Reviewed: Dec. 12, 2011

Made these for my parents the other night. Rave reviews!

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Reviewer:

JillianD

Cooking Level: Beginning

Living In: Chilliwack, British Columbia, Canada

Reviewed: Nov. 29, 2010

Super easy and delisious

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7 users found this review helpful

Reviewer:

tidem

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Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Oct. 11, 2010

I was hesitant to use this recipe as didn't seem to be traditional. Well, throw those worries away! My Fiancée playfully proposed again after his first one...and as he gobbled up the last one announced "Make these again...tomorrow!". I used a whipped shortbread for the tart shell. (Pastry isn't my strong point.) It worked out really well. I forgot to put in the lemon juice and they were still amazing! Great recipe, thank you so much for sharing! : )

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Reviewer:

buggaboo

Cooking Level: Expert

Reviewed: Mar. 21, 2010

These were quick and easy to whip up. As recommended, I omitted the lemon extract and did the second bake for only 10-12min only. Yummy!

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Reviewer:

S. Chan

Cooking Level: Intermediate

Reviewed: Jan. 31, 2010

Great recipe. I use this with my Food Studies students and they love it! Sometimes we add craisins and double the recipe. Yum!

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Reviewer:

FoodsTeacher

Reviewed: Jan. 19, 2010

Awesome! This was my first time making butter tarts and they were a hit with my family and very easy to make. I might have overfilled them, however, as I could only fill about 6 tart shells per batch of filling. Nonetheless they were really tasty.

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Reviewer:

Cass*

Cooking Level: Intermediate

Living In: Strathmore, Alberta, Canada

Reviewed: Dec. 29, 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.

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Reviewer:

Ropel

Reviewed: Dec. 12, 2009

Very tasty, I left out the lemon like some suggested. I also made my own tart shells.

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Reviewer:

baking-nicky

Reviewed: Feb. 15, 2009

I have always wanted to make butter tarts, and this was a great first try. I had my husband go out and buy me lemon extract. Don't waste your money, it's really not that nice of a taste. Will be leaving that out the next time I make them. Also, i used pre-made mini tart shells and only cooked them for about 12 minutes instead of 20-25 min. Oh- I almost forgot, a little to heavy on the raisins for me. Otherwise a nice butter tart!

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3 users found this review helpful