Reviewed: Feb. 6, 2009

they were the best butter tarts, we ever tried, hubby just loved them. thank you Doreen

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Doreen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2006

Just like mom's

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Marie-Anne Green

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2006

Easy to make...great tasting

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

raphael

Cooking Level: Intermediate

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2004

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Blondie Bumstead

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2004

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.

Was this review helpful? [ YES ]
7 users found this review helpful