Grandma's Butter Tarts

READY IN: 1hr 15mins
Recipe by ProudMamaT

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

Top Review by Richard V.

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.

Ingredients Nutrition

Directions

  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a