Old Fashion Butter Tarts Recipes

OLD FASHIONED BUTTER TARTS

Steps:

• Butter Tart Pastry
• Sift flour, salt and sugar together.
• Using pastry blender cut butter into flour mix until resembles course meal.
• Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
• Press dough together and shape into disk.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll out tart dough and cut 16 4-inch circles.
• Press dough in muffin cups (try not to stretch dough).
• Refrigerate until filling is prepared.
• Butter Tart Filling
• In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
• Add eggs, vanilla and pinch of salt. Mix well.
• Fill tart shells with filling.
• Bake 400F for 15-20 minutes.
• Filling should be lightly browned and still bubbling.
• Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

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.

RAISIN BUTTER TARTS

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.

OLD-FASHIONED APPLE COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

OLD FASHION BUTTER TARTS

Steps:

• Directions for Pastry.
• Mix lard (or shortening), butter & boiling water until the mixture is creamy. While mixture is still warm sift in flour, salt & baking powder and mix until it forms a ball. DO NOT KNEAD THIS DOUGH. Form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). Once cool divide into two balls and roll out. Use cookie cutter or large glass to cut out cirlces. Line muffin tins with the cut out circles of uncooked pastry.
• Directions for Filling.
• Beat egss well, add sugar, corn syrup and melted butter and mix again. Add nuts, vinagar, salt and vanilla and mix vigourously.
• Fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes.
• Enjoy!

OLD-FASHIONED BUTTER TART BARS

Steps:

• 1. Prepare the base: In a small bowl, mix together the flour and sugar. Using two knives or a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Press evenly into 9-inch square, ungreased pan. Bake in a preheated oven for 15-18 minutes or until golden brown. Place pan on wire rack.
• 2. Prepare the Filling: In a medium bowl, combine the brown sugar, walnuts and raisins. Add eggs, flour, baking powder and vanilla and beat until well blended.
• 3. Spread evenly over hot base and bake for 20 to 25 minutes or until golden brown. Place pan on a wire rack to cool completely. (The filling may seem a bit jiggly at first but will become firm when completely cooled). Cut into bars

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.