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Tonya’s Butter Tarts

Submitted by Tonya Brown


2 ¼ cups flour

1 tbsp brown sugar

½ tsp salt

1 cup shortening or butter (Very cold and cut in cubes)

6 tbsp ice water

Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.


1/2 cup lightly packed brown sugar

1/2 cup corn syrup

1/4 cup butter, melted

1 egg

1 tsp vanilla extract

1/4 tsp salt

½ cup raisins

Combine all filling ingredients except raisins.

Mix well.

Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from pans.


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