My Husband and Daughter loved then. I made some plain, raisins, pecans some with with chocolate. They were The Best ! Thanks for sharing
These are spectacular. And I'm picky!
These are truly Canadian and truly delish! I grew up stopping in at Wilkie's Bakery on my way to and from the lake to visit my grandparents. Though I don't believe I ever bought a butter tart there, these delicious tarts have always been part of my family's Christmas tradition. My grandparents are no longer with us and I now live far away, so I love that these remind me of happy summer memories and many family Christmases.
These are interesting little things, while not exactly what I was looking for for my Christmas cookie boxes that I send to family these were quite rich and tasty. I used a recipe for the crust from this site #51537 from Laurie, it was a no roll crust that you pat in and it was incredibly rich and flaky and went with these tarts very well. I also made these in mini muffin tins and they came out wonderfully (as long as I didnt over fill them). I made a recipe for 2 crusts and that was perfect for a double batch of the filling.
Great! And very easy to put together.
These butter tarts are absolutely delicious. I made them for British visitors as something uniquely Canadian and they were a huge hit. I used Kittencal's No Fail Buttery Flaky Pie/Pastry Crust (#66929)
with a 15 minute bake time (convection). The filling was perfect.
I doubled the recipe, as I knew they would be winners. Thank goodness I did!
This was very good. It was even better the second day. I didn't like the look of the raisins after soaking them so I used dried cranberries and chopped pecans. Made for Zaar Cookbook Tag.
Oh, my, my! These are so wonderful and easy. My family loves me right now. You have got to try these.
My family doesn't care for raisins, so I peeled and chopped up apples instead. I also added a pinch of cinnamon. I used a Pillsbury® Refrigerated Pie Crust. I didn't have enough filling for 16 tarts-- only enough for 12. Thank you for sharing this recipe.
Not the best Butter Tarts I've had, but very good! There is a huge difference in the taste of these tarts a day later. Fresh I really didn't like them at all and actually ended up making another huge double batch of tarts using the filling I usually use for Butter Tart Squares, because I liked them so little I didn't want to put them out for Christmas. My usual recipe for the squares made a great tart, but I tasted one of these tarts again the next day and while I still think my usual recipe is better, these tasted totally different than the night before when they were fresh. The one plus to these tarts is that they are not nearly as sweet as my usual recipe and others I've had, which if you're having multiple other sweets can be a good thing.
I might make this recipe again, I will just make sure I make them at least a day before I need them. Not sure why it makes a difference but it really did make a huge difference.
I have been making butter tarts for over 35 years and am never happy with the results. My pastry is awsome, however the butter tart filling has been rather bland, and have tried several recipes, all disappointing. Well, yesterday I found this one, OMG, it is wonderful!!! With my terrific pastry recipe, what a winning combination! Made them for my family Thanksgiving Celebration and had rave reviews! Thank you Lennie, you are the best. Seriously, my daughter told me they were the best butter tarts she ever tasted in her life!