Raisin Butter Tarts

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Preparation info
  • Makes

    12

    butter tarts
    • Difficulty

      Easy

Appears in
Back to Baking

By Anna Olson

Published 2011

  • About

These butter tarts have that just-right filling—a little gooey but not too drippy. I like to use golden raisins because they are not as sweet as Thompson raisins.

Ingredients

Method

  1. Pull the pie dough from the refrigerator 30 minutes before rolling. Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
  2. Lightly dust a w