In the middle of the 1970s, a kind friend named Mrs. Welch sent me this recipe. It uses materials I frequently have on hand, is foolproof, delicious, and quick and simple to make.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 3-inch tarts |
Ingredients
- 12 (3 inch) unbaked tart shells
- ¾ cup raisins
- ½ cup chopped walnuts or pecans (Optional)
- ½ cup brown sugar
- ¼ cup corn syrup
- 3 tablespoons butter, softened
- 1 egg, beaten
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
- Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
- Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.
- One of the packaged pastry mixes (such as Robin Hood) works well if you aren’t inclined to make your own pastry. This is best with an unsweetened tart shell. The filling is sweet enough.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 145 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is the only way to make butter tarts in my opinion. I use Canadian Maple Syrup instead of corn syrup.
so good…350 oven for 30 minutes is perfect
Love the recipe I am not a good cook and this turned out perfect
excellent recipe. i didnt have tart shells so i used some left over pastry in a muffin tin . i had to double the recipe for filling but they turned out great
Will ABSOLUTELY make again.
These tart are great
An excellent pastry recipe to use for these butter tarts is Never, Never Fail Pie Pastry.