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Butter Tarts II

Butter Tarts II


"This is a recipe from my seventh grade Home Economics class. These are the only butter tarts by husband will eat!"
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30 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 150 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

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  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
  3. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.

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Read all reviews 33
  1. 42 Ratings

Most helpful positive review

this was an excellent recipe, although I found out on all three times I made this that you need to reduce the final cooking time by half and at a much lower heat or else they over cook, then the...

Most helpful critical review

These were very easy to make and were pretty darn tasty. I used chopped walnuts with my filling and cooked them for 10 minutes at 400, then another 10 at 300 and that was enough! I did find the ...

Most helpful
Most positive
Least positive

this was an excellent recipe, although I found out on all three times I made this that you need to reduce the final cooking time by half and at a much lower heat or else they over cook, then the...

This is a very simple recipe for something so good! I left out the lemon juice, I thought it might take away from the sweetness I was looking for. I also cut the cooking time in half, that's ver...

Super easy and delisious

I loved the simplicity of this recipe. I made this with my mini muffin pan and cut out pre-made pie dough into tiny circles and filled them according to the recipe. The only thing I did not like...

Delicious! I omitted the lemon and vanilla extract, as well as the raisins. I put a pecan half on the tops, and baked at 400 for 10 minutes, and at 350 for 15 minutes and mine were perfect.

I have always wanted to make butter tarts, and this was a great first try. I had my husband go out and buy me lemon extract. Don't waste your money, it's really not that nice of a taste. Will be...

These are scrumptious! I left out the lemon extract the second time I made them and we liked them even better. Also good with pecans substituted for the raisins!

I loved these. I did not add the Lemon Extract as I did not have any and they turned out wonderful. I cooked mine for about 14 minutes and that was plenty of time. I also used pre made tart s...

This one is close to tasting like traditional Canadian butter tarts, but does not include walnuts and is not runny enough in the center if the recipe is followed to the T.

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