Thursday, December 2, 2010

Butter Tarts



Butter Tarts are perfect any time of year with a cup of tea, but they are a must at Christmas for me. They freeze nicely and are easy pull out for a dainty tray!

Prep Time: 5 Minutes | Cook Time: 30 Minutes | Makes: 24 Tarts

Ingredients:
24 frozen tart shells
1/2 cup margarine, melted
2 1/4 cups brown sugar
3 eggs, beaten
1 tablespoon vinegar
1 1/2 teaspoon vanilla
1 cup raisins

Instructions:
- Place frozen tart shells on baking sheet.
- Combine all ingredients except for the raisins.
- Tip: I use my large Pyrex measuring cup because then the filling is easy to pour into shells. 
- Fill tart shells until they are almost full. Add a spoonful of raisins to each tart.
- Bake @ 350° for 30 minutes.

12 comments:

  1. We adore butter tarts and you can't buy them in England. Thank you for providing a really lovely and easy recipe for them!

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  2. Butter tarts? Are you reading my thoughts?!

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  3. I love tarts! They are instant portion control {unless you are like me and eat 2 or 3, hee hee}.

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  4. These look awesome! I'm loving the brown sugar/raisin combo. Yum!

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  5. Mmmm - with the raisins. Very tempting. Very delicious. I need people over so I don't eat them all.

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  6. I've never had butter tarts but they sure do include a lot of good ingredients like butter and sugar- they have to be good!

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  7. Alison these are simply delicious looks wonderful
    regards

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  8. There isn't much that sounds better than "butter tarts"! Wow, what a treat!

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  9. Adding the raisins by the teaspoon full at the end is a great idea. That way all the tarts have the same amount of raisins..nice touch
    P.S. I'm an Alberta girl and love those foothills.

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  10. Can you use real butter instead of margarine?

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  11. Why do you use margarine and not butter?

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