Grandma Beatrices Prize Butter Tarts Recipes

OLD FASHIONED BUTTER TARTS

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.

GRAMMA'S BUTTER TARTS

Steps:

• Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
• Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
• Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
• Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

GRANDMA'S BUTTER TARTS

Steps:

• Preheat oven to 425°F.
• Filling:.
• Mix all ingredients until well blended; set aside.
• Pastry:.
• Cut butter and shortening together using a fork or pastry whisk utensil.
• Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
• Add cold water one tablespoon at a time until the dough sticks together.
• Roll out the dough to about 1/8 inch thick.
• Use a wide mouthed glass (I use a pint glass) to cut out circles.
• Place circles into an ungreased cupcake pan.
• Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
• Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
• Good luck and enjoy!

PRIZE BUTTER TARTS

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.

AWARD-WINNING BUTTER TARTS

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.

PRIZE MINI BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
• Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.

GRANDMA'S BUTTER TARTS

Steps:

• Melt butter.
• Beat in eggs.
• Beat in all other ingredients except raisens or currents.
• Stir in raisens.
• Fill tart shells 2/3 full.
• Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.

CLASSIC BUTTER TARTS

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.

SANDRA'S BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
• Whisk brown sugar, butter, and vanilla extract together in a bowl; whisk in egg until smooth. Stir half-and-half into sugar mixture. Fill prepared tart shells 2/3-full with filling.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.