Best Ever Butter Tarts Food

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AWARD-WINNING BUTTER TARTS



Award-Winning Butter Tarts image

Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

Provided by Lennie

Categories     Pie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

Steps:

  • Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
  • In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
  • In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
  • Add egg and vanilla and mix well.
  • Drain raisins.
  • Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
  • Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
  • Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
  • I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
  • Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Nutrition Facts : Calories 84.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 41.1, Carbohydrate 14.4, Fiber 0.2, Sugar 8.6, Protein 0.6

BUTTER TARTS



Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

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.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g

CARAMELIZED BUTTER TARTS



Caramelized Butter Tarts image

Bake this easy recipe for Caramelized Butter Tarts from Food Network for a festive holiday dessert.

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     dessert

Time 40m

Yield 18 (1 1/2-inch) tarts

Number Of Ingredients 6

1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1 egg
1/2 cup raisins
1 vanilla bean

Steps:

  • 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.
  • Filling: 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.

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

Steps:

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g

BEST EVER BUTTER TARTS



Best ever butter tarts image

Make and share this Best ever butter tarts recipe from Food.com.

Provided by mmlwjr

Categories     Tarts

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

24 prepared tart shells
1 cup raisins
2 eggs
1 cup brown sugar
1 cup corn syrup
1/2 cup butter, softened
1 1/2 teaspoons vanilla

Steps:

  • Divide raisins among the tart shells.
  • In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
  • Pour over raisins, filling 3/4 full.
  • Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
  • Cool on wire rack.

THE BEST BUTTER TARTS



The Best Butter Tarts image

When I tested this recipe, I decided to leave the butter tarts in the oven long enough so that the pastry becomes caramelized and dark golden for better flavour. I wasn't surprised when the delectable tarts literally flew out of the test kitchen! You'll need a standard-size muffin tin to make these. Yield is 10 butter tarts.

Provided by Christine Cushing

Categories     bake,birthday party,dessert,North American,pastry,valentine's day

Yield 10 servings

Number Of Ingredients 12

2 ⅔ cup all-purpose flour
pinch salt
½ cup cold unsalted butter, cut into pieces
⅔ cup cold vegetable shortening
10 Tbsp ice water
1 egg
½ cup packed brown sugar
½ cup corn syrup
¼ cup unsalted butter, softened
1 tsp real vanilla extract
¼ tsp salt
½ cup raisins

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.

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