These days, sangria isn’t just for the summer. White wine, DeKuyper® Triple Sec, aromatic cinnamon, and crisp apple cider should be combined. Add soda water to finish it all off. The outcome? You’ll want to enjoy this tasty and light fall sangria beverage with your friends.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 2-inch tarts |
Ingredients
- 24 (2 inch) unbaked tart shells
- 1 cup brown sugar
- 1 cup golden syrup
- ½ cup butter, melted
- 3 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes.
- Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.
- Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.
- Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.
- Good tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or ‘jammy’. The tarts will fall as they cool.
- Do not substitute anything for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.
- Golden syrup is an English molasses-type product; it is clear and thick. Popular brand Tate & Lyle’s(R) is preferable, but light golden corn syrup should make a good substitute if necessary.
- Raisins or nuts can be added for a variation: place raisins or nuts into the shells, before adding the filling.
Reviews
Of all the butter tart recipes I’ve tried (and there have been many) this is by far the best one. My search is over. Be sure to try add the real stuff to get the maximum quality. Instead of golden brown sugar I use the darker one for better taste. But not the muscavado because that’s too dark. Lyle’s golden syrup has a rich taste that differs from corn syrup. Butter is a big one. Anything else and you’re losing out on that wonderful taste. I add raisins but soak them in hot water for about 10 minutes to soften them up a bit. It’s blends with the gooey interior better than chewy ones. I fill my shells to the top. It uses up more of the mix and I rarely get spillage. My baking time is 17-18 minutes although ovens will vary. Even one minute too much can affect that that syrupy filling so watch it carefully. So happy with this recipe. It’s a keeper.
The best recipe ever! I am asked to make people some throughout the year. People can not get enough!
great tips in the reviews which I used… if using frozen tart shells (Loblaw no name x30) 1/2 the recipe.. perfect amount for the shallow shells. I used the tip of 1/4c maple syrup 1/4c corn syrup and added a tablespoon of cream. Made a combination of raisin, pecan and plain….. all came out wonderful.
Yummy
Amazing, made them for a few functions everyone loves them! I substituted half of the golden syrup with maple syrup and added pecans and raisins. We Canadians love our maple syrup eh?
I used the brandy snap baskets recipe on this site for the shells… It was awesome!! And looks way more fancy than the amount of time prep actually took.
First time ever making butter tarts. They were very yummy & easy to make but I had to cook them a fair bit longer than stated in the directions as the filling was pretty runny once I bit into them. I think I probably added on another 10 minutes only because I prefer my filling not to be as runny. Added pecans…I could have added more pecans in my opinion but they were pretty small tarts. My college age son loved them & he’s pretty picky…score 1 for me!
very good! i only made a third of the recipe and it was enough to fill 15 store-bought tart shells. i love the consistency (no runniness) and none of the tarts overflowed in the oven.
Ive reviewed these before – just wanted to add that if you use premade shells, most are NOT deep at all. 1TBSP of fill per cup will pretty much fill it to the top. I used Great Value shells (Walmart) and one butter batch will actually make you closer to 50 tarts – give or take (more give lol) This is a very large batch if you are not making your own shells that are cupcake pan deep. keep that in mind – if you truly only want to make a dozen and are using store bought shallow desert shells – cut the recipe in half 🙂
First off – love the simplicity of this recipe. It is perfect. I did however make an alteration – I added 2tbs of cream to the butter mix and I used 50/50 butter margarine mix. I have done the recipe both the original and with the alterations, but my family and I much preferred it with the cream added – made a world of difference! I will also add that I cut the recipe in HALF and I still had enough to fill 24 tarts (with homemade crust in a muffin pan) – so the butter recipe does yield a lot of extra – a perfect option to do the butter pie instead!
For the first time making this recipe I was pleasantly surprised at how easy they were to make and remove from the oven without much fuss. Unfortunately some stuck to the bottom of the pan and made a mess for me to clean up but others were very easy and made the experience that much more fun. I rated this recipe a 5 star rating since they were just the right amount of sweetness without anything extra added to them.
For how easy these were, I give them 5 stars! They are sweet and delicious! I used store bought tart shells that were 3 inches but aren’t very deep, and had lots of filling left. Next time I will definitely add some raisins. This is my first time making butter tarts and with a recipe this easy I can see myself making these again and again!