CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
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
PERFECT BUTTER TARTS
Butter tarts are one of the things that gives Canada the reputation of the world's best country to live in. Their sweetness explodes in the mouth and dribbles down the chin. Butter tart eaters are divided on whether the filling should be runny or not. They are the quintessential after-school treat. Canadians can buy good ones ready made but for the rest of the world, here is the genuine recipe.
Provided by Janice Gill
Categories Dessert
Time 35m
Yield 14 tarts, 14 serving(s)
Number Of Ingredients 8
Steps:
- Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
- Use these rounds to line 14 muffin cups.
- Melt butter in small saucepan.
- Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
- Lightly beat the egg and add to raisin mixture.
- Use mixture to fill pastry lined cups 3/4 full.
- Bake in 425°F oven for 20 minutes or until pastry is golden.
- Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
Nutrition Facts : Calories 126.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 26.7, Sodium 81.7, Carbohydrate 21.6, Fiber 0.3, Sugar 14.6, Protein 0.7
BUTTER TARTS
This recipe is so simple to make, it is a good one for kids to have a hand in.I always keep pre-made shells in the freezer for those "unexpected"guests and the other ingredients are things you usually have on hand.
Provided by carol ann in canada
Categories Dessert
Time 35m
Yield 24 3" tarts, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the above ingredients.
- Fill tarts shells 2/3 full.
- Bake at 375* for 18 minutes.
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
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- Mix Just Until Dough Holds Together. In large bowl, combine flour and salt. Pour flour mixture into food processor; add lard. Pulse until mixture resembles coarse crumbs with a few larger pea-sized pieces.
- Divide, Wrap and Chill. Divide dough equally into 6 balls; wrap in plastic wrap. Chill in refrigerator for 3 hours. Prepared dough can be stored for 2 days in the refrigerator or 2 months in the freezer.
- Don’t Overwork the Dough. On lightly floured work surface, roll out dough to scant ?- inch (3 mm) thickness. If dough cracks while rolling, allow it to sit at room temperature for 10 to 15 minutes, or until pliable enough to roll without breaking.
- Cut into Circles. Using jar lid, cookie cutter or large glass, cut circles of right size for your muffin pans.
- Fill ’Em Up. To avoid messy last-minute baking, make dough and fill muffin pans the night before, then add raisins and filling and bake right before serving.
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