Reviewed: May 2, 2012

EXCELLENT! Wow, these tasted incredible, and soooo easy to make. Thanks for sharing.

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Reviewer:

letiziad

Reviewed: Mar. 29, 2012

True English Butter tarts!!! Made 2 batches for a back sale and trying so hard not to eat them :)))

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Dec. 26, 2011

These are very good, but very runny, I will try baking them longer to thicken them. The flavour is great, it's hard to believe they are made with shortening instead of butter.

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Lekili_

Cooking Level: Expert

Home Town: Ancaster, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Dec. 23, 2011

I am determined to get this recipe right. It would be helpful if the poster of the recipe could recommend a crust to use with it. I have tried to make it 4 times now, with limited success. I haven't given up, and I will add 1/2 egg in the next attempt in an effort to reduce the runny-ness. And I mean this wholeheartedly: A butter tart is not supposed to have liquid syrup running out of it. I used the flaky butter crust recipe for the crust and made 6 larger tarts instead of 12 small tarts. I have discovered by trial and error that I must bake this crust twice. Bake for 15 minutes, cool, store in fridge overnight, bring to room temperature, bake another 20 minutes, and the crust becomes perfect. It's so inconvenient.

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Reviewer:

Anna

Reviewed: Dec. 20, 2011

I've made these a few times and I don't change a thing, except the baking time. I usually bake them for a bit longer so they aren't too runny.

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Reviewer:

Cara

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 16, 2011

They were D-elicious but a little too runny for me.

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Reviewer:

Dede

Cooking Level: Intermediate

Home Town: North York, Ontario, Canada

Living In: Aurora, Ontario, Canada

Reviewed: Nov. 16, 2011

Bake these and you will not be able to stop eating them. So So Very Good! Taste like being a kid at Grammie's house.

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Reviewer:

Liberty Belle

Reviewed: Nov. 7, 2011

They turned out wonderful. Nice and runny like ther are supposed to be.Next time thou I will have to roll my pastry thinner.(My error) They are still very tasty.

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Reviewer:

Lianne

Reviewed: May 4, 2011

loved these!!! i didnt use the whole 1/2 cup of corn syrup though. i used 1/4 cup corn syrup and 1/4 cup maple syrup. so good. i will be making these again

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Reviewer:

andie_p

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Reviewed: Apr. 12, 2011

This is a mouthwatering Butter Tart, its original, same recipe I have except mine doesnt use corn syrup. I'm so pleased with it, its on our Easter table this year. Thank you!

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