BUTTER TART FILLING
Make and share this Butter Tart Filling recipe from Food.com.
Provided by CookingMonster
Categories Tarts
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg, butter and sugar.
- Add vanilla and salt.
- Beat well.
- Then add raisins.
- Bake in uncooked tart shells in 350°F oven until brown.
Nutrition Facts : Calories 129.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 76.4, Carbohydrate 27.5, Fiber 0.5, Sugar 24.9, Protein 0.9
BUTTER TART FILLING
A perfect buttery sweet filling makes these irresistable! Passed down by my great Aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste.
Provided by ScrappieDoo
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix the brown sugar into the melted butter.
- Add the vanilla, vinegar and lemon juice.
- Beat the eggs lightly and add to mixture; add corn syrup.
- Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
- Ladle the filling into the tart shells, filling about 2/3 of each shell.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
- Cool tarts and enjoy!
Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 49.1, Carbohydrate 31.9, Fiber 0.1, Sugar 18.1, Protein 1.2
GRANDMA CHIC'S BUTTER TART FILLING 1964
Eating these tarts for many years, favourite house request. I believe the original recipe came from Five Roses Flour Cookbook.
Provided by andypandy
Categories Dessert
Time 30m
Yield 15 tarts
Number Of Ingredients 7
Steps:
- Beat egg, sugar, butter well, Add cream and blend.
- Line tart shells with your favourtie pastry.
- Sprinkle a few currants into each shell.
- Fill tart shells with mixture 2/3 full.
- Bake in a hot oven 400 degrees f.
- for 8 minutes.
- Reduce heat and continue to bake 12-25 minutes 325 degrees.
- Or bake just until crust is golden.
- Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
- I still like them a bit runny.
Nutrition Facts : Calories 113.5, Fat 4.6, SaturatedFat 2.8, Cholesterol 25.5, Sodium 42, Carbohydrate 18.1, Fiber 0.3, Sugar 17.4, Protein 0.8
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
- Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
GRANDMA'S BUTTER TARTS
This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use
Provided by ProudMamaT
Categories Tarts
Time 1h15m
Yield 12-18 tarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Filling:.
- Mix all ingredients until well blended; set aside.
- Pastry:.
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!
Nutrition Facts : Calories 837.8, Fat 50.3, SaturatedFat 21.4, Cholesterol 98.8, Sodium 442.2, Carbohydrate 94.3, Fiber 2.5, Sugar 44.7, Protein 7.7
GRANDMA'S BUTTER TARTS
This recipe has been past down from my Grandma to so many people. I have tasted many butter tarts, but these are definitely the best. Everyone who has ever tasted one has asked for the recipe. We make these every year at Christmas. Hope you enjoy these as much as my family does.
Provided by Purdy Good Cook
Categories Tarts
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Beat in eggs.
- Beat in all other ingredients except raisens or currents.
- Stir in raisens.
- Fill tart shells 2/3 full.
- Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.
Nutrition Facts : Calories 223.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.3, Sodium 86.1, Carbohydrate 37.5, Fiber 0.5, Sugar 28.4, Protein 1.5
GRAMMA'S BUTTER TARTS
This is my Grandma's recipe for butter tarts in homemade pastry.
Provided by GoGoGoMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h50m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g
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