This is yet another traditional recipe from our ancestors. These are excellent.
| Servings: | 14 |
| Yield: | 14 tarts |
Ingredients
- 14 (4 inch) prepared tart shells
- 1 egg
- 1 cup packed brown sugar
- 3 tablespoons butter, melted
- 2 tablespoons lemon juice
- ¼ teaspoon ground nutmeg
- 1 cup raisins
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 171 mg |
| Sugars | 29 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
i loved this recipe. i doubled it and it made 30 tarts using pre made crusts. if you don’t like lots of lemon, i would suggest using 3T instead of 4T, but i thought it was good with 4. i filled the crusts about 3/4 full and they cooked well.
I love this recipe!! It’s very easy and the only thing I changed is I didn’t melt the butter. It melted in the oven instead Everyone loved these butter tarts!!
Way to much lemon. Wasnt great. Have 2 cause still edible
Nice simple recipe. I would not add the Lemon as it left a bitter undertone. My suggestion would be to use 1/2 the amount of lemon.
I’ve been using this recipe for years. I always double it and sub some of the raisins for cranberries and cut back on the lemon juice. I sometimes add cinnamon, too. It’s my kids favorite.
These don’t taste like classic butter tarts, they taste like mincemeat and fruitcake.
I made my own crust and followed someone’s suggestion to make one big tart. It looks a bit weird but tastes fine and setup well.
I made double the quantity and added pecan. My husband and kids love them.
The lemon totally took over. I don’t think I’ve ever tasted raisin tarts quite like these before
awesome….easy to make, i used a smaller tart shell got 30 tarts from this recipe, used 1 tablespoon pure maple syrup and 1 tablespoon lemon juice, and 1/2 talespoon more butter. these are not goopy tarts just yummy!
I love these as an alternative to pecan pie. Easy to make and I prefer the bite size.
Amazing!
Well, I tried these tonight for the first time. My husband said no to the nutmeg. Personally, I would have left it in as I love the spice. I only put one TBSP of lemon for the above recipe. I liked the butter tarts but my husband said they were too sweet.
These butter tarts are easy to make and taste delicious but only if you like the taste of minced meat. I made some to bring to my grandchildren but didn’t.
These were easy to make, but I found they had too much lemon. Otherwise, these are good.
This was my first attempt at butter tarts, they turned out great. I cheated and used ready to bake pie crusts to fit in the muffin tins (not a very good crust maker.
they were the best butter tarts, we ever tried, hubby just loved them. thank you Doreen
Just like mom’s
Easy to make…great tasting
I doubled the recipe, but added only 3/4 of a cup of raisons total, and also a good cup of chopped pecans, poured it into two 9″ pie crusts, and baked for 15 minutes, cooled for one hour and they turned out great. I didnt bake them as long as recipe called for as they would have come out burnt. Taste tested on friend, and he survived with a smile!
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn’t have any nutmeg, and cinnamon was an OK substitute.