Recipe by Carol
"This is another old recipe from our ancestral heritage. These are very good."
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14 (4 inch)
prepared tart shells
packed brown sugar
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn't have any nutmeg, and cinnamon was an OK substitute.
These were easy to make, but I found they had too much lemon. Otherwise, these are good.
I doubled the recipe, but added only 3/4 of a cup of raisons total, and also a good cup of chopped pecans, poured it into two 9" pie crusts, and baked for 15 minutes, cooled for one hour and they turned out great. I didnt bake them as long as recipe called for as they would have come out burnt. Taste tested on friend, and he survived with a smile!
they were the best butter tarts, we ever tried, hubby just loved them. thank you Doreen
Just like mom's
Easy to make...great tasting
This was my first attempt at butter tarts, they turned out great. I cheated and used ready to bake pie crusts to fit in the muffin tins (not a very good crust maker.
Well, I tried these tonight for the first time. My husband said no to the nutmeg. Personally, I would have left it in as I love the spice.
I only put one TBSP of lemon for the above recipe. I liked the butter tarts but my husband said they were too sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin Butter Tarts
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 139
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