Butter Tarts I

Butter Tarts I


"These fruit and nut filled tarts are a great favorite. Dates may be used in place of raisins if preferred."


{{adjustedServings}} servings 373 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.
  2. Roll out pastry and fit carefully into greased tart tins. Set aside.
  3. In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
  4. Carefully spoon mixture into tart shells. Place tins on baking sheets.
  5. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
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  1. 18 Ratings


Flavor is very good I found when filling tart shells that the raisins were not eveny shared in tart, so putting raisins in shells before filling is a better way. I also plumped the raisins in a ...

The flavor of these butter tarts is quite nice. Next time I make them, I will cut the baking time back because my husband prefers his butter tarts quite a bit softer.

These are the best using 1/4 c butter and 1/3c corn syrup or maple syrup. Recipe made 12 large butter tarts, I cook them 8 min at 400 then 5 min at 350. I like mine gooey.