Reviewer:

Home Town: Scarborough, Ontario, Canada

Reviewed: Mar. 21, 2013

These did not turn out like the ooey gooey butter tarts I was hoping for. I do intend to give these one more try but I think I may be still on the hunt for my favorite butter tarts.

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Reviewer:

pinklady

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

I think these are the closest I have got to perfect butter tarts. Taste just like my Nannie's and that is hard to match!

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Reviewer:

Liang13

Cooking Level: Expert

Reviewed: Dec. 23, 2012

Yes, the filling is excellent. Had a bit of a problem with my pastry, which is unusual. A few of them fell apart because the bottom remained wet, so I baked again for 10 minutes, then ended up baking again for another 15...now they are great! The filling I must repeat is the best I've come across to date. I'll do 5 stars because I think the pastry problem was mine.

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Reviewer:

Leasa

Cooking Level: Intermediate

Home Town: Simcoe, Ontario, Canada

Reviewed: Dec. 14, 2012

great recipe

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Reviewer:

Geri

Cooking Level: Expert

Reviewed: Dec. 14, 2012

Excellent recipe! Tarts turned out perfect. Followed recipe as given.

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Reviewer:

new wife at 50

Cooking Level: Beginning

Reviewed: Dec. 11, 2012

These were delicious!! Like another reviewer, i added vanilla and put walnuts and raisins in tart shells before the sauce. Also only used 1/2 cup raisins as the walnuts and raisins filled the tarts halfway. I filled the tarts with the sauce to the rim of the tart and had no problems. This recipe is a keeper!! By the way, not dry at all but maybe that was because i only used 1/4 of the raisins!! Julie

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Reviewer:

jubu101

Reviewed: Dec. 9, 2012

i always add the nuts to the shells first then pour batter over top, that way i know how much nuts each one is getting. Works great every time

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Reviewer:

xtrememom

Reviewed: Dec. 9, 2012

this is my first time rating a recipe (although, i use allrecipes A LOT). these butter tarts are 5 stars! maybe even 10 stars. i followed the recipe as is. cooking time is accurate and a tip from another reviewer (use 1 tbsp of filling per tart) made for some very well received tarts. i am making my third batch... in 2 days! thank you for this recipe! it's fantastic! (and makes me look like a pro-chef!)

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