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Butter Tarts

Read Reviews (83)

"Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good." — Barbara

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Original recipe makes 2 dozen Change Servings

1 1/2 cups packed brown sugar
2 eggs
1/2 cup butter
2 cups raisins

2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

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Directions

Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

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Reviews More Reviews

Most Helpful Positive Review

Nov 19, 2008

This is a very good recipe and I have been using it for a while. The only thing I changed was to add some vanilla. I think the vanilla gives it a fuller flavour. These are a favorite in my house!

—Rachel W.

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Most Helpful Critical Review

Dec 03, 2009

I found these tarts very "dry"- I guess I like mine with a little less raisins/nuts and more butter and sugar mixture. I also had to bake them for 35-40 min at 325 and were not at all overdone.

—MISSCOOKSALOT

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108 Ratings

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Feb 10, 2004

I have been using a recipe given to me by a professional baker for over 20 years. This one is the only recipe to beat mine. Thanks so much.

—JENNIE4

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Jan 20, 2010

These were wonderful! I did add the vanilla as another person suggested and I was glad I did. My only wish is I could put more "stuff" in them. But since they rise quite high while baking, it is important not to over-fill them, or you will end up with a mess! TIP: If you are starting off with frozen shells, pop them in the oven for 5 minutes UNFILLED to ensure they will be fully cooked when the filling is.

—Lorrie

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Dec 10, 2003

These are the best butter tarts I have ever eatten. My whole family loved them they will be the tart's I make for christmas every year from now on. They are very creamy not sugar. Try these. Michele

—MICHELEMCKIM

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Jan 08, 2004

AWESOME!!!!!!I used all NUTS instead of Raisins -- 1/2 cup walnuts and 1 1/4 CUP of PECANS. Recipe could probably make about 50 2 inch tarts. I also omitted one egg yolK AND used 2%milk instead of cream. This probably shaved about 9 grams of fat off of this recipe.

—JESSYMESSY

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Feb 02, 2011

VERY YUMMMMMMY! The only thing I do different is I sprinkle the raisins and nuts on the bottom of every shell first (to make every one even) then spoon 1 tablespoon of the filling in each shell. They won't over flow or make a mess with that measurement. Works out perfect.

—Joanne

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Dec 31, 2004

These were good but not the best I've ever had (or made). I've lost my old recipe and this one looked similar. It's almost as good but not quite. Next time, I think I'd use either pecans or raisings but not both. And I had to cook these for 15-20 minutes longer than the recipe indicated.

—Karin

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Nutrition

Calories
641 kcal
32%

Carbohydrates
85.5 g
28%

Cholesterol
59 mg
20%

Fat
31.5 g
48%

Fiber
1.5 g
6%

Protein
7.9 g
16%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Tarts

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 641
Calories from Fat: 284

% Daily Value *
Total Fat 31.5g 48 %
Saturated Fat 9.6g 48 %
Cholesterol 59mg 20 %
Sodium 256mg 10 %
Potassium 321mg 9 %
Total Carbohydrates 85.5g 28 %
Dietary Fiber 1.5g 6 %
Protein 7.9g 16 %
Sugars 50.2g
** Vitamin A 6 %
** Vitamin C 1 %
** Calcium 7 %
Iron 27 %
** Thiamin 8 %
** Niacin 8 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.