Caramelized Butter Tarts

Total Time:
40 min
15 min
25 min

18 (1 1/2-inch) tarts


Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans.


Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve.

Take the pan off the heat and whisk in the egg and raisins.

Preheat the oven to 350 degrees F.

Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.

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3.1 39
So, they are tasty, but the recipe is indeed a bit wacko. We have made them for a party 3 times (in mini-muffin size, with some adjustments. One thing to note - if you overfill, or even if you don't, the caramel will make cement and stick to the pan. Here's the secret we figured out - they are sturdy enough to be removed straight out of the oven, and they come out easily when hot. We use a plastic knife and spoon to get them out of the nonstick pan. If they start to stick, put them back in the hot oven for a minute or two, it will make the caramel release. Note that when we add the eggs to the syrup that has "cooled off for a few seconds" after bubbling, it makes egg drop soup. Even tried tempering but still got scrambled eggs. Strained the sauce and the final product was good. We like these, but think that the designation "easy" is really misleading. item not reviewed by moderator and published
I am rating this four stars thanks to those of you who went before me and provided tips about the recipe. I cheated and used prepared pie crust and it worked well. More raisins and plumping them first is a must! The warm buttery brown sugar goodness is just what I was looking for. It may not be the best thing I ever ate but it was pretty darn good. item not reviewed by moderator and published
As an experienced baker of 35 yrs. this recipe is "awful". I read the other posts before attempting seeing the actual recipe is not written right. For instance the use of "ounces" in eggs called for and the amount of raisins used on TV vs. the written one and leaving out the need to "soak" them first. But even after adjusting everything according to what I felt was "correct" these involve way too much work vs. the "reward". They aren't something that can be stored easily either for the holidays. TIPS: Best when eaten "warm". Use 3 eggs vs. the 4 ounces listed and "CHILL" your dough before attempting to form it into your tart pans. I also simmered my raisins for a few min. in a pot with the water and a cinnamon stick, a vanilla bean & a little rum. item not reviewed by moderator and published
This was a good recipe but I steeped the raisins in spiced rum with a whole cinnamon stick and a few whole cloves. Brilliant! item not reviewed by moderator and published
I just watched the show this morning and decided to try before X-mas.. The recipe here states 1/2 cup raisins, on the show he said 2 cups of raisins....and they need to be steeped for a while then drained..also you can make a regular pie crust dough that has a egg yolk in the recipe..or the cream cheese pastry dough that's used for pecan tarts.. I loved this recipe. If you like raisins it is delicious..ans I will make again. item not reviewed by moderator and published
Just made them and the reviews from the family are GREAT. I did not make my own pie crust. Instead, I opted for pre-made frozen tart shells. Pre cooked the shells for about 10 min, then filled them. The family says they would like more raisins the next time. This is a great treat! Satisfying to the sweet tooth. A++++ item not reviewed by moderator and published
These were horrible. I'm a pretty good baker and nothing worked. They stuck to the "non-stick pan". There's a ton of butter in them so they shouldn't have but they did. They didn't carmelize either. Don't waste your time. item not reviewed by moderator and published
Definitely read previous reviews before making this recipe. The recipe is not very well written; fortunately it's a pretty easy treat to make. I used a food processor to bring the dough together. I also plumped the raisins, doubled them, and docked the pastries once they were in the tins. My cooking time tracked with the written recipe, but I was using the convection feature on my oven which cooks everything more quickly than regular bake. Don't know if I'll make these again. They were pretty good, but nothing I'd stand in line for. item not reviewed by moderator and published
All I know is I followed this recipie exactly the way it said to. I know nothing about baking so I just followed the recipie my tarts came out horrible I had to throw them all away nobody liked them :-( my bad that I didnt try the recipie prior to christmas eve I just watched the show again on demand and the cheff said to steep the raisins in warm water,, in the recipie above it said nothing about steeping the raisins.. and he also said to use 2 cups of raisins, the recipie above said 1/2 cup of raisins. hoestly I agree with one the posters i dont think they want to give away the true family recipie... I also should of read the reviews befor trying the recipie again my bad, i know for next time. item not reviewed by moderator and published
I just made them. I used the pre-made pillsbury crust. I used a metal 1 cup measurer to cut out dough and got 18 from both crusts (there was some left over). I formed them into cupcake pans. Worked fine. I did poke with a fork to prevent dough from puffing. I used a full cup of rainsins and cranberries mixed (i plumped them in boiling water a few minutes first). I only used 1/4 teaspoon vanilla extract with was fine for me. Turned out great. THe dogh recipe may be better than the bought but I was in a hurry. Great taste! item not reviewed by moderator and published