Awesome Buttertarts Food

BEST CANADIAN BUTTER TARTS

Steps:

• In a large bowl, toss together the flour, baking powder and salt.
• Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
• In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
• Gradually stir in the liquid, adding just enough to make the dough cling together.
• Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
• Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
• Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
• Preheat oven to 375F and position a rack in lower third of oven.
• In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
• Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
• Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
• Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

THE BEST BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients together.
• With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal.
• Add the ice water gradually until dough forms.
• Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
• Roll the dough 1/4-inch thick.
• With a cookie cutter, cut out ten 3 1/2-inch circles.
• Press the circles into 10 cups of a muffin tin.
• Put the muffin tin in the freezer for 20 minutes.
• Remove from the freezer, place pieces of tin foil in each shell and fill with pie weights.
• Bake for 20 minutes.
• Remove foil and pie weights and continue baking for another 10 to 15 minutes, until pastry is golden and set.
• Cool on a wire rack.
• In a medium bowl, lightly beat together the egg, brown sugar, corn syrup, butter, vanilla and salt.
• Divide the raisins among the shells.
• Divide the mixture among the shells and bake until set, about 15 minutes.
• Let cool 5 minutes.
• Remove tarts from pan and cool on a wire rack.

AWESOME BUTTERTARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
• In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
• Bake in preheated oven for 16 to 20 minutes, or until filling is set.

BUTTERTART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan.
• In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan.
• Bake for 15 minutes in preheated oven. Crust should not be fully cooked.
• In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan.
• Bake 20 minutes more. Cool, and cut into squares.

CANADIAN BUTTER TARTS

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
• Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
• Spoon the filling into the unbaked tart shells so it's level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

CANADIAN BUTTER TARTS

Steps:

• Prepare and refrigerate the pie dough.
• Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
• Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
• Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
• Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
• Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
• Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.