Recipe by LEANNER
"This is an old recipe that everyone always asks for when they try these tarts. They are best when eaten about 5 minutes out of the oven, but are great any time. Store these in a sealed container."
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24 (3 inch)
unbaked tart shells
dark brown sugar
eggs, lightly beaten
Finally I found a recipe that is similar to my mom's and not icky corn syrup in the ingredients. A trick I learned over the years is not to mix the raisins & walnuts into the filling but to put a rounded tsp of raisins and 1/2 tsp of chopped walnuts directly into the tart shells. Then I pour in the filling. That way each tart has the same amount of fruit/nuts.
I have used this recipe for several years and have recommended it to several people. I am surprised there are not more ratings. I have cooked for 40 years (+) and have found this recipe to be the best yet. Uumummm delicious!!!
Great tarts I doubled the raisins and nuts.Nothing but praise for them. Even my 95 year old mother wanted the recipe.
These taste so good and are so easy to make.
I run the food service at a college and the kids really loved these.
Oh...my....goodness!! Best buttertarts ever! I used 1/2 cup chopped pecans and 1/2 cup milk chocolate chips and they tasted just like the chocolate Turtles you buy at Christmas! Wow! Thanks for my new favorite buttertart recipe!
Just made these today and they are fabulous! I didn't have pecans, so used some chopped up hazelnuts that I had around. I also added a bit more raisins (about 1/4 cup). They are VERY tasty and I'm super happy with them :D I'll definitely be making more before Christmas :D
Found them to be a little too sweet, next time I will lower the amount of brown sugar. Otherwise a very creamy buttertart. I will make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 131
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