Total Time
Prep 10 mins
Cook 18 mins

These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.

Ingredients Nutrition


  1. Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
  2. In large bowl, whisk egg, syrup, lemon juice and vanilla.
  3. In medium bowl, mix sugar and flour.
  4. Stir into egg mixture with butter.
  5. Divide berries into uncooked pastry shells.
  6. Pour egg mixture to top of shells.
  7. Bake 18-23 minutes.
  8. Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.


Most Helpful

These were a big hit at a party that I took them to. They were quick and easy and a nice change from the traditional buttertart. They are also not as sweet.

Nancy Gould March 15, 2003

did the recipe tonight... got my neighbor to try... he love them and ask for the recipe... so I decided to do a second batch to take to church... they are lovely ... and taste great... thanks Erinn for such a delightful recipe... but on my second batch i forgot to add the melted butter... I tasted one and it is still good... but the first batch is better since i did not forget the butter... thanks for posting the recipe... the recipe picture caught my attention... lovely picture and mine looks just as good....

doubly blessed February 23, 2013

These are nice, I still prefer the regular Butter Tarts, but these are a nice change and not as sweet. Next time I will bake an extra few minutes as they were still a little too soft and hard to eat, but they were good enough that there will be a next time! I used some frozen Wild Blueberries from Walmart which were little tiny bluberries, they worked out great, next time I'll try regular Blueberries.

jomom75 December 30, 2010

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