Butter Tarts

Butter Tarts

"This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends."
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Ingredients

servings 360 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 332 mg
  • 13%

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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Directions

Print
  1. Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
  2. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
  3. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

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Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer...

Most helpful critical review

I don't know what happened but these were a total disaster. I was doubling the recipe as I went, forgot to use the feature on the page. I had waaay too much batter for the tarts. I will go ba...

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These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer...

Okay. These are awesome. I don't see how one 9-inch crust does it though. I used Allready pie crusts and even using two, I could only make 20 tarts. I only had enough filling for 20 as well....

I used pecans and raisins instead of coconut and walnuts. Excellent butter tarts, great rich buttery taste, best ever! This year 2006 I made just with pecans and made mini tarts, I got 42 out of...

My family and I loved these tarts. They are not your typical sticky sweet butter tarts. I used pecans and unsweetened coconut vs raisins and walnuts. I will definately be making these again.

Excellent! I've also tried changing the recipe a little by omitting the coconut and using 1 cup of chopped almonds rather than walnuts and it was delicious, too.

Wonderfully yummy! I added dried cranberries, and the end result was amazing!

I used all butter since I don't buy margarine and pecans. Turned out great in both homemade pastry and frozen tart shells. I liked the spice flavours at first, but I think I'll cut back on the...

Instead of 1 cup of coconut and 1/2 cup of walnuts, I made them with 1 cup of peacans and 1/2 cup coconut. They turned out absolutely wonderful. They are different from your traditional butter t...

These are the best butter tarts! When you are not a raisin fan butter tarts can be a put off. I used pecans and all butter (no margarine) I have used this recipe for the past couple x-mas's. YUM...

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