Reviewed: Nov. 16, 2009

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.

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Reviewer:

redneck gramma

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

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!!

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Reviewer:

CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Oct. 13, 2008

Awesome! I followed the advice of putting the raisins in the shells first.

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 29, 2008

I used chopped pecans instead of walnuts and only put them in some of the tarts not all. Everything else I did the same. I used the Best Ever Pie crust from this site (awsome crust!) and they tasted nice... not to sweet, just how I like them. My tarts did overflow a bit... think I filled them a bit too full!

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 5, 2006

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!

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Reviewer:

Mama_Bear003

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Reviewed: Apr. 8, 2006

Great but I doubt the need to grease the tins as there is enough fat in most pastry.

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Reviewer:

Dahlitsa

Home Town: Odessa, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Dec. 20, 2005

I was looking for a recipe that replicated my mothers. This one was the closest, except hers is a stove top cooked recipe.

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Reviewer:

CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 18, 2005

Just like mom made!!

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Reviewer:

Katrina

Cooking Level: Professional

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Reviewed: May 2, 2003

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.

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Reviewer:

CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: May 25, 2000

EXCELLENT

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Reviewer:

KATHY4360

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Reviewed: May 22, 2000

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.

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8 users found this review helpful