Awesome! I used my own recipe for the shells and the filling from this and it's the best buttertart filling I've ever had. These tarts flew off my dessert plate. Thanks so much! This recipe will be added to the Christmas must haves list for sure.
These were ok...not a big hit though which was disappointing since I took them to a family function. I could taste the vinegar so wondering if the measurement of one tablespoon is correct.
These are fantastic!!!! It took me twice to get the portioning right (but that is a user error:-) ) Both times they were mouth watering and the second time i had my 8-yr-old helping with the measuring! Thank you for scratching my itch!
I tripled the recipe and it worked out perfectly having a nut allergy in the family we cant really use pecans or walnuts but the raisins are perfect!
I halved the recipe and had no problem with making six. These are a true canadian staple and were absolutely delicious. Thanks, Ev.
Thanks for a wonderful pastry recipe to make the tart shells. I needed a good recipe to make tart shells and used yours as i have a awesome recipe for the filling. Thanks so much Evelyn. Katherine
These taste so good fresh out of the oven. The filling is slightly runny but firms as the tarts cool. I had no problems following the recipe and the cooking time was spot on. The only slight difficulty I had was getting 12 shells out of the pastry. I did eventually, but it took a lot of careful rolling. Next time I might make about 25 percent more pastry just to have extra to work with. I think I'd also like a few raisins in the filling.