Reviewed: Feb. 18, 2012

I went thru this site and picked a few recipes that sounded good but were all slightly different so every christmas I could try a new recipe. So far, I have made this recipe 3 times.(and I just got it this past Christmas) My mouth is watering just writing about them!

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limsan

Reviewed: Jan. 21, 2012

Not pleased with this recipe at all. Butter tarts, in our family's view, shouldn't be runny, but I didn't realize they'd be THIS runny. Butter tarts should be "set" when you cut them in half and not have the entire filling fall out all over the plate. A little bit of runniness is tolerable but not to this extent.

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morningglori

Reviewed: Dec. 22, 2011

These are delicious! wow

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Monique M.

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

Je suis Canadienne!

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JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Oct. 8, 2011

If you're looking for butter tart type of recipe. This isn't it. It's very sweet and not buttery at all. It is what it is....pure brown sugar taste. Ok, but not great. Won't make again.

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Reviewer:

brookes

Reviewed: Sep. 30, 2011

This was a very delicious recipe. I'm going to have to make it again, I had a difficult time getting it out of the pan (I greased it up good!) so many of them crumbled; but mainly due to my extremely flaky (but delicious) crust. It's suppper yummy (I used pecans instead of walnuts and no raisins) but I have to work on developing my technique. Definitely try this one out!

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Jeanwrap

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Aug. 1, 2011

No coconut in Canada, folks! (And no pecans, either.) My great-gran's recipe specified walnuts (black walnuts if possible) and we kids counted the raisins into the pastry to guarantee even distribution. These tarts taste okay, but Canadian Butter Tarts they ain't.

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DBG

Reviewed: Jul. 13, 2011

I followed this recipe word for word and the filling is perfect! However, the pastry was too crumbly for tarts. The crust tasted so good, but it was diffucult to handle. Next time I would substitue some butter for shortening. The butter will help to keep the pastry together and less crumbly.

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Reviewer:

sweets

Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

Reviewed: Jun. 25, 2011

These butter tarts are AMAZING. This was my first attempt at making butter tarts & first time working with pastry. The pastry was wonderful and flaky, and the filling was the perfect consistency. I didn't use coconut and I used pecans instead of walnuts as a personal preference. I WILL make these again and again.

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c_lalonde2

Reviewed: Nov. 4, 2010

I've added walnuts and coconut lots of times to butter tarts but never roasted them first. Very nice taste, the toasting was particularly noticeable with the coconut. I also changed up the sugar a bit, using 1 1/4 c. brown sugar and 3/4 c. white sugar. I like the richer brown colour. I'll make these again.

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