English Butter Tarts

English Butter Tarts

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2doulas 0

"This is a recipe my mother had in Scotland. I have saved it since I was a teenager because the tarts are so good."
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35 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange tart shells on a baking sheet. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells.
  3. Bake in preheated oven for 12 to 15 minutes or until done. Be careful not to over bake.


  1. 92 Ratings

Most helpful positive review

This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening (after all they are "butter" tarts!) and substitut...

Most helpful critical review

I tried out this recipe and it wasnt bad. It would have been helpful to know how much filling to put in each tart shell as they rise a lot..which meant it came spilling over making me lose half ...

This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening (after all they are "butter" tarts!) and substitut...

Hi. I am the poster of this recipe. It cracks me up how many people say they are runny, as if that's a negative! Butter tarts cooked correct are supposed to be runny.....that's the sign of a goo...

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 becaus...

These are the best butter tarts I have ever eaten!!! I whipped the mixture until it had the consistency of pudding and left out the raisins (hubby doesn't like them) and they came out better th...

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...

This recipe was amazing! I added an extra egg as per previous review saying that it would make it less runny and only added raisins to half of the batch since I am not a big raisin fan. I also b...

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 ...

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 t...

These are the yummiest butter tarts. Better than any I've ever had. I don't like raisens so I made them plain. They're just a little too runny. Not sure how to fix that but it's not a big deal o...

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