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.

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:)

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!!!!

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.

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.

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.

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.

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 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.

I am an amateur cook and I found this recipe very easy to make. Makes the perfect amount for 12 tarts and of course tastes great!

This was a fantastic recipe. My only complaint was they disappeared so quickly I have to make another double batch 2 days before Christmas! The only change I made to this recipe was I baked them at 325 for about 22-25 minutes. Delicious!

My family just loved the flavour of these Butter Tarts. I had to hide the rest for Christmas time. I doubled the recipe and it turned out just wonderful. Thank you for sharing your recipe.

These butter tarts were delicious. I found a double recipe made 24 nice size tarts. The only problem I had was I thought the shells were slightly wetter than they should be. I'd make them again.

These were ok. Way too sweet for my taste. There was enough here to fill 18 2" tart shells. When these were done and cooled, there were little pools of shortening on the bottom of the tart tins and small cooled pools of it on top of the tarts. Didn't look very appealing. I will try another recipe next time, this was my first crack at making butter tarts.

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.

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 PERFECT!! I gave this recipe to my mom last week and they're wonderful! She had frozen packs of tart shells (in 24's) and so she doubled the recipe and it was perfect. They were probably 3 inch shells. They taste absolutely like the bakery we had up the street when I was younger. She's going to try and modify the recipe and incorporate some pecans to give the tarts a slight crunch. Thank you!

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.

They were good but they boiled over for me therefore there was less filling in each tart that I had anticipated. Perhaps I left them in the oven too long?