Prize Winning Butter Tarts

Prize Winning Butter Tarts

There’s something undeniably magical about a truly great butter tart—the kind with a flaky, golden crust and a rich, gooey filling that strikes the perfect balance between sweet and buttery. But prize-winning butter tarts? That’s a whole different level. These are the tarts that disappear first at bake sales, steal the spotlight at county fairs, and earn blue ribbons from even the toughest judges.

In this post, I’m sharing everything that makes these butter tarts award-worthy: the tender, melt-in-your-mouth pastry, the glossy caramel-like center, and the little tips and secrets that take them from good to unforgettable. Whether you’re team runny or team firm, raisin lover or pecan purist, this recipe delivers that classic, nostalgic flavor with show-stopping results. Get ready to bake a batch that just might earn you a prize of your own.

Prize Winning Butter Tarts

Ingredients
  

  • 12 tart shells store bought or home made
  • 1 egg beaten
  • 1/3 cup butter
  • 1 cup brown sugar
  • 2 tablespoons milk
  • 1/2 cup raisins currants or chopped pecans
  • 1 teaspoon Watkins Baking Vanilla

Method
 

  1. Preheat oven to 450 degrees F
  2. Prepare tart shells. Mix all ingredients together; fill tart shells 2/3 cup full. Bake in a hot oven (450 degrees F) for 8 minutes; reduce temperature to 350 degrees F. and bake 15 – 20 minutes longer or until pastry is delicately brown/
  3. Yield: 12 tarts

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