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Toffee Cherry Butter Tarts

Toffee Cherry Butter Tarts

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
hel's kitchen

hel's kitchen

Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
  2. Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
  3. Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
  4. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
  5. Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
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Reviews

cheesemite
0

cheesemite

12/5/2013

I didn't have quite enough sugar for 1/2 the recipe, but went ahead anyway (with about 3/4 cup). I thought my dried Bing cherries were bland, but the little touch of vinegar added the tartness they needed. I made 11 tarts, muffin-tin size; they were plenty sweet, and really tasty.

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