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Best-Ever Butter Tarts
- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 20 mins
- Yields 12 tarts
Preparation
What You Need
Pastry for
double crust 9 inch (23 cm) pie*
1 cup
(250 ml)
raisins (optional)
3
eggs
1 cup
(250 ml)
corn syrup
2/3 cup
(150 ml)
packed brown sugar
1/3 cup
(75 ml)
butter, melted
Pinch
salt
Instructions
Preheat oven to 375 °F (190 °C).
Roll out pastry and cut into twelve 5 inch (13 cm) circles. Set each circle loosely into 3 inch (7.5 cm) muffin cup. Sprinkle raisins over bottom of each tart shell, if desired, and chill.
In medium bowl, combine eggs, corn syrup, brown sugar, butter and salt. Pour over raisins. Bake 20 minutes or until set.
Cool 5 minutes in pans on wire racks. Remove from pans and let cool completely.
Tips
* Or you can use 2 dozen 3 inch (7.5 cm) frozen tart shells, placed on baking sheets and thawed 10 minutes.
View the comments for this recipe and share one of your own!-
Rachel
December 4th, 2009
Instead of raisins, try walnut or pecan pieces. This recipe is quick and easy. This recipe is the best butter tart recipe I've made and the substitutions are equally as delicious.
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