Old Fashioned Butter Tarts Food

OLD FASHIONED BUTTER TARTS

Steps:

• Butter Tart Pastry
• Sift flour, salt and sugar together.
• Using pastry blender cut butter into flour mix until resembles course meal.
• Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
• Press dough together and shape into disk.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll out tart dough and cut 16 4-inch circles.
• Press dough in muffin cups (try not to stretch dough).
• Refrigerate until filling is prepared.
• Butter Tart Filling
• In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
• Add eggs, vanilla and pinch of salt. Mix well.
• Fill tart shells with filling.
• Bake 400F for 15-20 minutes.
• Filling should be lightly browned and still bubbling.
• Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

BUTTER TARTS

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.

OLD FASHIONED BUTTER TARTS

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.

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.

AWARD-WINNING BUTTER TARTS

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.

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.

OLD FASHION BUTTER TARTS

Steps:

• Directions for Pastry.
• Mix lard (or shortening), butter & boiling water until the mixture is creamy. While mixture is still warm sift in flour, salt & baking powder and mix until it forms a ball. DO NOT KNEAD THIS DOUGH. Form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). Once cool divide into two balls and roll out. Use cookie cutter or large glass to cut out cirlces. Line muffin tins with the cut out circles of uncooked pastry.
• Directions for Filling.
• Beat egss well, add sugar, corn syrup and melted butter and mix again. Add nuts, vinagar, salt and vanilla and mix vigourously.
• Fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes.
• Enjoy!

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.

TO-DIE-FOR BUTTER TARTS

Steps:

• Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
• Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
• Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
• Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
• Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
• Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

GRANDMA'S BUTTER TARTS

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!

GRANDMA'S BUTTER TARTS

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.