⁄3 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup golden raisins
  • 1/3 cup chopped walnuts
  1. Preheat the oven to 350°F.
  2. In a bowl, beat together the corn syrup, brown sugar, melted butter, eggs and vanilla. Divide the raisins and walnuts among the prepared pastry tart shells. Fill almost to the top with the syrup mixture.
  3. Bake for 22 to 25 minutes, or until the tart shells are golden brown. DO NOT OVERCOOK. Allow to cool before removing from the muffin pan.

Tart Shells DOUGH

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to around a 1/4 inch and using a pastry cutter the same size as your tinfoil cups begin cutting dough. I am without pastry cutting instruments so I used different sized cups to get the perfect size for my tinfoil cups! Once you have cut as many circles as you can from the dough, roll dough into a ball again and repeat process until all cups are filled.

Easy to make Mix & Match Granola

This recipe is for an incredibly delicious and simple to make mix and match granola.

Use whatever combination of ingredients you have on hand, or that you like best.

Hit up the Bulk Barn for this one if you have time as they have rows upon rows of different goodies that would be perfect for this recipe!


Mix & Match Granola

  • 4 cups rolled oats, wheat or barley (any combination)
  • 1/2 cup sunflower or sesame seeds
  • 1/2 cup honey, maple syrup or a thick homemade syrup made from 1/2 cup packed brown sugar and 2-3 TBSP water
  • 1/4 canola oil
  • 1 TSP vanilla or maple extract
  • 3/4 cups raisins or dried cranberries or any other dried fruit you prefer
  • 1/2 cup nuts of your choice
  • 1/2 TSP salt
  1. In a large bowl mix all the dry ingredients together except for the dried fruit.
  2. In another bowl mix the syrup, oil and extract until well blended
  3. Add wet ingredients to dry ingredients and mix thoroughly until liquids are absorbed. The granola will become darker and shinier.
  4. Spread the granola in a shallow baking pan and bake at 325 degrees for 25-30 minutes or until mostly dry and starting to brown.
  5. Remove from pan and stir in fruit.


  1. Stir granola every ten minutes while baking to ensure it doesn’t burn on bottom.
  2. Granola becomes crispier as it cools because of the oil, keep this in mind while baking.
  3. Store Granola in an airtight container for up to two weeks, or six months stored properly in the freezer

I love this granola served on top of yogurt with fresh fruit…perfect for breakfast or a lovely snack throughout the day 🙂

yummy homemade granola

yummy homemade granola