Canadian Butter Tarts Of Grandma Browns By Freda Food

BUTTER TARTS

Steps:

• For the pastry, check out this post HERE. Or use pre-made tart shells.
• Divide the pastry into one inch balls and drop into mini muffin tin.
• Use a french rolling pin, muddler, or suitable wooden implement and press downward onto the ball to form a cup.
• Drop a small amount of pecan pieces or about 5 raisins into each cup.
• Mix remaining ingredients and spoon into cups.
• Bake at 375 F until the pastry is golden.

REAL CANADIAN BUTTER TARTS, EH?

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

GRAMMA'S BUTTER TARTS

Steps:

• Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
• Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
• Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
• Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

CANADIAN BUTTER TARTS

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.

GRANDMA'S FRENCH CANADIAN BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
• 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, maple syrup, and cinnamon. 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 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

CANADIAN BUTTER TARTS

Steps:

• Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
• Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
• Stir in currants
• Preheat oven to 350°F
• Roll pastry and cut with fluted cookie cutter
• Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
• Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
• Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
• Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
• Freezes beautifully up to 3 months

REAL CANADIAN BUTTER TARTS

Steps:

• Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
• Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
• Spoon into unbaked tart shells, filling about 2/3 full.
• Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
• Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

CANADIAN BUTTER TARTS

Steps:

• Preheat the oven 375.
• 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 3 inch 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:

• Preheat oven to 400°F.
• To prepare the pastry, combine the flour, brown sugar, baking powder and salt.
• Add half the lard to the flour mixture. Using a pastry cutter or 2 knives, blend in until the pastry has the consistency of cornmeal. Add the remaining lard and blend until the pastry is the consistency of coarse breadcrumbs. Do not overwork the pastry.
• Mix the egg with the vinegar in a 1 cup measuring cup. Fill the cup with ice cold water. Drizzle the mixture (egg, vinegar and ice water) over the flour mixture and stir lightly until the dough is evenly moistened.
• To prepare the filling, combine the brown sugar, butter, vanilla and eggs.
• Soak the breadcrumbs in the cream and add to the sugar mixture.
• Roll out the pastry and line the tart pans. Place a few raisins in each tart.
• Fill each tart 3/4 full with the filling. Bake for 20 minutes. Makes 30 tarts.
• Recipe from Dew Drop Inn, Virgil, Ontario.

THE GREAT CANADIAN BUTTER TART

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
• Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
• Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
• Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.