Grandma's Butter Tarts

"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"
photo by ProudMamaT photo by ProudMamaT
photo by ProudMamaT
Ready In:
1hr 15mins
12-18 tarts




  • Preheat oven to 425°F.
  • Filling:

  • Mix all ingredients until well blended; set aside.
  • Pastry:

  • Cut butter and shortening together using a fork or pastry whisk utensil.
  • Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
  • Add cold water one tablespoon at a time until the dough sticks together.
  • Roll out the dough to about 1/8 inch thick.
  • Use a wide mouthed glass (I use a pint glass) to cut out circles.
  • Place circles into an ungreased cupcake pan.
  • 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.
  • Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
  • Good luck and enjoy!

Questions & Replies

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  1. 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.
  2. JanieTeachGal
    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.
  3. bbgunn
    I have used the exact recipe for years, always a hit and always good.
  4. loracpal
    afriend of mine use to make theese and she called them pegion wings. i don't why but they are really rummy thanks for the recipe.


I'm a single mom of two little boys! I live with my dad and help him out with things like cleaning, cooking and seeing(he has diabetic retinopathy and macular degeneration). I love cooking yummy meals and goodies for my family! I'm able to go to school and not worry about work right now. So, I am able to spend lots of time with my boys and have plenty of time to get in the kitchen and cook/bake. I also like to garden and do crafts 'n' such. I love to see people enjoying things that I have made with my own two hands and that I have put my care and love into.
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