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
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
TEC VOC'S CREAMY BUTTER TARTS
This recipe brings back lots of happy memories of my High School days. Tec Voc is the High School I attended. Syd Chapman was the Chef in the school cafeteria kitchen at that time. This is where we learned how to make these scruptious butter tarts in Mr. Chapman's cooking class. This recipe comes from the 40th anniversary ...
Provided by Shirley Murtagh
Categories Other Desserts
Time 35m
Number Of Ingredients 17
Steps:
- 1. METHOD: TART DOUGH Preheat oven to 400F (205C)
- 2. Mix all dry ingredients.
- 3. Add shortening OR butter. Mix until crumbly.
- 4. Make a well in the crumb mixture, add water and egg and mix until doughy.
- 5. DO NOT OVERMIX Roll out dough and cut into 4 inch rounds. Place rounds in a prepared standard muffin pan
- 6. METHOD: BUTTER TART FILLING
- 7. Cream sugar and shortening OR butter
- 8. Blend in flour and salt
- 9. Add eggs, vanilla and currants all at once until blended together
- 10. DO NOT OVER MIX
- 11. Fill unbaked tart shells 3/4 full in a standard muffin pan and place on a cookie sheet for easier clean up
- 12. Bake for 15 minutes
- 13. For nice gooey (runny) tarts: Watch the tarts so that the filling is puffed but still jiggly in the middle when you remove them from the oven. (it will thicken as it cools) (This Information for gooeyer butter tarts comes from the Wpg.Free Press Recipe Swap's Alison Gillmor)
- 14. Enjoy!!!! You'll not be sorry these are really delicous
CANADIAN BUTTER TARTS
My Grandmother Maude's Famous Heritage Canadian Butter Tarts Recipe from 1869 is true to the traditional version using dried currants instead of raisins.
Provided by Valerie Lugonja via Maude Morrical
Categories Dessert
Time 57m
Number Of Ingredients 8
Steps:
- Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
- Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
- Stir in currants
- Preheat oven to 350°F
- Roll pastry and cut with fluted cookie cutter
- Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
- Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
- Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
- Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
- Freezes beautifully up to 3 months
BEST CANADIAN BUTTER TARTS
This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.
Provided by Lily Ernst
Categories dessert
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the flour, baking powder and salt.
- Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal.
- In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
- Gradually stir in the liquid, adding just enough to make the dough cling together.
- Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
- Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
- Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
- Preheat oven to 375F and position a rack in lower third of oven.
- In a small saucepan, melt the butter and brown sugar. Remove from heat and stir in the cream and vanilla. Let cool to touch (about 5 minutes) before whisking in the egg.
- Divide the pecans (if using) among the pastry shells and pour in the filling until half full.
- Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
- Let cool completely in the pan. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. Then individually flip each butter tart right side up.
Nutrition Facts : ServingSize 1 butter tart, Calories 241 calories, Sugar 13.5 g, Sodium 114 mg, Fat 14.3 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 55.7 mg
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