Prep 15 mins
Cook 40 mins
I love butter tarts, but when im in a hurry I will make this.
- 532.32 ml flour
- 44.37 ml icing sugar
- 177.44 ml margarine
- 3 beaten eggs
- 473.18 ml brown sugar
- 118.29 ml melted butter
- 29.58 ml vinegar
- 9.85 ml vanilla
- 2.46 ml lemon juice
- 354.88 ml raisins
- For the base cut together with pastry blender.
- Pat into a 9x 13 in pan and bake at 350 for 15 minutes.
- For the topping mix all ingredients together and pour over base.
- Bake at 350 for 20-25 minutes.
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!