Recipe by Sue
"These fruit and nut filled tarts are a great favorite. Dates may be used in place of raisins if preferred."
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2 (9 inch)
unbaked pie crusts
packed brown sugar
distilled white vinegar
Flavor is very good I found when filling tart shells that the raisins were not eveny shared in tart, so putting raisins in shells before filling is a better way. I also plumped the raisins in a little brandy for special treat.
The flavor of these butter tarts is quite nice. Next time I make them, I will cut the baking time back because my husband prefers his butter tarts quite a bit softer.
These are the best using 1/4 c butter and 1/3c corn syrup or maple syrup. Recipe made 12 large butter tarts, I cook them 8 min at 400 then 5 min at 350. I like mine gooey.
HA! I've been looking for this recipe for years! This is great!! I followed the other reviewers' advice and put the raisins in the bottom and then poured the filling over that. They plumped up really nicely. Also, I used muffin tins and just lined those with pastry. Awesome!!
These are so yummy and so very easy as i used premade tart shells. The cook time is waayyyy to high I did mine for 10 mins at 400 and then about 10-15 mins on 350. I tripled the recipe and it made 60 medium sized tarts!
I was looking for a recipe that replicated my mothers. This one was the closest, except hers is a stove top cooked recipe.
Excellent! I added the raisins to the shells, and then poured the mix over. I also used home made pastry as opposed to the premade...My husband and kids LOVED them! Definately a keeper here!
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Tarts I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 205
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