BUTTER TARTS
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
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
DELUXE BUTTER TARTS
Very good tart. I suggest "plumping" the raisins in some boiling water for a few minutes before adding them to the syrup mixture. Another interesting thought, is to "toast" the walnuts, before using.(Not required, but might be different.)
Provided by carol ann in canada
Categories Tarts
Time 35m
Yield 14-24 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Melt butter and stir in corn syrup,lemon juice, raisins, chopped nuts, nutmeg, salt and eggs.
- Mix well.
- Fill your "favourite" pastry shells 3/4 full.
- Bake on lowest rack for 10 minutes.
- Lower temperature to 350 degrees Fahrenheit.
- Bake for 15 minutes.
- Remove tray from oven.
- Let stand for 10 minutes, to cool.
- Remove from tart tray.
- Finish cooling on rack.
Nutrition Facts : Calories 140.3, Fat 6.9, SaturatedFat 3.2, Cholesterol 41.8, Sodium 83.5, Carbohydrate 20.1, Fiber 0.3, Sugar 8, Protein 1.5
GOOEY BUTTER TARTS
This is an excellent recipe for Butter Tarts that I got out of a Canadian Living magazine many years ago. It is the best. The paper it is on is getting tattered and worn now so I thought I better post it here before it is too late. You can't get more Canadian than these. Everyone always loves this version and they are the first thing to dissappear at anything I bring them to. You'll find yourself going back for "just one more".
Provided by MarieRynr
Categories Tarts
Time 1h12m
Yield 12 tarts
Number Of Ingredients 15
Steps:
- In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces.
- In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with fork until pastry hold together. press into disc; wrap in plastic wrap and chill for 1 hour.
- In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside.
- On lightly floured surface, roll out pastry to 1/8 inch thickness. Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups. Spoon in filling until three quarters full.
- Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run spatula around tarts to loosen; transfer to rack and let cool.
- CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
- NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.
Nutrition Facts : Calories 236.2, Fat 10.9, SaturatedFat 5, Cholesterol 48.6, Sodium 113.1, Carbohydrate 33, Fiber 0.6, Sugar 14.4, Protein 2.5
PERFECT BUTTER TARTS
Butter tarts are one of the things that gives Canada the reputation of the world's best country to live in. Their sweetness explodes in the mouth and dribbles down the chin. Butter tart eaters are divided on whether the filling should be runny or not. They are the quintessential after-school treat. Canadians can buy good ones ready made but for the rest of the world, here is the genuine recipe.
Provided by Janice Gill
Categories Dessert
Time 35m
Yield 14 tarts, 14 serving(s)
Number Of Ingredients 8
Steps:
- Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
- Use these rounds to line 14 muffin cups.
- Melt butter in small saucepan.
- Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
- Lightly beat the egg and add to raisin mixture.
- Use mixture to fill pastry lined cups 3/4 full.
- Bake in 425°F oven for 20 minutes or until pastry is golden.
- Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
Nutrition Facts : Calories 126.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 26.7, Sodium 81.7, Carbohydrate 21.6, Fiber 0.3, Sugar 14.6, Protein 0.7
PRIZE BUTTER TARTS
Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!
Provided by Frank Butcher
Categories Dessert
Time 30m
Yield 12 3 inch tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
- Combine balance of ingredients.
- Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
- Notes: This can be made without the raisins or nuts, but they are very plain.
- I generally make these with a combination of nuts and raisins.
- Craisins can be substituted for the raisins.
- For Jam Tarts: Line tart pan cups with pastry.
- Fill cups 1/2 full with your choice of jam.
- Bake at 400°F for 20 minutes or until pastry is golden.
Nutrition Facts : Calories 299.6, Fat 16, SaturatedFat 6, Cholesterol 29.4, Sodium 220.6, Carbohydrate 37.2, Fiber 0.7, Sugar 21.5, Protein 2.8
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
BUTTER TARTS (WITH CURRANTS)
This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself.
Provided by MagsMeals
Categories < 60 Mins
Time 45m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Double pie crust recipe can be used for tart shells.
- Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
- Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
- Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
- Makes 2 dozen.
BUTTER TARTS
This recipe is so simple to make, it is a good one for kids to have a hand in.I always keep pre-made shells in the freezer for those "unexpected"guests and the other ingredients are things you usually have on hand.
Provided by carol ann in canada
Categories Dessert
Time 35m
Yield 24 3" tarts, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the above ingredients.
- Fill tarts shells 2/3 full.
- Bake at 375* for 18 minutes.
BUTTER TARTS
I have always loved butter tarts and this recipe from Food that Really Schmecks is my absolute favourite. The pastry crust recipe is from the bottom of the shortening box. It only works if you make the whole batch up at once but it refrigerates and freezes well! I use this pastry crust in all my pies, whether it's butter tarts or lattice crust apple pie, or tourtieres.
Provided by MummaKat
Categories Tarts
Time 45m
Yield 12 tarts
Number Of Ingredients 11
Steps:
- In a large bowl combine flour and salt.
- With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
- In a measuring cup, using a fork, beat egg with vinegar.
- Add enough cold water to make 1 cup; mix well.
- Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
- Divide dough into 6 equal balls.
- The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra.
- Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone.
- For the filling beat the egg, add the brown sugar and beat again.
- Add the water, vanilla and butter.
- Add the raisins.
- Drop mixture into tart shells to almost half-full.
- Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!
Nutrition Facts : Calories 695.6, Fat 43, SaturatedFat 12.2, Cholesterol 41.2, Sodium 440.9, Carbohydrate 71.4, Fiber 2, Sugar 25.2, Protein 7.4
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