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  • Writer's pictureHeather Mahady

John Flanagan's Legendary Butter Tart Recipe

If you have ever attended one of the Rovers' events, it's likely that you have sampled one of these legendary treats. After dozens of requests, our intrepid Club Development Officer has surrendered his secret recipe for for all to enjoy!


2 cups of raisins (Thompson or Sultana)

1/2 cup of soft butter

2 cups of white sugar

2 cups of brown sugar

1 cup of corn syrup

4 eggs lightly beaten

1 tsp pure vanilla

60 frozen sweetened tart shells


1. In a bowl, place raisins and cover with boiling water; let stand on the counter for 30 minutes, then drain and allow to cool.

2. In a large bowl, using a whisk or electric beaters, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.

3. Add eggs and vanilla and mix well.

4. Add the drained cooled raisins. Be careful with this step, if they are too warm they will melt the creamed butter.

5. Lay out the tart shells on two cookie sheets and spoon the mixture into the shells filling each shell about 3/4 full.

6. Bake at 450 F for 10 minutes then reduce the heat to 350 F switch the position of the two cookie sheets and allow to bake for another 7 m; the filling will be lightly browned but still bubbling: allow to cool for a few minutes before transferring the tarts to cooling racks. Repeat the process with the remaining frozen butter tarts remembering to reheat oven to 450 F before baking the next batch of tarts.

7. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. If you like them runny (the type that dribbles when you bite into one) then reduce baking time by a couple of minutes; if you prefer them firm, reduce the corn syrup by 1/2 a cup and bake them for the full 20 minutes, even adding another minute or two if you wish.

Watch them closely as you don’t want them to burn.

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