Pecan + raisin butter tarts

Chef, Mike Ward brings a fresh twist on a quintessentially Canadian pastry.



  1. In a small bowl combine sugar, pecans, raisins, cinnamon and salt. Layout a piece of cling film on your bench that is larger than the sheet of puff pastry. Lay the pastry on top of the cling film and brush with the melted butter. Be sure to brush to all edges.
  2. Spread out sugar mixture evenly over puff pastry. Firmly roll pastry into a log. Then roll it in the cling film. Pop it in the fridge for 20 minutes to firm it up.
  3. Preheat oven to 400F. Unwrap the pastry and carefully slice into ½ inch pieces. Place on parchment lined baking tray. Bake for 15 to 20 minutes or until golden. Remove and carefully turn them over. Let cool and serve.