English Butter Tarts60 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“This is a recipe my mother had in Scotland. I have saved it since I was a teenager because the tarts are so good.” - by 2doulas
Original recipe yields 12 small tarts
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange tart shells on a baking sheet. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells.
- Bake in preheated oven for 12 to 15 minutes or until done. Be careful not to over bake.
Amount Per Serving (12 total)
- 270 cal
- 11 g
- 41.9 g
Based on a 2,000 calorie diet
Reviews (60)Rate This Recipe
"This is an excellent recipe but I gave it a few tweaks. I found the quantities for 24 made enough for 36. I substituted butter for shortening (after all they are "butter" tarts!) and substituted 'go..." See morelden syrup' for corn syrup which gives it an even more buttery flavour. I also added an extra egg (for the 24 amount) making it three eggs instead of two, so they wouldn't be too runny. I then baked them at 350 defrees F for approximately 20 minutes. I also increased the butter and the golden syrup slightly. I found they browned too much at 400 degrees because of the butter in them. They turned out beautifully. I have an excellent recipe handed down from my English/Scottish great grandmother, but it was hard to measure with the old weight measurements so combining this recipe with mine helped tremendously. Thank you."
"Hi. I am the poster of this recipe. It cracks me up how many people say they are runny, as if that's a negative! Butter tarts cooked correct are supposed to be runny.....that's the sign of a good butt..." See moreer tart! Otherwise you may as well have raisin pie:)"
"Don't let the fact that there is no butter in these tarts, or the "English" slant disuade you from trying this recipe. My shot at this came out perfect first crack. I cut back the raisins because 3/4 ..." See moreof a cup seemed like a lot. Next time, I'll follow the recipe. For a good tart shell I used "Best Pie Crust Ever" and cut circles with a plastic funnel. The tarts turned out tasting homemade and yummy. Some things are worth making yourself if the effort isn't too high, it doesn't take too long, and you get better than store-bought results. These tarts are a great example of this. Thanks, Priscilla, I'm hanging on to this recipe."
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