A Christmas baking tray isn’t complete without a delicious, gooey butter tart. . . at least if you’re Canadian. There are many thoughts about what makes the perfect butter tart–homemade or pre-made crust, plain, with nuts, or with raisins?
I present a fourth filling option–dried cranberries. Cranberries add a nice sweet-tart taste to the butter tart and are an unexpected option. So get out your recipe cards and add this one to your Christmas tart recipes section. You have a section for Christmas tarts, don’t you? 😉
Full disclosure: I have no interesting story about these cranberry butter tarts. They were literally created because I didn’t have nuts or raisins and I wanted to try something different. I don’t want to insult your intelligence by adding a story that has no purpose in this post. So scroll on down and get your recipe!
- 1/2 cup butter
- 1 beaten egg
- 1 cup brown sugar
- 1 tbsp flour
- 1 tsp vanilla
- 2 tbsp cream
- 1 cup dried cranberries
- 16 tart pastry shells
1. Combine all ingredients (except shells) into a med high pot.
2. Stir until combined and melted and remove from heat when boiled.
3. Fill tart shells.
4. Bake at 350 for 15 minutes.
5. Cool and serve.
Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.