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Mom's Butter Tarts

Mom's Butter Tarts

Carol

Carol

My mom used to make these a lot when I was a child. These were so good that there was nothing like them. I could never eat enough of these, and you will see that when you make these syrupy tarts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Line three inch tart tins with pastry. Chill while making filling.
  2. Melt butter. Stir in golden syrup, brown sugar, raisins, nutmeg, and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites, and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a cookie sheet.
  3. Bake on lowest rack in very hot preheated oven, 450 degrees F (230 degrees C), for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.
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Reviews

JLGUILD
19

JLGUILD

1/15/2003

I had lost my mom's recipe for butter tarts and this one seemed similar in ingredients from what I remembered... however the temp settings must be too high or too long because I followed the recipe exactly and have an oven thermometer and they came out as crispy critters... did the 2nd batch at 400 for only about 12 minutes and although not quite so "burnt" flavoring was blaw...

jan1
16

jan1

12/13/2008

Bake these at 400 watching after 10 min and you will have the absolute best Butter tarts.I tried baking at 350 the first time but it wasn't hot enough. Makes enough for 3 1/2 doz bought tart shells.

babs
10

babs

1/17/2007

The best butter tart recipe I have ever used and is now the only one I will use! Easy and delicious!!

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