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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MARHATTAN

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2004

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!

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Tom

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Reviewed: Dec. 23, 2004

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!

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AVGULIK

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Reviewed: Dec. 14, 2004

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.

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Charlotte

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 21, 2004

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.

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trina

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Reviewed: Oct. 7, 2004

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.

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Niffer

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 27, 2004

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.

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SINOED

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Reviewed: Jan. 7, 2004

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?

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Sep. 29, 2003

These were good, but not as good as my regular recipe that I found in a local cooking magazine. They lacked the added flavour that my regular recipe has (rum and some vinegar and real butter). I will stick with my old recipe and won't make these again.

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 22, 2003

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.

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Karl Fish

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Reviewed: Apr. 6, 2003

These were super tasty! Just like the way my Grandmother always made them!

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ANGELIQUA

Cooking Level: Intermediate

Home Town: St.Thomas, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 27, 2003

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!

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MCCHERYL

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 1, 2003

These were good and had a nice consistancy. I would suggest adding a few tsp. vinegar to cut the sweetness.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 16, 2002

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.

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MRSLYNN

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Reviewed: Oct. 19, 2002

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.

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COOKIEWHIZ

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Reviewed: Mar. 24, 2002

Wonderful tasting! The only thing I would note is to divide it into more than 12 tart shells as it tends to be too full and boils over. Perhaps 13 or 14 tart shells.

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THE3AUSTINS

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Reviewed: Dec. 12, 2001

Excellent butter tarts! Not too sweet, just perfect! Thanks for sharing. I couldn't find my gran's butter tart recipe and I'm sure this one must be it. An appsolute must try!

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JANUSZ

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Reviewed: Jul. 20, 2000

My husband is Canadian and for the last 4 years I've heard him whining about butter tarts. Thank heavens I finally found this recipe. It's easy to whip up and he says they are exactly like the ones back home!

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Cheryl

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Reviewed: Jul. 10, 2000

These things are the tastiest things around!

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WRITER363

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English Butter Tarts

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