"These fruit and nut filled tarts are a great favorite. Dates may be used in place of raisins if preferred." — Sue
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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.
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!
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!!
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
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This buttery crust is ideal for any kind of pie.
This pie is rich and creamy, and so easy to make.