Reviewed: Dec. 14, 2004

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.

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2 users found this review helpful

Reviewer:

PETERSILKIN

Reviewed: Dec. 22, 2004

I run the food service at a college and the kids really loved these.

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5 users found this review helpful

Reviewer:

PITZY1

Cooking Level: Expert

Home Town: Paris, Ontario, Canada

Living In: North Bay, Ontario, Canada

Reviewed: Feb. 28, 2005

Great tarts I doubled the raisins and nuts.Nothing but praise for them. Even my 95 year old mother wanted the recipe.

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9 users found this review helpful

Reviewer:

MARCPIT

Reviewed: Nov. 16, 2005

These taste so good and are so easy to make.

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7 users found this review helpful

Reviewer:

mrsstoner

Reviewed: Jul. 25, 2007

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!!!

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8 users found this review helpful

Reviewer:

G Kinkaid

Reviewed: Aug. 7, 2009

These are the best and easiest buttertarts!

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1 user found this review helpful

Reviewer:

dnow

Reviewed: Dec. 17, 2010

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

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2 users found this review helpful

Reviewer:

mikeybro1

Reviewed: Dec. 3, 2011

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!

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2 users found this review helpful

Reviewer:

Samantha H

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Sudbury, Ontario, Canada

Reviewed: Dec. 31, 2011

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.

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8 users found this review helpful