Reviewed: Sep. 21, 2009

Pretty good, but MAKE SURE you use butter and not margerine... it tastes much better with butter!

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Reviewer:

Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: Dec. 16, 2008

They were awesome. I used my favorite butter tart filling and then baked them. Delicious

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Reviewer:

DianeW5

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Reviewed: Oct. 19, 2008

Very good, I actually filled them with a cream filling and topped with fresh strawberries. If you are having problems with the tarts puffing up too much, I would try freezing the dough for 10 minutes before baking and halfway through baking, use a fork to gently poke the bottoms if they have puffed up.

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Reviewer:

Chels

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: Apr. 10, 2008

A very good tasting and tender pastry but I agree with Nancy these puff up! With her review I was ready as they came out of the oven and used a small lid to push down the dough to create a well. I also made 28 tarts out of the dough instead of 18 in hopes that would help, which it did not. Still, this is quite good and I will use it again. Thanks.

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Reviewer:

Marie C.

Cooking Level: Expert

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Reviewed: Dec. 31, 2007

The dough was delicious but puffed up too high to fill.

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Reviewer:

nancy

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Reviewed: Jun. 11, 2007

Simple to make and has a very nice presentation. I tried a variety of different fruits for the filling and it was very nice. Great for parties or drop-ins.

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