Reviewed: Oct. 10, 2009

Never having made pastry or butter tarts before (being Canadian too), this was my first endevour into pastry-baking land and both the tarts and pastry turned out AWESOME.

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Bree8523

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Reviewed: Aug. 1, 2009

Nice pastry, not gooey enough for my liking yet my guests raved about them!

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CORBAC

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Reviewed: Mar. 15, 2009

These are to die for!!!! Watch out - I've made 2 batches in two days......

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JillK

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Reviewed: Feb. 14, 2009

Sweet and delicious. The coconut and walnuts add a but of crunchiness to the filling. Best butter tart recipe yet.

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Darryl

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Reviewed: Dec. 12, 2008

Not quite the butter tart I was expecting, but still good. I used my own pastry recipe as I thought this one was a little heavy on the shortening for my taste.

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Reviewer:

RoseRover

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

The best most crumbley crust ever! I will be using the tart crust recipe for all my tartlets this holiday season!

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sugarbits

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Avon, Ohio, USA

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Reviewed: Oct. 7, 2008

These tarts were so easy to make!! I was unsure about adding the coconut but they turned out awesome...thanks for sharing ;)

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Buttons

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Aug. 31, 2008

These were excellent! However I added about a 1/4 cup of flour to the tart mixture and they turned out delicious! For sure a keeper.

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ewilson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hanover, Ontario, Canada

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Reviewed: Jul. 15, 2008

Great pastry recipe for these tarts. Unfortunately I am disappointed to see a Canadian butter tart recipe with coconut. Have lived in Canada many years and made a lot of these tarts but never with coconut. The tart filling is great and should be no problem if directions are followed. Maybe I missed the ones with coconut.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 25, 2008

I made these in the mini muffin tin and they didn't really turn out. They were not runny and were too sweet. I'm thinking that it's probably because they were too small so I'll try them again as a regular size and see what happens. The dough was good and flaky.

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maggie

Living In: Prince George, British Columbia, Canada

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Reviewed: Mar. 5, 2008

I used the English butter tarts filling (Fantastic) but used this recipe for the shells. Even thought the tarts shells were flaky, I found the tart shells had a strong taste of shortening and the amount recommended to be used needs to be reduced. The tart shells recipe would be much better for a pie shell than a butter tart shell. Will look for another tart shell recipe.

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Dee

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2008

"waist expanding goodness" was how my husband described it. Very easy to make I thought, and the only thing different I did was to use Pecans instead of walnuts, a personal prefrence of my husbands. I also forgot to put the raisins in first, so I stirred them into the tarts instead. Still came out great.

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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: Dec. 3, 2006

My spouse and I found the pastry kind of dense and not at all sweet. The filling was okay, but did not taste like a butter tart filling. I was hoping for a sweet, flakey crust, and a runny, buttery filling, but got neither.

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Holly Jones

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Reviewed: Nov. 30, 2006

So good, so easy! I use toasted pecans instead of walnuts!!Yum.

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bedheadgirl74

Cooking Level: Intermediate

Home Town: Pitt Meadows, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Nov. 25, 2006

As a canadian living abroad am always looking for a recipe from home. I tried this twice, the first time with the nuts and coconut, it was nice but hubby didn't like it. so I tried again without nuts and coconut or raisins and I found the filling is like water even after the crust is cooked. so think next time if I do not use nuts or anything will maybe eliminate the hot water stage. If someone has any other ideas why so runny and how to stiffen it up a bit please let me know. I sometimes have to use different ingredients I find the brown sugar in this country if finer and does not have as much molasses in it as canadian brown sugar, so maybe that is the diff as I used canadian brown sugar the first batch..

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Cdnshaz

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2006

My man thought these were excellent and I am proud they are Canadian! The toasted coconut and walnuts add a nice flavor and the pastry was flaky and perfect. I LOVE butter tarts. Definately give this one a try! Update: Cdnshaz...try adding another egg and leave out the hot water or mix the filling in a saucepan over low-med heat to the consistency you want. Holly...you must have over cooked these tarts or over worked your pastry. I think this recipie is perfect as written.

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