Raisin Butter Tarts Food

RAISIN BUTTER TARTS

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.

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.

DAD'S BUTTER RAISIN TARTS

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.

RAISIN PECAN BUTTER TART

Steps:

• Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
• Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
• Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
• Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.

BUTTER TARTS (WITH CURRANTS)

Steps:

• Preheat oven to 375.
• Double pie crust recipe can be used for tart shells.
• Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
• Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
• Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
• Makes 2 dozen.

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 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.

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.

MAPLE BUTTER TARTS WITH RAISINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle raisins into the bottom of each tart shell.
• Beat egg, maple syrup, brown sugar, melted butter, and salt together in a bowl until smooth; pour into tart shells to about 2/3 full.
• Bake in preheated oven until set, 20 to 25 minutes. Let cool 5 minutes.

RAISIN TARTS

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.