Best Buttertarts Recipes

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.

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.

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.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix the brown sugar into the melted butter.
• Add the vanilla, vinegar and lemon juice.
• Beat the eggs lightly and add to mixture; add corn syrup.
• Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
• Ladle the filling into the tart shells, filling about 2/3 of each shell.
• Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
• Cool tarts and enjoy!

Steps:

• Divide raisins among the tart shells.
• In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
• Pour over raisins, filling 3/4 full.
• Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
• Cool on wire rack.

Steps:

• Preheat oven to 375°F and grease 2 jumbo muffin pans.
• Roll out half the pastry dough at a time to 1/4" thick and cut out 18-22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender.
• Press the dough into the tins, saving the remaining circles for the second batch of baking.
• Place in the fridge while preparing the filling.
• In a large bowl, beat the melted butter and sugar for 2 minutes.
• Add the remaining ingredients and mix until just combined.
• Spoon into the pastry shells, filling half- to three-quarters full.
• Bake for 26 minutes.
• Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
• Repeat with the remaining pastry and filling.