New this month
Get the Allrecipes magazine just $7.99
Butter Tarts I

Butter Tarts I

"These fruit and nut filled tarts are a great favorite. Dates may be used in place of raisins if preferred."
Added to shopping list. Go to shopping list.


servings 373 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 259 mg
  • 10%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
  2. Roll out pastry and fit carefully into greased tart tins. Set aside.
  3. In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
  4. Carefully spoon mixture into tart shells. Place tins on baking sheets.
  5. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 16
Most helpful
Most positive
Least positive

Flavor is very good I found when filling tart shells that the raisins were not eveny shared in tart, so putting raisins in shells before filling is a better way. I also plumped the raisins in a ...

The flavor of these butter tarts is quite nice. Next time I make them, I will cut the baking time back because my husband prefers his butter tarts quite a bit softer.

These are the best using 1/4 c butter and 1/3c corn syrup or maple syrup. Recipe made 12 large butter tarts, I cook them 8 min at 400 then 5 min at 350. I like mine gooey.

HA! I've been looking for this recipe for years! This is great!! I followed the other reviewers' advice and put the raisins in the bottom and then poured the filling over that. They plumped u...

These are so yummy and so very easy as i used premade tart shells. The cook time is waayyyy to high I did mine for 10 mins at 400 and then about 10-15 mins on 350. I tripled the recipe and it ma...

I was looking for a recipe that replicated my mothers. This one was the closest, except hers is a stove top cooked recipe.


Excellent! I added the raisins to the shells, and then poured the mix over. I also used home made pastry as opposed to the premade...My husband and kids LOVED them! Definately a keeper here!

Awesome! I followed the advice of putting the raisins in the shells first.

Other stories that may interest you