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Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

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

Directions

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

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  • 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.

Cook's Note:

One of the packaged pastry mixes (such as Robin Hood(R)) 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

284 calories; protein 3g; carbohydrates 40.7g; fat 13g; cholesterol 23.4mg; sodium 144.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2016
These tart are great Read More
(1)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2016
These tart are great Read More
(1)
Rating: 5 stars
10/28/2015
An excellent pastry recipe to use for these butter tarts is Never Never Fail Pie Pastry. Read More
(1)
Rating: 5 stars
07/10/2019
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 Read More
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Rating: 5 stars
10/17/2019
Love the recipe I am not a good cook and this turned out perfect Read More
Rating: 5 stars
12/23/2019
so good...350 oven for 30 minutes is perfect Read More
Rating: 5 stars
12/14/2017
Will ABSOLUTELY make again. Read More
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