RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
- Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
DAD'S BUTTER TARTS
These are my dad's favorite I make them once a year at Christmas. Every year they seem to disappear faster and faster. Enjoy
Provided by Leanne
Categories Dessert
Time 35m
Yield 36 tarts
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl.
- Fill tart shells and bake at 350°F for about 15 minutes.
Nutrition Facts : Calories 75, Fat 1.6, SaturatedFat 0.3, Cholesterol 11.8, Sodium 21.7, Carbohydrate 15.7, Fiber 0.1, Sugar 10.6, Protein 0.5
RAISIN TARTS
This is my big sister, Cookie's, recipe which when she made them tasted like heaven! She gave me the recipe and I made them for the first time today and WOW they tasted as good as Cookie's and oh so so easy!! She uses already made rich pie dough from the freezer case at the supermarket, but since I live out of country where they don't have such things, I just made my regular Crisco pie crust recipe. I needed to make 1 and 1/2 times the amount to make enough for my rubbermaid mini-cupcake/tart pan, then I had a little dough left over for sprinkling sugar & cinnamon on it and baking, which was fine for my DH ;o) The new rubbermaid tart pan made it IMPOSSIBLE for the tarts to fall apart when getting them out of the pan. Wonderful. Try these rich tasting tarts, you won't be dissapointed!!
Provided by Mantarae
Categories Tarts
Time 38m
Yield 24 Tarts, 12-24 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Crisco pie crust as directed on back of Crisco can or use ready made pie dough. Cut dough out and line tartlet pans.
- Preheat oven to 450°F.
- Put and then mix all ingredients except raisins, together then blend well (I used my food processor).
- Add raisins and mix. (If using your food processor, process for 4 seconds).
- Place spoonfuls of mixture into pastry tins lined with the rich pie crust dough. DO NOT OVERFILL.
- Bake at 450°F for 8 minutes.
- Reduce to 350°F until slightly browned, approximately 15 minutes.
- Let cool completely in rubbermaid type tart pans before removing. If using regular tart pans, let cool for about 10 mins before carefully removing.
- MAKES 24 tarts.
Nutrition Facts : Calories 141.6, Fat 5.6, SaturatedFat 3.4, Cholesterol 31.3, Sodium 51.1, Carbohydrate 22.9, Fiber 0.2, Sugar 21.5, Protein 0.8
BUTTER TARTS
Make and share this Butter Tarts recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 35m
Yield 12 tartlets
Number Of Ingredients 11
Steps:
- Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
- Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C) oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.(filling will be thin and runny while hot but will firm up as it cools).
- Note: Many like raisins in their butter tarts (I don't); if you are one of them, add 1/4 cup raisins to the filling mixture.
DAD'S BUTTER RAISIN TARTS
These raisin tarts are locked forever in my heart as a special treat my Dad, Paul Lefever would make for us when we were growing up. All five of us children would get so excited! Dad also makes great jellies and jams for us. These tarts are wonderful!
Provided by Ann Arber
Categories Pie
Time 52m
Yield 12 tarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes.
- Line muffin pans with pastry.
- Pour several spoonfuls in each tart.
- Bake at 400F degrees for 20- 25 minutes.
Nutrition Facts : Calories 435.1, Fat 16.3, SaturatedFat 5.6, Cholesterol 41.2, Sodium 240.2, Carbohydrate 71.1, Fiber 1.5, Sugar 50.1, Protein 4
RAISIN BUTTER TARTS IN SHORTBREAD CRUST
I was looking for a recipe for tarts to make for christmas that was easy and delicious. I couldn't find anything on line that worked for me in one recipe so I took a little bit from a couple of recipes and came up with this.
Provided by chef a la Sheena
Categories Tarts
Time 1h55m
Yield 18 tarts, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
- pre heat oven to 400°F.
- roll out dough to desired thickness. I like 3/8 of an inch.
- place in tart pan or greased muffin tin.
- place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
- spoon into tarts and bake for 20-25 minutes.
Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 8.3, Cholesterol 47.5, Sodium 117, Carbohydrate 37.2, Fiber 0.8, Sugar 22.4, Protein 2.4
OLD FASHIONED BUTTER TARTS
These old fashioned butter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell. Decedent and delicious, they are a holiday favourite.
Provided by Deanna
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees
- If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
- In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
- Stir in the raisins
- Spoon filling into each of the shells, filling to 2/3 full
- Bake for 25 minutes, or until golden brown.
- Allow to cool in the muffin tin, then remove and store in an airtight container.
CANADIAN BUTTER TARTS
My Grandmother Maude's Famous Heritage Canadian Butter Tarts Recipe from 1869 is true to the traditional version using dried currants instead of raisins.
Provided by Valerie Lugonja via Maude Morrical
Categories Dessert
Time 57m
Number Of Ingredients 8
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
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