OLD FASHIONED BUTTER TARTS
These old fashioned butter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell. Decedent and delicious, they are a holiday favourite.
Provided by Deanna
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees
- If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
- In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
- Stir in the raisins
- Spoon filling into each of the shells, filling to 2/3 full
- Bake for 25 minutes, or until golden brown.
- Allow to cool in the muffin tin, then remove and store in an airtight container.
CANADIAN BUTTER TARTS
With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.
Provided by Ken Haedrich
Yield Makes about 12 servings
Number Of Ingredients 9
Steps:
- Prepare and refrigerate the pie dough.
- Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
- Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
- Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
- Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
- Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
- Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
GRANDMA'S FRENCH CANADIAN BUTTER TARTS
I remember as a little girl visiting Grandma in northern Ontario and always wondering what kind of treats she would have ready for us. These old fashion butter tarts were always our favorite. She told me when she was young, white sugar was sometimes scarce, and so her mother always used maple syrup as a sweetener in baking. The taste is absolutely decadent.
Provided by JudithP
Categories Tarts
Time 1h45m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
- 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, maple syrup, and cinnamon. 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 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
- 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 120, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 50, Carbohydrate 20.7, Fiber 0.4, Sugar 17.8, Protein 0.8
CANADIAN BUTTER TARTS
Make and share this Canadian Butter Tarts recipe from Food.com.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven 375.
- Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack.
- Then cut out 18-20 rounds with a 3 inch fluted cutter, re-rolling the trimmings.
- Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
- Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.
- Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn.
- Remove from the heat and stir in the nuts.
- Spoon the filling into the unbaked tart shells so it's level with the pastry.
- Bake for 15-18 minutes until set and pale golden.
- Leave in the tin to cool for a few minutes before lifting out on to a wire rack.
- Serve warm or cold.
Nutrition Facts : Calories 197.1, Fat 11, SaturatedFat 3.5, Cholesterol 30.8, Sodium 125.8, Carbohydrate 23.1, Fiber 1.1, Sugar 12.8, Protein 2.5
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