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Butter Tarts II

Butter Tarts II

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    30 m
MS.CHEF

MS.CHEF

This is a recipe from my seventh grade Home Economics class. These are the only butter tarts by husband will eat!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
  3. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TCHESHIRE
33

TCHESHIRE

12/19/2003

this was an excellent recipe, although I found out on all three times I made this that you need to reduce the final cooking time by half and at a much lower heat or else they over cook, then they turn out wonderful. I have already made 10 batches since I used this receipe and my freinds and family love them!

SEKSIJO
19

SEKSIJO

6/5/2004

This is a very simple recipe for something so good! I left out the lemon juice, I thought it might take away from the sweetness I was looking for. I also cut the cooking time in half, that's very important. I started out at 400 for 10 minutes like the original directions suggest, but then I only cooked them for another 10 minutes at 350 instead of 20 to 25. I've had one to eat already, I didn't give it enough time to completely set so the filling was a bit runny still. They need a good hour before the syrup thickens. I had left over pie crust in the freezer from another recipe I worked with over Easter, so all of this came together very quickly. I will make this recipe again, but next time I'll trim my nails first - it was hard to press the crust into the tins without making slits, hehe!

tidem
12

tidem

12/1/2010

Super easy and delisious

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