Butter Tartsthe Best Of The Best Food
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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