Grandma's Butter Tarts

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Filling:.
  3. Mix all ingredients until well blended; set aside.
  4. Pastry:.
  5. Cut butter and shortening together using a fork or pastry whisk utensil.
  6. Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
  7. Add cold water one tablespoon at a time until the dough sticks together.
  8. Roll out the dough to about 1/8 inch thick.
  9. Use a wide mouthed glass (I use a pint glass) to cut out circles.
  10. Place circles into an ungreased cupcake pan.
  11. Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
  12. Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
  13. Good luck and enjoy!


Most Helpful

This recipe is superb! I cheated by using frozen tart shells (that I first allowed to defrost). I used white vinegar in lieu of lemon juice. Using both raisins and chopped walnuts made them even better.

Richard V. September 17, 2012

I made this for Canadian Thanksgiving this year after hearing a list of ingredients from my mother-in-law's future mother-in-law. I recipe sifted until I found this recipe. It's fabulous! I'm making it today for "United States" Thanksgiving to take to my sister's for my side of the family to try, and I know they'll love it. I particularly like the crust, and I'm generally not a "crust" person. I plan on borrowing the crust recipe to use with Ree Drummond's (Pioneer Woman) chicken pot pie on Sunday.

JanieTeachGal November 22, 2011

I have used the exact recipe for years, always a hit and always good.

bbgunn January 02, 2008

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