Total Time
40mins
Prep 15 mins
Cook 25 mins

An after school treat that youngssters will dance over!

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
  3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
  4. Add vinegar, eggs and vanilla and mix well.
  5. Divide butter mixture into all tarts, not filling more than 2/3 full.
  6. Bake at 425F for 5 minutes; reduce heat to 375F and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling).
  7. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Reviews

(2)
Most Helpful

Easy recipe, goes together quickly tastes good. I used half maple syrup for the corn syrup so next time will try it the way it was writen. Thanks for a better answer to store bought tarts.

Ladymedic May 21, 2009

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