Butter Tarts In Phyllo Recipes

PHYLLO FRUIT TART

Steps:

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

BUTTER TARTS IN PHYLLO

Steps:

• Place the pyllo pastry between two sheets of waxed paper and cover with a damp tea towel. Place one sheet on a work surface, keeping the remaining sheets covered. Brush the phyllo with some of the melted butter; top with a second sheet. Continue stacking the sheets of phyllo, brushing each with melted butter until you have a stack of 6. Cut into 12 even squares. Press the squares evenly into 12 muffin cups. FILLING: In a bowl, beat the egg well with a whisk, then whisk in the sugar corn syrup, butter, vanilla and lemon juice. Stir in the nuts. Spoon the filling evenly into the prepared phyllo cups, being careful not to let the filling come up above the pastry. They will appear about half full.) Bake in the bottom third of a 375F (190C) oven until the pastry is golden, about 15 minutes. Place the pan on a rack to cool completely.

PRIZE WINNING FESTIVE PHYLLO TARTS

Steps:

• For filling, beat cream cheese and Splenda until smooth.
• Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
• For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
• Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
• Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
• Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
• Store in the refrigerator.
• Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.

BERRY PHYLLO TARTS

Steps:

• Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.