Archive for December 6th, 2021

Prize Butter Tarts

This is the second year in a row that we have’t escaped to Arizona (you know why). But fortunately, November wasn’t too bad this year, meaning we had a lot of sunny days. I can definitely live with that. December has been quite the opposite, mostly we have grey, dull, dreary days. Some days with snow. These are the type of days you don’t even want to get out of bed. At least, I don’t.  But eventually, you have to shop for groceries and you drag yourself out of bed. 

On one such occasion, I found myself in the baked goods aisle at our local No Frills an aisle I do not frequent. I picked up a packet of ordinary grocery store butter tarts. Why? Why? It was the lack of sunlight, that’s my story and I’m sticking to it. I snapped out of it and decided to come home and bake a batch. This Five Roses recipe has been my goto recipe for 40 years. 

A delicious Canadian tradition.

Prize Butter Tarts

Original recipe is from page 135 of Five Roses, A Guide to Good Cooking, 25th Edition (Revised 1983), Published by Lake of the Wood Mills Ltd.

Makes 12 large butter tarts


  • 200 g brown sugar
  • 100 mL melted butter
  • 1 egg, beaten
  • 30 mL milk
  • 15 mL vanilla
  • 50 g walnut pieces
  • 12 large tart pastry (muffin cup size)


  1. Preheat the oven to 375° F. Prepare a baking sheet by lining it with parchment (in case the filling overflows).
  2. Add everything but the walnuts and the pastry to the bowl of a food processor. Process until well combined.
  3. Fill each tart with a few of the walnut pieces and add about 15 mL of the tart filling to each tart pastry, filling only about 2/3 full (these will bubble up during baking quite a bit). Bake for 20 minutes or until pastry is golden.
  4. Allow to cool completely before serving.

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