I made these in a 9" square pan so that the crust would be nice and thick. I had to cook them a little longer, but they came out great! Also, because the filling would be thicker, I cut the brown sugar to 1 cup. They were still plenty sweet.
I made these as part of my Christmas collection as I never had time to make butter tarts. I soaked my raisins in a little whiskey to plump them up first and I added 1/2 cup chopped pecans to the whole mixture. They turned out real good. A keeper recipe for sure!!
This was really sweet and really good. I've never had butter tarts before and these were delicious. My family enjoyed them a lot. Thanks for posting!
Sweet and rich, you really have to have a sweet tooth for these! I made the crust on a food processor using cold butter in place of margarine, these set perfectly when baked, we really enjoyed them, thanks calee!...Kitten:)
I enjoyed this dish so much. I'm the only one here that eats butter tarts, so I made 1/2 the recipe...It worked great. Wonderful sweet butter flavoured syrup and big plump raisins ontop of flaky, tender shortbread. Thank you so much for sharing this delicious recipe Calee. It's a winner!