Perfect Butter Tarts

Whether you like nuts or raisins or thin or thick crust in butter tarts, you’re bound to find a version in this selection of recipes to try making at home.

Whether runny or firm, with raisins or nuts, butter tarts are treats that never go out of style. Because any sugar filling that overflows the pastry hardens quickly and sticks to the pan, be sure to remove the tarts as directed. Or count on family members to hang around the kitchen waiting to eat the tarts that stick and break.

1 egg
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 tablespoon melted butter
1/2 cup raisins
8 (3 inches) unbaked tart shells

Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.


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