Best Ever Butter Tarts Recipes
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
SWEET BUTTER TARTS
A friend of mine first introduced me to this easy recipe. I usually make six or eight batches at Christmas time.-Charlene Turnbull, Wainwright, Alberta
Provided by Taste of Home
Categories Appetizers Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Roll out pastry on a lightly floured surface; cut into twelve 4-in. circles. Press onto the bottom and up the sides of greased muffin cups. , In a small bowl, cream butter and brown sugar. Add egg, milk, vanilla and maple flavoring. Stir in raisins., Fill each cup half full. Bake at 375° for 25 minutes or until crust is golden brown.
Nutrition Facts : Calories 370 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 253mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
BEST EVER BUTTER TARTS
Make and share this Best ever butter tarts recipe from Food.com.
Provided by mmlwjr
Categories Tarts
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Divide raisins among the tart shells.
- In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
- Pour over raisins, filling 3/4 full.
- Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
- Cool on wire rack.
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