Reviewed: Dec. 16, 2011

I would lower the oven temp to 350 and bake a bit longer. When I baked this recipe at 400 the filling didn't set very well and they stayed too runny. When I baked them at 350 they came out perfect!

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5 users found this review helpful

Reviewer:

bubbly36

Reviewed: May 2, 2011

I loved this recipe. Bought Costco frozen tart shells,distrubuted plump raisins in each shell then pored the filling in. I found the amount called for was more than necessary unless youur a raisin lover. 15 tarts fit easily on a cookie sheet and I got 30. These freeze very well. C'est tres bonne!

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3 users found this review helpful

Reviewer:

sweetpea

Cooking Level: Expert

Home Town: Duncan, British Columbia, Canada

Reviewed: Jan. 6, 2011

I would skip the nutmeg next time, other than that, good consistancy

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2 users found this review helpful

Reviewer:

baker extrordinare

Reviewed: Dec. 13, 2008

Bake these at 400 watching after 10 min and you will have the absolute best Butter tarts.I tried baking at 350 the first time but it wasn't hot enough. Makes enough for 3 1/2 doz bought tart shells.

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16 users found this review helpful

Reviewer:

jan1

Reviewed: Jan. 17, 2007

The best butter tart recipe I have ever used and is now the only one I will use! Easy and delicious!!

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10 users found this review helpful

Reviewer:

babs

Reviewed: Nov. 21, 2002

I had lost my mom's recipe for butter tarts and this one seemed similar in ingredients from what I remembered... however the temp settings must be too high or too long because I followed the recipe exactly and have an oven thermometer and they came out as crispy critters... did the 2nd batch at 400 for only about 12 minutes and although not quite so "burnt" flavoring was blaw...

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19 users found this review helpful

Reviewer:

JLGUILD

Reviewed: Jun. 28, 2002

I lost my favourite recipe for making tarts. One of the ingredients was golden corn syrup so figured this must be close and it was. I use dried blueberries instead of raisins or with raisins on occasion. Also sometimes use nuts.Stampy

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9 users found this review helpful

Reviewer:

STAMPY

Reviewed: Dec. 6, 2000

It is very hard to find good recipes using ingredients "on hand" this is one of those recipes.I get requests many many times for this one. Thank you Carol

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6 users found this review helpful