Colleens Butter Tarts Food
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
CANADIAN BUTTER TARTS
Make and share this Canadian Butter Tarts recipe from Food.com.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.1, Fat 11, SaturatedFat 3.5, Cholesterol 30.8, Sodium 125.8, Carbohydrate 23.1, Fiber 1.1, Sugar 12.8, Protein 2.5
COLLEEN'S BUTTER TARTS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll prepared pie crust pastry out on a lightly floured surface; cut into circles using a biscuit cutter. Press pastry circles into 12 individual size tart tins.
- Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes.
- Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes. Allow tarts to cool for 10 minutes; remove from tart tins.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 44.5 g, Cholesterol 60.1 mg, Fat 20.7 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 6.6 g, Sodium 254.6 mg, Sugar 15.5 g
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