This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.

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Ingredients

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

Directions

Instructions Checklist
  • Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.

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  • In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.

  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

Nutrition Facts

360 calories; 20.9 g total fat; 45 mg cholesterol; 332 mg sodium. 43.2 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2005
These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts the longer cooking time makes them more chewy. Read More
(21)

Most helpful critical review

Rating: 2 stars
06/15/2009
I don't know what happened but these were a total disaster. I was doubling the recipe as I went forgot to use the feature on the page. I had waaay too much batter for the tarts. I will go back to my old recipe. Read More
(1)
31 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/13/2005
These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts the longer cooking time makes them more chewy. Read More
(21)
Rating: 4 stars
11/13/2005
These were quite tasty. I used pecans instead of walnuts and I used frozen tart shells. Next time I would omit the nutmeg but that is just a personal preference. I also cooked them for closer to 20 mins. Again a personal preference as I don't like runny tarts the longer cooking time makes them more chewy. Read More
(21)
Rating: 5 stars
12/01/2003
Okay. These are awesome. I don't see how one 9-inch crust does it though. I used Allready pie crusts and even using two I could only make 20 tarts. I only had enough filling for 20 as well. I baked in two batches and added more walnuts to the filling before baking the second batch. Let them cool before trying to get out of the muffin tins! They are addictive!! I also used all butter since I had no margarine and so the calorie count was probably well into the 4 digits. Deeeeelicious! Read More
(16)
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Rating: 5 stars
12/20/2006
I used pecans and raisins instead of coconut and walnuts. Excellent butter tarts great rich buttery taste best ever! This year 2006 I made just with pecans and made mini tarts I got 42 out of the recipe. Read More
(10)
Rating: 5 stars
07/29/2006
Wonderfully yummy! I added dried cranberries and the end result was amazing! Read More
(6)
Rating: 5 stars
01/12/2009
My family and I loved these tarts. They are not your typical sticky sweet butter tarts. I used pecans and unsweetened coconut vs raisins and walnuts. I will definately be making these again. Read More
(6)
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Rating: 5 stars
07/10/2007
Excellent! I've also tried changing the recipe a little by omitting the coconut and using 1 cup of chopped almonds rather than walnuts and it was delicious too. Read More
(6)
Rating: 4 stars
02/05/2009
I used all butter since I don't buy margarine and pecans. Turned out great in both homemade pastry and frozen tart shells. I liked the spice flavours at first but I think I'll cut back on them in the future the cinnamon tends to dominate the flavours. Read More
(5)
Rating: 5 stars
12/13/2007
These are the best butter tarts! When you are not a raisin fan butter tarts can be a put off. I used pecans and all butter (no margarine) I have used this recipe for the past couple x-mas's. YUM PS I buy the frozen tart shells to make my life a little easier! Read More
(5)
Rating: 4 stars
12/16/2008
Instead of 1 cup of coconut and 1/2 cup of walnuts I made them with 1 cup of peacans and 1/2 cup coconut. They turned out absolutely wonderful. They are different from your traditional butter tarts and I think that they taste even better! Read More
(5)
Rating: 2 stars
06/15/2009
I don't know what happened but these were a total disaster. I was doubling the recipe as I went forgot to use the feature on the page. I had waaay too much batter for the tarts. I will go back to my old recipe. Read More
(1)