Butter Tart Slice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

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 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray.
• Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.
• Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).
• Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.
• Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.

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:

• Mix and press into an 8" pan.
• Bake for 15 minutes at 350 degrees.
• 1/3 cup melted margarine 1 tsp.
• vanilla 1 Tbsp flour 1 cup brown sugar 2 Tbsp milk 1 cup raisins 1 egg, beaten Mix and pour over bottom layer.
• Bake 20-30 minutes at 350 degrees.

Steps:

• Mix base ingredients and press into 8" pan.
• Mix raisin mixture and pour over base.
• Bake 350 for 30-40 minute.