The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 21, 2009
This has been a fav. family recipe for years. Not a single year goes by without someone requesting it. The recipe is simple, and easy to follow. I add chopped pecans to mine, and boy what a hit. You have to try this recipe, it will knock your socks off.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 9, 2009
Great Butter Tart Recipe. I took the advice of the others and used butter and added an extra egg. I also put them in the mini tart shells - you can make close to 60 mini Butter Tarts with those. They were so yummy that my husband ate 6 in one sitting! They are easy to make and taste delicious!I look forward to making them again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 23, 2009
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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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Wasaga Beach, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 17, 2009
WOW!!!! So read through the reviews first. I had frozen tart shells and wanted a treat for my children. I doubled the recipe for 24, omitted the raisins (as I didn't have any on hand), used regular corn syrup (on hand), beat till it was like pudding (as per one review) and baked at 350 degrees for 20 minutes. Well I just had one still warm from the oven and AMAZING!! This will be my recipe forever now and will make often since its so simple. Thank you for posting this!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 24, 2009
Added pecans instead of raisins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 9, 2009
these were soooooooo good i made them for a christmas party and they were gone within the hour
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 18, 2009
Easy and good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 27, 2009
Equals "The Ultimate" Butter Tart
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 1, 2008
I made these with butter of course! Have a nice flavour, not gooey like Canadian butter tart recipes but good overall. I got 22 3 inch tarts using 1 tbsp raisins in each tart and 1 tbsp of filling, they do really puff up.
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2008
They were a smidgen too runny, I had trouble getting them out of the muffins forms, the homemade dough was so flaky and so some of the middle ran out, which was kind of messy. I also baked them at lower temp, since my stove has the habbit of suddenly turning up the heat and therefore burn things. So maybe next time I'll add and extra egg to make it a bit firmer. Other than that, great taste, at least that's what my husband says. And he knows his butter tarts. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 9, 2008
tastes great. This was a very easy recipe to follow. I cooked them for exactly 12 minutes. I used Crisco golden shortening which to me looks like butter.The tart shells were 3 inches not 2 inches. Only sold 3 inch shells at the store. The tarts were a little runny.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 5, 2008
This recipe was amazing! I added an extra egg as per previous review saying that it would make it less runny and only added raisins to half of the batch since I am not a big raisin fan. I also baked it at 350 degrees for 20 min. It tasted just as good as the ones sold at the store if not better. I thought that no one in my house would really eat it and I might end up throwing some of it out since many people in my house are very health. They were so good that within 2 days they were all gone, I will definitely try this recipe again.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 14, 2007
mmmmm...Just ate one now still warm! Better than..! I have to say I was very skeptical of these. I am Canadian and usually the butter tart mix is thin and golden in colour. This was more like a cookie dough base, but I continued on. I had to use a little pancake syrup as I didn't quite have enough corn syrup. Just enough for 12 tarts ('used best ever pie crust', awesome) My husband laughed at me because he thought I must have left something out. They were white instead of the usual brownish colour,even re-read the recipe 3 times! Cooked for 15 minutes. Cautiously bit into one expecting the worst. WOW what a surprise! Sooo good and the maple syrup added a nice flavour too! A keeper to say the least:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 16, 2006
Awsome, every body loved them i made a 24 batch and instead of 2 tsp vanilla i used only 1 tsp vanilla and 1 tsp rum extract. They were delish!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 13, 2006
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 20, 2006
This recipe was truly delicious. I found that I had to leave them in the full 15 minutes and they were still a bit runny,but still good. Other reviews helped also.
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada
Living In: Parrsboro, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 8, 2005
These tarts are so yummy!! I left out the raisins because the hubby does not like them. The only complaint I have is that they are a bit greasy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 3, 2005
These are the yummiest butter tarts. Better than any I've ever had. I don't like raisens so I made them plain. They're just a little too runny. Not sure how to fix that but it's not a big deal once you taste them.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 16, 2005
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 10, 2005
I tried to make these with real butter instead of shortening and they didn't come out too well. The flavor was great, but the consistency was poor. Also, as the recipe states, it's critical to make sure not to over cook.
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