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Gramma's Butter Tarts

Gramma's Butter Tarts


"This is my Grandma's recipe for butter tarts in homemade pastry."
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2 h 50 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 123 mg
  • 5%

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. Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
  2. Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
  5. Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
  6. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.


  • Cook's Note:
  • If using purchased tart shells, partially pre-bake them according to package directions.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the dough ingredients. The actual amount of the dough consumed will be less, as half the dough is reserved to use later.

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Read all reviews 3
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Delicious! This is my ideal filling for a butter tart!

I've had them before and they taste just as good as I remember! They are delicious!

I substituted 1/2 butter for the crust - I think this would be the ideal pie crust as it's very flaky. For butter tarts I tend to prefer a thicker, tougher crust. I had a difficult time figuring...

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