"This is a recipe from my seventh grade Home Economics class. These are the only butter tarts by husband will eat!" — MS.CHEF
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8 (3 inch)
unbaked tart shells
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!
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.
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!
Super easy and delisious
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Tarts II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This buttery crust is ideal for any kind of pie.
Cut butter into flour to create flaky layers in pie crust and biscuits.