CANADIAN BUTTER TARTS
With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.
Provided by Ken Haedrich
Yield Makes about 12 servings
Number Of Ingredients 9
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.
CLASSIC BUTTER TARTS
This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.
Provided by Carol Kronick
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
- In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 43.2 g, Cholesterol 44.6 mg, Fat 20.9 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 25.3 g
CANADIAN BUTTER TARTS
Melt-in-the-mouth Canadian tarts
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 45m
Yield 18-20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BUTTER TARTS
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
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
BUTTER TARTS II
This is a recipe from my seventh grade Home Economics class. These are the only butter tarts by husband will eat!
Provided by MS.CHEF
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
- Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 40.5 g, Cholesterol 27.3 mg, Fat 8.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 150.5 mg, Sugar 24.6 g
THE BEST BUTTER TARTS
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
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.
AWARD-WINNING BUTTER TARTS
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
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
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