These butter tarts are the best I've ever tasted. I am the worst baker in existence but every year around this time I get the baking urge, put on my apron and give baking another try, usually with disastrous results. I made them with Ruth's Grandma's Pie Crust (recipe on this site which is also a phenomenal recipe); together they turned out the best butter tarts I could ever imagine. We ate them hot from the oven; I don't know if we can wait till the rest cool. I can't believe I actually made them, they were so good! The substitutions I made were using a no sugar pancake syrup with Splenda instead of corn syrup because we're diabetic and the brown sugar was enough sugar for us thank you very much. LOL I also substituted butter for the shortening and used the two eggs so they wouldn't be runny. I whipped the entire mixture till it was frothy, used raisins and pecans, baking them at 350 degrees F for 20 minutes. I really liked this recipe because they were not overly sweet; though I'm not sure if that was because I substituted a no sugar syrup. At any rate, this recipe is a keeper and one I will pass along to my girls (and my son). Thank you ever so much 2doulas for sharing your amazing recipe with us. I know I'll have to make an extra batch tomorrow to freeze.
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