Gooey Maple Butter Tarts Recipe 425 Recipes

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GOOEY MAPLE BUTTER TARTS RECIPE - (4.2/5)



Gooey Maple Butter Tarts Recipe - (4.2/5) image

Provided by franny-2

Number Of Ingredients 19

PECAN PASTRY
1 cup (250 mL) all-purpose flour
1/4 cup (60 mL) ground toasted pecans
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold butter, cubed
1/4 cup (60 mL) cold lard, cubed
2 tbsp (30 mL) ice water (approx.)
4 tsp (20 mL) sour cream
FILLING
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) corn syrup
1/4 cup (60 mL) butter, melted
1 egg
1 tsp (5 mL) vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) finely grated orange zest
1/2 cup (125 mL) roughly chopped toasted pecans
1/2 cup (125 mL) currants

Steps:

  • 1 In a large bowl, whisk together flour, pecans and salt until combined. Using pastry blender or 2 knives, cut in butter and lard until the mixture resembles fine crumbs with a few pea-sized pieces. 2 In a liquid measure, whisk together the ice water with sour cream. Drizzle over flour mixture while stirring with a fork to form a ragged dough (add up to 1 tbsp/15 mL extra water if necessary). Press into a disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes and up to 3 days. 3 On a clean, floured surface, roll out dough to about a 1/8-inch (3-mm) thickness. Cut out twelve 4-inch (10-cm) circles, rerolling scraps. Fit into muffin or tart pans. Refrigerate for 30 minutes while making filling. 4 Heat oven to 450°F (230°C). 5 In a bowl, whisk together brown sugar, maple syrup, corn syrup, butter, egg, vinegar, salt and orange zest. Divide pecans and currants evenly over chilled pastry shells. Pour or spoon a scant ¼ cup (60 mL) of filling into each shell. 6 Bake tarts in the bottom third of oven until filling is set and pastry is golden, about 12 to 15 minutes. Immediately run the edge of a sharp, thin knife around edges of each shell to release tarts. Let cool in pan on rack for 5 minutes before transferring to rack to cool completely.

GOOEY BUTTER TARTS



Gooey Butter Tarts image

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

1 1/2 cups flour
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup shortening, cubed
1 egg yolk
1 teaspoon vinegar
ice water
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon vinegar
1 pinch salt
1/4 cup currants, raisins, chopped pecans (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea) or 1/4 cup flaked coconut (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea)

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

MAPLE BUTTER TARTS



Maple Butter Tarts image

These are a big hit every time I make them. They are an addition to a basket donated at a local fundraiser full of maple products. Sweet with a smooth flavor, they pair well with your favorite vanilla ice cream or whipped cream!

Provided by Inez Quinn

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 35m

Yield 16

Number Of Ingredients 9

16 (3 inch) unbaked tart shells
1 cup raisins
¾ cup brown sugar
¼ cup butter, softened
2 eggs
½ cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
  • Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
  • Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 40.7 g, Cholesterol 31.2 mg, Fat 10 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 133 mg, Sugar 23.8 g

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