Rum Raisin Butter Tart Squares Recipe 465 Food

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.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

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.

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.

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.

AMAZING COCONUT-RAISIN BUTTER TART BARS

Steps:

• Set oven to 350°.
• Grease a 13 x 9-inch baking dish.
• For the crust: Mix all ingredients in a food processor until crumbly.
• Press into bottom of prepared baking dish.
• To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
• Mix in the coconut, raisins and nuts (if using).
• Pour the mixture over the crust.
• Bake for 30-35 minutes, or until set.
• Cool and cut into squares.

RAISIN BUTTER TARTS IN SHORTBREAD CRUST

Steps:

• mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
• pre heat oven to 400°F.
• roll out dough to desired thickness. I like 3/8 of an inch.
• place in tart pan or greased muffin tin.
• place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
• spoon into tarts and bake for 20-25 minutes.

RUM TARTS AKA BUTTER TARTS

Steps:

• Place tart shells on cookie sheet.
• Add enough raisins to each tart shell to cover the bottom of the tart.
• Beat egg.
• In sauce pan add brown sugar, cream and butter.
• Heat until butter is melted.
• Add rum.
• Pour small amount of mixture into beaten egg to temper the eggs.
• Add egg mixture back into brown sugar mixture.
• Stir well to combine mixture and egg.
• Pour into tart shells, enough to cover the raisins.
• Bake at 350° until golden brown and bubbling.
• Let cool completely, at least 15 minutes.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350°F Lingtly grease and line 8x8-inch baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.
• BASE: Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.
• FILLING: Cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder. Sprinkle raisins over baked pastry base. Pour filling over raisins.
• Bake 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.

RUM BUTTER TARTS WITH TOASTED PECANS RECIPE - (3.3/5)

Steps:

• 1. Combine flour and salt in a medium bowl. Cut in butter and lard until butter pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water. Stir into flour mixture, adding up to 1 tbsp (15 mL) more water if needed to just moisten. Press together to form a ball of dough; then flatten, wrap and chill for 30 minutes. 2. Coat cups of a standard 12-cup muffin pan generously with cooking spray or lightly butter. Roll out pastry until thinner than usual for pie crust, about 1/8-inch (0.5-cm) thick. Use a 3-inch (8- cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups forcing dough two-thirds to three-quarters up sides. Use scraps to fill in any breaks, low sides or thin parts. Freeze 10 minutes while making filling. 3. Preheat oven to 400ºF (200ºC). 4. Beat egg lightly with a fork. Gradually add brown sugar, corn syrup, rum, vanilla and melted butter. Stir until smooth. Divide ¼ cup (50 mL) nuts among homemade shells or ½ cup (125 mL) among frozen purchased shells; spoon in filling. Bake 15 minutes or until filling is bubbly and browned. Cool in pans on racks; then run a knife around edges of tarts. Remove tarts from pans. Covered tarts keep for a day or 2 at room temperature and freeze well.

RUM RAISIN BUTTER TART SQUARES RECIPE - (4.6/5)

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)