Select Page

Butter Tarts

I make these, religiously, every year for Christmas, and invariably, get requests for the recipe, and/or “hired” to make some for other folks, so I decided to share them here.

I almost always use premade tart shells, and the package I buy contains 30 shells. To fill them all, you just need to double the filling mixture.

These freeze amazingly well!


 Preheat oven to 375F,

In a bowl, pour enough boiling water to cover 

½ cup raisins

Let stand until plumped, then drain and arrange them in 12-14 premade or homemade tart shells.



¼ cup butter or margarine

½ cup lightly packed brown sugar


Stir in


1 cup corn syrup

2 eggs, slightly beaten

¼ teaspoon salt

1 tsp vanilla


Combine just until mixed. Spoon into unbaked tart shells, filling each about 2/3 full. The filling is supposed to be very “liquidy”. I promise, they WILL set up!

Bake for 20-25 minutes. The more raisins that are in each one, the longer they will need to cook. That being said, I always make some without raisins altogether, and they are done between 15-18 minutes.

Don’t let the filling boil over. I would start watching them, at about the 18-20 minute mark.





Pin It on Pinterest