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

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

- 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.


  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!

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

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

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

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

  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!

  7. Alison these are simply delicious looks wonderful

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

  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.

  10. Can you use real butter instead of margarine?

  11. Why do you use margarine and not butter?