This recipe should give 4 dozen
tarts depending on how full you fill the shells and how big your tart tins are.
Melt in your mouth butter tarts, oh so good!! When I was in the NAVY, the cooks would make this for dessert, which we called "Duff". This is my kryptonite.
Ingredients
1 cup butter, melted
3 tablespoons vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 teaspoons vanilla
1 cup raisins
This will give you about 48 butter tarts.
This will give you about 48 butter tarts.
Directions
Line tart tins with pastry. Sprinkle 6-8 raisins into each
tart shell.
Let butter cool to room temp, then add the remaining
ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full.
Bake at 200°F for 15 min, then without taking the tarts out,
turn the oven to 350°F. Bake another 10-15 min, until they start to brown. This
method will prevent them from boiling over.
See my pastry recipe HERE
Comments and suggestions are ALWAYS welcome
I do believe all of the concepts you have introduced in your post. They’re very convincing and will definitely work. Nonetheless, the posts are very quick for newbies. May just you please extend them a bit from next time? Thank you for the post.
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Dear Mitch, butter tarts are one of my go-to recipes during the holidays, so I wanted to see how your recipe differed from mine. I am intrigued by the vinegar & the two oven temperatures, and will give your recipe a try, although I think there's a mistake in it: the amount of raisins listed in both the 4 dozen recipe and in the 1 dozen recipe are the same: ¼ cup. I think it's supposed to be 1 cup in the 4-dozen recipe.
ReplyDeleteAlso, if you're dividing all the ingredients by 4, the smaller recipe should use ½ teaspoon of vanilla, and the vinegar should be 2¼ teaspoons. Sorry to be so picky - but I'm sure you want to ensure that someone who tries the recipe will have success with it! Cheers!
Thank you for pointing out the error. I didn't notice it till you had pointed it out.
DeleteWhen I try to copy your recipe to my cookmate it only tell me to import the recipe and doesn't give me the ingredients.
ReplyDeleteBJ, I am sorry that you were not able to copy and paste into "cookmate". Perhaps if you copy and paste it into NotePad first, then copy from NotePad and paste it into "cookmate".
Delete4 cups sugar is that correct?
ReplyDeleteYes four cups of brown sugar. I got this recipe from one of the ship's cook. It makes four dozen butter tarts.
DeleteExcellent thanks for sharing 👍
ReplyDeleteMy filling crystalized a bit. Should I add some corn syrup?
ReplyDeleteThe sugar will crystalize as it's cooking. It should make sort of a a shell on the top layer. I'm not sure if I'm explaining right.
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ReplyDeleteMy moms butter tarts are almost the same.But instead of vanilla she added nutmeg. I do the same every Christmas season.
ReplyDeleteI tried your recipe and it was a huge success with my family! This will be my favourite recipe for butter tarts from now on.
ReplyDeleteThank you for sharing!
Thank you very much
Deletehow do I keep my tarts from sinking, the insides are up to top but sink after they cool
ReplyDeleteThey do plump up during cooking, and will sink. A bit. But you seem to be describing it that it is sinking a lot. I'm not sure how to resolve that.
DeleteThank you so much for the tip on how to cook without having them boiling over. I am definitely going to try that
ReplyDeleteGood morning!
DeleteThank you for the comment.