Moms Butter Tarts Eh Recipes

MOM'S BUTTER TARTS, EH?

Steps:

• 1. PASTRY: In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
• 2. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Best if refrigerated for up to 3 days.
• 3. Preheat oven to 350˚F.
• 4. FILLING: In a large bowl beat the eggs well. Add sugar, maple syrup, and melted butter and beat again, then add the raisins, currants, vinegar, salt, and vanilla extract and mix vigorously.
• 5. Roll out dough to 1/4"-inch thickness on a floured board, use a 3"-inch pastry cutter to cut out circles of dough. Spray nonstick baking spray into tart tins or muffin pans, then place circles of dough in the pans working the dough with you fingers to it reaches to top of the pans.
• 6. Fill the pastry shells 2/3 full with the sugar-maple syrup-raisin mixture and bake until the pastry is light brown, about 20 minutes.
• 7. Hire an armed guard to help you distribute the tarts - believe me you'll need one after people get their first taste.

REAL CANADIAN BUTTER TARTS, EH?

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

MOM'S BUTTER TARTS

Steps:

• Beat butter and brown sugar with wooden spoon till creamy.
• Add corn syrup and beat till blended.
• Add the eggs and vanilla and beat till well blended.
• Add the currants and mix in well.
• Place tart shells on baking pan, and fill each shell 3/4 full.
• Bake in 375 degree oven till shells browned and filling is bubbly and gooey.
• Let cool before trying to eat one!

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.