Butter Tarts Ii 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:

• Melt butter and pour over sugar.
• Beat well.
• Beat egg yolks and mix with all ingredients.
• Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones) with rich pie crust. Put filling in and bake at 350 degrees for 35 min- utes.
• (I always halve this recipe and it makes a lot of Butter Tarts.)
• BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla
• Mix dry ingredients; add shortening and mix well.
• Beat the egg in a measuring cup; add enough lukewarm water to make 3/4 cup liquid.
• Add vanilla and vinegar to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins.
• Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack) 1 1/2 cup raisins 1/2 cup melted margarine
• Beat eggs in bowl.
• Add brown sugar, vinegar and vanilla.
• Stir in melted butter and raisins.
• Pour in shells about 1/2 full.
• Bake in 350 degrees oven for 15 to 18 minutes.
• Makes about 24 to 30 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.