Recipe by 2doulas
"This is a recipe my mother had in Scotland. I have saved it since I was a teenager because the tarts are so good."
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12 (2 inch)
unbaked tart shells
packed brown sugar
light corn syrup
This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening (after all they are "butter" tarts!) and substituted 'golden syrup' for corn syrup which gives it an even more buttery flavour. I also added an extra egg (for the 24 amount) making it three eggs instead of two, so they wouldn't be too runny. I then baked them at 350 defrees F for approximately 20 minutes. I also increased the butter and the golden syrup slightly. I found they browned too much at 400 degrees because of the butter in them. They turned out beautifully. I have an excellent recipe handed down from my English/Scottish great grandmother, but it was hard to measure with the old weight measurements so combining this recipe with mine helped tremendously. Thank you.
I tried out this recipe and it wasnt bad. It would have been helpful to know how much filling to put in each tart shell as they rise a lot..which meant it came spilling over making me lose half my filling. I did try this recipe several ways to see what worked best.. I tried the recipe with Crisco and 2 eggs and it came out tasting eggy..yuck! Then i tried it with butter and 1 egg..This i found, was the best modification..Its not too runny and its nice and buttery..I find butter more flavourful than Crisco
Hi. I am the poster of this recipe. It cracks me up how many people say they are runny, as if that's a negative! Butter tarts cooked correct are supposed to be runny.....that's the sign of a good butter tart! Otherwise you may as well have raisin pie:)
Don't let the fact that there is no butter in these tarts, or the "English" slant disuade you from trying this recipe. My shot at this came out perfect first crack. I cut back the raisins because 3/4 of a cup seemed like a lot. Next time, I'll follow the recipe. For a good tart shell I used "Best Pie Crust Ever" and cut circles with a plastic funnel. The tarts turned out tasting homemade and yummy. Some things are worth making yourself if the effort isn't too high, it doesn't take too long, and you get better than store-bought results. These tarts are a great example of this. Thanks, Priscilla, I'm hanging on to this recipe.
Hi im 13 years old and me and my mom made some of these fabulous butter tarts they are absolutely amazing!! And i thought i would hate them because i hate raisons! So try this recipe i guarantee you will enjoy them!! By the way we doubled the recipe and this made 36 - 3 inch tarts.
These are the best butter tarts I have ever eaten!!! I whipped the mixture until it had the consistency of pudding and left out the raisins (hubby doesn't like them) and they came out better than bakery fresh. Thanks so much for sharing.
I tried this recipe for the first time and it was fantastic! These tarts don't last long around my house and everybody raved about them. I've found that it takes a lot of work to make all of the shells by hand so I bought some prepared shells from the grocery store. One box of 12 shells suits this recipe perfectly. The second time I made them I doubled the recipe and used 3/4c of raisins and 3/4c of chopped pecans and again everybody raved! Be careful not to cook them too long so that they don't boil over in the oven.
These butter tarts were very good, just remember not to fill too much because they overflow. My husband and kids loved them and they didn't last too long. Made some with raisins and some with pecans. Had enough batter for almost 18.
* Percent Daily Values are based on a 2,000 calorie diet.
English Butter Tarts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 99
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