We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Treacle tart
A buttery shortcrust pastry is used to lines tart tins, which are then filled with a mixture of butter, golden syrup, brown sugar, raisins, eggs and nutmeg. Delicious dessert idea or for an afternoon treat.
16 people made this
IngredientsMakes: 24 7.5cm tarts
- 1 recipe shortcrust pastry for a 23cm tart
- 150g unsalted butter
- 350g golden syrup
- 220g dark brown soft sugar
- 220g raisins
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Line 7.5cm tart tins with pastry. Chill while making filling.
- Melt butter. Stir in golden syrup, dark brown soft sugar, raisins, nutmeg and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a baking tray.
- Bake on lowest rack in very hot preheated oven, 230 C / Gas 8, for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.
Reviews & ratingsAverage global rating:(20)
Reviews in English (19)
I had lost my mom's recipe for butter tarts and this one seemed similar in ingredients from what I remembered... however the temp settings must be too high or too long because I followed the recipe exactly and have an oven thermometer and they came out as crispy critters... did the 2nd batch at 400 for only about 12 minutes and although not quite so "burnt" flavoring was blaw...-21 Nov 2002
Bake these at 400 watching after 10 min and you will have the absolute best Butter tarts.I tried baking at 350 the first time but it wasn't hot enough. Makes enough for 3 1/2 doz bought tart shells.-13 Dec 2008