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Mrs Welch's Butter Tarts

Jan Mowbray

"A good friend, Mrs Welch, gave me this recipe in the mid 1970's. It's fail-proof, it's delicious, and it's quick-and-easy using ingredients I usually have on-hand."
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45 m servings 284 cals
Original recipe yields 12 servings (12 3-inch tarts)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
  3. 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.
  4. Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.


  • Cook's Note:
  • 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

Per Serving: 284 calories; 13 g fat; 40.7 g carbohydrates; 3 g protein; 23 mg cholesterol; 145 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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These tart are great

An excellent pastry recipe to use for these butter tarts is Never, Never Fail Pie Pastry.

Will ABSOLUTELY make again.