Dads Butter Tarts Recipes

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OLD FASHIONED BUTTER TARTS



Old Fashioned Butter Tarts image

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

24 Tart shells (uncooked, homemade or store bought)
2/3 Cup Butter (softened)
2 Cups Brown sugar
2 Large Eggs
1/4 Cup Milk
2 tsp Vanilla
1.5 Cups Raisins

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.

CLASSIC BUTTER TARTS



Classic Butter Tarts image

This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.

Provided by Carol Kronick

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 13

⅓ cup butter
⅓ cup margarine
1 cup packed brown sugar
1 cup shredded coconut
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ cup chopped walnuts
½ teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
⅔ cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie

Steps:

  • Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
  • In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 43.2 g, Cholesterol 44.6 mg, Fat 20.9 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 25.3 g

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

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

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

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

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

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

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

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

Single-Crust Food Processor Pie Dough
⅔ cup packed light brown sugar
⅓ cup maple syrup
4 Tbsp. unsalted butter, very soft
1 large egg
1½ tsp. white ­vinegar or apple cider vinegar
1 tsp. vanilla extract
¼ tsp. salt
Small handful of ­raisins, dried currants, chopped pecans, or chopped walnuts (optional)

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.

AWARD-WINNING BUTTER TARTS



Award-Winning Butter Tarts image

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

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

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

CANADIAN BUTTER TARTS



Canadian butter tarts image

Melt-in-the-mouth Canadian tarts

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 45m

Yield 18-20

Number Of Ingredients 8

375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
2 large eggs
175g light muscovado sugar
100g raisins
1 tsp vanilla extract
50g butter , room temperature
4 tbsp single cream
50g chopped walnuts

Steps:

  • Preheat the oven to fan 170C/ conventional 190C/gas 5. 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 7.5cm 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 200 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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