This is my Grandma's recipe for butter tarts in homemade pastry.

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Recipe Summary

prep:
1 hr 30 mins
cook:
20 mins
additional:
1 hr
total:
2 hrs 50 mins
Servings:
24
Yield:
24 3-inch tarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Pastry:
Butter Tart Filling:

Directions

Instructions Checklist
  • Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.

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  • Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.

  • Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.

  • Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Cook's Note:

If using purchased tart shells, partially pre-bake them according to package directions.

Editor's Note:

The nutrition data for this recipe includes the full amount of the dough ingredients. The actual amount of the dough consumed will be less, as half the dough is reserved to use later.

Nutrition Facts

326 calories; protein 3.2g 6% DV; carbohydrates 29.7g 10% DV; fat 21.7g 33% DV; cholesterol 46.3mg 15% DV; sodium 123.1mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2017
Delicious! This is my ideal filling for a butter tart! Read More
(1)

Most helpful critical review

Rating: 2 stars
12/08/2017
Why do you need to make so much pastry that you aren't going to use for this recipe 1/2 the pastry will do. Pastry does not turn into dough it needs more water. Filling has too many raisins and isn't enough to fill all tart shells. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2017
Delicious! This is my ideal filling for a butter tart! Read More
(1)
Rating: 2 stars
12/08/2017
Why do you need to make so much pastry that you aren't going to use for this recipe 1/2 the pastry will do. Pastry does not turn into dough it needs more water. Filling has too many raisins and isn't enough to fill all tart shells. Read More
(1)
Rating: 4 stars
12/06/2019
They were very good and will make them again. I will try and put more liquid in them next time as they were a little dry as I did have liquid left over but afraid they would boil over. Read More
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Rating: 4 stars
10/15/2015
I substituted 1/2 butter for the crust - I think this would be the ideal pie crust as it's very flaky. For butter tarts I tend to prefer a thicker tougher crust. I had a difficult time figuring out how much to roll out the crust... I made one too thin and then a second batch too thick. The filling rises quite a bit so measure accordingly! Read More
Rating: 5 stars
11/15/2015
I've had them before and they taste just as good as I remember! They are delicious! Read More
Rating: 5 stars
12/14/2018
Great recipe...added 1/4 tsp of nutmeg & substituted brown sugar for brown splenda..... Read More
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