GOOEY BUTTER TARTS
This is an excellent recipe for Butter Tarts that I got out of a Canadian Living magazine many years ago. It is the best. The paper it is on is getting tattered and worn now so I thought I better post it here before it is too late. You can't get more Canadian than these. Everyone always loves this version and they are the first thing to dissappear at anything I bring them to. You'll find yourself going back for "just one more".
Provided by MarieRynr
Categories Tarts
Time 1h12m
Yield 12 tarts
Number Of Ingredients 15
Steps:
- In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces.
- In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with fork until pastry hold together. press into disc; wrap in plastic wrap and chill for 1 hour.
- In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside.
- On lightly floured surface, roll out pastry to 1/8 inch thickness. Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups. Spoon in filling until three quarters full.
- Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run spatula around tarts to loosen; transfer to rack and let cool.
- CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
- NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.
Nutrition Facts : Calories 236.2, Fat 10.9, SaturatedFat 5, Cholesterol 48.6, Sodium 113.1, Carbohydrate 33, Fiber 0.6, Sugar 14.4, Protein 2.5
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
GEORGINA'S TRUE ENGLISH BUTTER TARTS
Butter tarts are a British staple. These English ones have been in my family long enough that we don't know the origin. They're fantastic with a sweet, homemade crust, but are my favourite treat to whip up quickly when I have shells pre-made. A fantastic winter or Christmas treat, they're delicious with warm cider.
Provided by georgiienne
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes.
- Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.
- Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.
- Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 29 g, Cholesterol 33.6 mg, Fat 7.7 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 116.4 mg, Sugar 15.2 g
OOEHY GOOEY BUTTERTARTS
Over the years modified till I got perfect taste & texture to these sweet butter tarts,my family fav tart
Provided by Pam Charters
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 350 Place uncooked tart shells on baking sheet depending how full you fill will do 12 & above
- 2. melt butter add sugar,corn syrup,cream,vanilla,vinegar,eggs mix well,add raisins,fill unbaked tart shells
- 3. bake middle rack 22-25 mins
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