My Sweet Marie

Mina’s Butter Tarts

Posted on: August 10, 2013

I didn’t realize that butter tarts were a Canadian tradition, I grew up with them available at most family functions so it all seemed normal to me! Depending on who’s party you went to, you either ate Mina’s butter tarts or Aunt Emmy’s! Mina’s are chock full of nuts and raisins and Aunt Emmy’s have that gooey stretch to the filling that you know is all about sugar! Well tomorrow we have a family reunion and Mom is bringing a few dozen of the tarts so I thought I’d do a few of the gluten-free tarts with Mina’s recipe for the filling! Here’s how I did it:


  • pie pastry for 2 dozen tarts (gluten-free or not) I used the g.f. Pillsbury dough!
  • 1 1/2 cups raisins
  • 1/2 cup corn or maple syrup
  • 1/2 cup butter or dairy-free sub
  • 1/2 cup brown sugar
  • 1/2 cup walnuts or pecans
  • 1/2 cup coconut
  • 2 tsp vanilla
  • 2 eggs


  1. Roll your pastry out and using a glass or mug to cut your circles out, fill your greased muffin tins with the circles of pastry.
  2. Mix all ingredients(except pastry) together till well blended.
  3. Fill each pastry 3/4 full.
  4. Bake at 350 till golden and filling is bubbling.
  5. Enjoy as is or with a scoop of vanilla ice cream!

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