Reviewed: Jun. 15, 2009

I don't know what happened but these were a total disaster. I was doubling the recipe as I went, forgot to use the feature on the page. I had waaay too much batter for the tarts. I will go back to my old recipe.

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Quilter365

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Reviewed: Feb. 4, 2009

I used all butter since I don't buy margarine and pecans. Turned out great in both homemade pastry and frozen tart shells. I liked the spice flavours at first, but I think I'll cut back on them in the future, the cinnamon tends to dominate the flavours.

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ookpikk

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Reviewed: Jan. 12, 2009

My family and I loved these tarts. They are not your typical sticky sweet butter tarts. I used pecans and unsweetened coconut vs raisins and walnuts. I will definately be making these again.

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Janice

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Instead of 1 cup of coconut and 1/2 cup of walnuts, I made them with 1 cup of peacans and 1/2 cup coconut. They turned out absolutely wonderful. They are different from your traditional butter tarts and I think that they taste even better!

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Jessie

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

By far, these are the absolute best Butter Tarts! I love the spices and the coconut. I no longer can eat the regular bland butter tarts that everyone else makes and thinks are great.

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Di

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Reviewed: Dec. 13, 2007

These are the best butter tarts! When you are not a raisin fan butter tarts can be a put off. I used pecans and all butter (no margarine) I have used this recipe for the past couple x-mas's. YUM PS I buy the frozen tart shells to make my life a little easier!

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SZOWTY

Cooking Level: Intermediate

Home Town: Williams Lake, British Columbia, Canada

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Reviewed: Nov. 25, 2007

This recipe was pretty good. I didn't find it hard to make either, especially since I cheated and used pre-maid tarts. The only things I did differently was use 1/2 cup of butter and added a little Canola Oil in place of the margerine since I didn't have any. Since I had 30 tarts, I added some with chocolate chips, and some with raisins, and the rest I left plain. I also used Pecan's instead of walnuts because I don't like the taste of walnuts. I think that I didn't crush the pecans enough and then I added to many which took away from the gooyness of them but they still tasted really great! I will definatly use this easy recipe again, with less of the nuts!

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CINDEES

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 26, 2007

This recipe was really good, although next time I'll probably do it with the raisins and pecans.

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Lilygirl

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Reviewed: Jul. 10, 2007

Excellent! I've also tried changing the recipe a little by omitting the coconut and using 1 cup of chopped almonds rather than walnuts and it was delicious, too.

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Andrea

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Reviewed: Dec. 30, 2006

Really good recipe. These were such a hit. My mom couldn't believe I made these!

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Kim

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Reviewed: Dec. 4, 2005

I used pecans and raisins instead of coconut and walnuts. Excellent butter tarts, great rich buttery taste, best ever! This year 2006 I made just with pecans and made mini tarts, I got 42 out of the recipe.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 17, 2005

Wonderfully yummy! I added dried cranberries, and the end result was amazing!

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MAUREEN38

Cooking Level: Expert

Living In: Barrie, Ontario, Canada

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Reviewed: Nov. 12, 2005

These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts, the longer cooking time makes them more chewy.

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Freya

Cooking Level: Expert

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Reviewed: Dec. 30, 2004

These were simple to make and amazing! Warning, don't try them before you pop them in the freezer, you'll have to make more!! Excellent

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BCSHELLY

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Reviewed: Nov. 29, 2003

Okay. These are awesome. I don't see how one 9-inch crust does it though. I used Allready pie crusts and even using two, I could only make 20 tarts. I only had enough filling for 20 as well. I baked in two batches and added more walnuts to the filling before baking the second batch. Let them cool before trying to get out of the muffin tins! They are addictive!! I also used all butter since I had no margarine and so the calorie count was probably well into the 4 digits. Deeeeelicious!

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MERRYWOOD2

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Reviewed: Jan. 19, 2002

This was a wonderful recipe. I don't usually care for butter tarts but these were fantastic. They were the first treat to go at Christmas. The only change I made to the recipe was I used pecans instead of walnuts.

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