Mom's Butter Tarts8 Reviews
“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.” - by Carol
Original recipe yields 2 -dozen 3 inch mini tarts
- Line three inch tart tins with pastry. Chill while making filling.
- 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.
- 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.
Amount Per Serving (24 total)
- 190 cal
- 8.1 g
- 30.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 ex..." See moreactly 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..."
"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...." See more"
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