Rating: 4.6 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These fruit and nut filled tarts are a great favorite. Dates may be used in place of raisins if preferred.

Recipe Summary

Servings:
12
Yield:
12 tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 3-inch tart pans.

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  • Roll out pastry and fit carefully into greased tart tins. Set aside.

  • In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.

  • Carefully spoon mixture into tart shells. Place tins on baking sheets.

  • Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.

Nutrition Facts

373 calories; protein 3.8g; carbohydrates 40.5g; fat 22.8g; cholesterol 51.3mg; sodium 258.7mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
02/01/2004
Flavor is very good I found when filling tart shells that the raisins were not eveny shared in tart so putting raisins in shells before filling is a better way. I also plumped the raisins in a little brandy for special treat. Read More
(25)
20 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2004
Flavor is very good I found when filling tart shells that the raisins were not eveny shared in tart so putting raisins in shells before filling is a better way. I also plumped the raisins in a little brandy for special treat. Read More
(25)
Rating: 5 stars
07/17/2003
The flavor of these butter tarts is quite nice. Next time I make them I will cut the baking time back because my husband prefers his butter tarts quite a bit softer. Read More
(19)
Rating: 4 stars
11/16/2009
These are the best using 1/4 c butter and 1/3c corn syrup or maple syrup. Recipe made 12 large butter tarts I cook them 8 min at 400 then 5 min at 350. I like mine gooey. Read More
(12)
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Rating: 5 stars
10/23/2008
HA! I've been looking for this recipe for years! This is great!! I followed the other reviewers' advice and put the raisins in the bottom and then poured the filling over that. They plumped up really nicely. Also I used muffin tins and just lined those with pastry. Awesome!! Read More
(9)
Rating: 4 stars
12/22/2009
These are so yummy and so very easy as i used premade tart shells. The cook time is waayyyy to high I did mine for 10 mins at 400 and then about 10-15 mins on 350. I tripled the recipe and it made 60 medium sized tarts! Read More
(8)
Rating: 4 stars
12/20/2005
I was looking for a recipe that replicated my mothers. This one was the closest except hers is a stove top cooked recipe. Read More
(7)
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Rating: 5 stars
10/11/2002
EXCELLENT Read More
(6)
Rating: 5 stars
12/05/2006
Excellent! I added the raisins to the shells and then poured the mix over. I also used home made pastry as opposed to the premade...My husband and kids LOVED them! Definately a keeper here! Read More
(5)
Rating: 5 stars
04/08/2006
Great but I doubt the need to grease the tins as there is enough fat in most pastry. Read More
(4)