Butter Tarts II Recipe - Allrecipes.com
Butter Tarts II Recipe
  • READY IN 30 mins

Butter Tarts II

Recipe by  

"This is a recipe from my seventh grade Home Economics class. These are the only butter tarts by husband will eat!"

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Ingredients Edit and Save

Original recipe makes 8 tarts Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
  3. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

this was an excellent recipe, although I found out on all three times I made this that you need to reduce the final cooking time by half and at a much lower heat or else they over cook, then they turn out wonderful. I have already made 10 batches since I used this receipe and my freinds and family love them!

Most Helpful Critical Review
Dec 06, 2007

These were very easy to make and were pretty darn tasty. I used chopped walnuts with my filling and cooked them for 10 minutes at 400, then another 10 at 300 and that was enough! I did find the consistency to be a little too granular.

Jun 05, 2004

This is a very simple recipe for something so good! I left out the lemon juice, I thought it might take away from the sweetness I was looking for. I also cut the cooking time in half, that's very important. I started out at 400 for 10 minutes like the original directions suggest, but then I only cooked them for another 10 minutes at 350 instead of 20 to 25. I've had one to eat already, I didn't give it enough time to completely set so the filling was a bit runny still. They need a good hour before the syrup thickens. I had left over pie crust in the freezer from another recipe I worked with over Easter, so all of this came together very quickly. I will make this recipe again, but next time I'll trim my nails first - it was hard to press the crust into the tins without making slits, hehe!

Dec 01, 2010

Super easy and delisious

Dec 20, 2007

I loved the simplicity of this recipe. I made this with my mini muffin pan and cut out pre-made pie dough into tiny circles and filled them according to the recipe. The only thing I did not like was the lemony after taste from the extract. Next time I will only use vanilla- otherwise...YUMMY!

Dec 09, 2003

These are scrumptious! I left out the lemon extract the second time I made them and we liked them even better. Also good with pecans substituted for the raisins!

Dec 31, 2009

Delicious! I omitted the lemon and vanilla extract, as well as the raisins. I put a pecan half on the tops, and baked at 400 for 10 minutes, and at 350 for 15 minutes and mine were perfect.

May 07, 2005

This one is close to tasting like traditional Canadian butter tarts, but does not include walnuts and is not runny enough in the center if the recipe is followed to the T.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 150 mg
  • 6%

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

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