Blue Ribbon Butter Tarts Recipes

"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA

This was my Grandmothers favorite Recipe. She was French Canadian, and as many know everything is better in Canada, Just ask any Canadian. I happened to manage to get her recipe. I have to say these are the Best I have ever eaten. I'll bet any one they cannot eat just one! . . they just dissappear. Please; Don't let all the...

Provided by FREDA GABLE

Categories Pies

Time 1h5m

Number Of Ingredients 16

Ingredients

PASTRY FOR DOUBLE CRUST 9
FILLING:
1 C raisins
1/2 C butter (do not use margarine)
1 C brn sgr, packed
1 C karo corn syrup ( grease cup before measuring)
1/2 tsp salt
2 large eggs, beaten lightly
1 1/2 tsp vanilla extract (please no imitation)
PASTRY: . .OR, . . Y0U CAN CHEAT AND USE STORE BOUGHT
2 C flour
1 C shortening or lard
1 tsp salt
1 egg
1 Tbs vinegar
2 Tbs cold water, a bit more if needed

Steps:

1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
5. Stir in Eggs, & vanilla.
6. Spoon filling into tart shells, filling 2/3 full.
7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.

"BLUE RIBBON" BUTTER TARTS

These are "special" tarts to me...they have "won" many "First place" ribbons at Country Fairs, in their class.They are a "good,solid tart", if the fruit is added, as indicated.Hope y'all enjoy them.They will not "stay around" long.

Provided by carol ann in canada

Categories Dessert

Time 45m

Yield 24 tarts

Number Of Ingredients 7

Ingredients

2 eggs
2 cups brown sugar
2 tablespoons white vinegar
1 teaspoon vanilla
1/2 cup melted butter
1 1/3 cups figs or 1 1/3 cups nutmeats (the above is YOUR choice, I usually just add a few nuts or raisins to each "tart")
pastry dough, of your choice

Steps:

Preheat oven to 450'.
Make your favourite pastry, (if making for a"special occasion", I have used"sweet pastry" and made them as"mini" tarts, ther-by changing the"yield", and also CUTS the baking time to about HALF that of a regular-sized tart) Beat eggs ONLY until whites and yolks are well blended.
Beat in sugar.
Add vinegar and vanilla.
Stir in melted BUTTER.
Add mixed"fruit", if adding to syrup mixture.
Line tarts tins with your favourite pastry.
Fill each"tart" 1/2 to 2/3 full, with syrup.
Bake in hot oven for the first 10 minutes.
Reduce temperature to 350'.
Bake for 20-25 minutes more, or until filling is firm.
Watch them!

Nutrition Facts : Calories 132.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 40.9, Carbohydrate 23.8, Fiber 0.5, Sugar 23.1, Protein 0.9

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