Butter Tart Pie Recipes

BUTTER TART PIE

Butter Tart Pie image

This pie comes from my most favorite Cook book by Canadian Living "Country Cooking" At my brothers wedding I made all the pies and my mom made all the cheesecakes. This pie got rave reviews, too bad I only made one! Very yummy and sweet....

Provided by JenfromOro

Categories Pie

Time 1h15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
3/4 cup packed brown sugar
3/4 cup corn syrup
3 tablespoons butter, melted
4 teaspoons all-purpose flour
1 -1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups currants
1 -9 inch unbaked pie shell

Steps:

In bowl beat eggs lightly.
Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended.
Stir in currants and pour into the pie shell.
Bake at 400 degrees for 5 minutes. Reduce heat to 350 degrees and bake for 35 minutes longer or until center is just firm to the touch, covering edges of pastry with foil if browning to much.
Let cool completely before serving.

Nutrition Facts : Calories 286.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 72.6, Sodium 123.6, Carbohydrate 59.6, Fiber 2.3, Sugar 44, Protein 3.5

RAISIN BUTTER TARTS

Raisin Butter Tarts image

This is another old recipe from our ancestral heritage. These are very good.

Provided by Carol

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 14

Number Of Ingredients 7

Ingredients

14 (4 inch) prepared tart shells
1 egg
1 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
1 cup raisins

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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g

HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS

Humble Pie Bakery's Infamous Butter Tarts image

This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!

Provided by Leslie

Categories < 60 Mins

Time 50m

Yield 12-14 Tarts

Number Of Ingredients 13

Ingredients

1 1/4 cups vegetable shortening
1/4 cup unsalted butter
4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1/4 cup cold water
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vinegar
1 1/2 teaspoons vanilla
2 eggs
1 1/4 cups corn syrup
1/2 cup raisins

Steps:

Preheat oven to 350°F.
Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.

Nutrition Facts : Calories 634, Fat 34.1, SaturatedFat 13.8, Cholesterol 65.8, Sodium 410.3, Carbohydrate 79.1, Fiber 1.4, Sugar 30, Protein 5.7

BUTTER TARTS

Butter Tarts image

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

Ingredients

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

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

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