RAISIN BUTTER TARTS
This is another old recipe from our ancestral heritage. These are very good.
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g
WALNUT RAISIN TARTLETS
Provided by Sandra Lee
Time 1h5m
Yield 12 tartlets
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
- Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
- In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
- Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.
NANA JANE'S RAISIN TARTS
My father was in the Army so I never knew my Nana, but I have stories my mother told me about her and some of her recipes. These tarts are the favorite of the cousins.
Provided by Susan Beauregard @BeauPeep
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- Put the raisins into a saucepan and cover with water. Boil for five minutes. Drain well. Add the butter and stir until melted. Add sugar and stir. Add the eggs and mix well. Put aside while preparing the tart shells.
- Preheat the oven to 400 degrees. Make tarts shells using store-bought pie dough or your own dough. Cut circles to fit muffin tins. (Hint: cut strips of parchment paper to put under the tart shells. Use the paper to help lift the baked tarts out of the muffin tins.) You can use phyllo dough or phyllo dough tart shells. Fill the unbaked shells almost to the top with the raisin filling. Bake about 15-20 minutes. These tarts freeze well!
BEST RAISIN CURRANT BUTTER TARTS
Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.
Provided by TEENCHEF2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
RAISIN TARTS
This is my big sister, Cookie's, recipe which when she made them tasted like heaven! She gave me the recipe and I made them for the first time today and WOW they tasted as good as Cookie's and oh so so easy!! She uses already made rich pie dough from the freezer case at the supermarket, but since I live out of country where they don't have such things, I just made my regular Crisco pie crust recipe. I needed to make 1 and 1/2 times the amount to make enough for my rubbermaid mini-cupcake/tart pan, then I had a little dough left over for sprinkling sugar & cinnamon on it and baking, which was fine for my DH ;o) The new rubbermaid tart pan made it IMPOSSIBLE for the tarts to fall apart when getting them out of the pan. Wonderful. Try these rich tasting tarts, you won't be dissapointed!!
Provided by Mantarae
Categories Tarts
Time 38m
Yield 24 Tarts, 12-24 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Crisco pie crust as directed on back of Crisco can or use ready made pie dough. Cut dough out and line tartlet pans.
- Preheat oven to 450°F.
- Put and then mix all ingredients except raisins, together then blend well (I used my food processor).
- Add raisins and mix. (If using your food processor, process for 4 seconds).
- Place spoonfuls of mixture into pastry tins lined with the rich pie crust dough. DO NOT OVERFILL.
- Bake at 450°F for 8 minutes.
- Reduce to 350°F until slightly browned, approximately 15 minutes.
- Let cool completely in rubbermaid type tart pans before removing. If using regular tart pans, let cool for about 10 mins before carefully removing.
- MAKES 24 tarts.
Nutrition Facts : Calories 141.6, Fat 5.6, SaturatedFat 3.4, Cholesterol 31.3, Sodium 51.1, Carbohydrate 22.9, Fiber 0.2, Sugar 21.5, Protein 0.8
DAD'S BUTTER RAISIN TARTS
These raisin tarts are locked forever in my heart as a special treat my Dad, Paul Lefever would make for us when we were growing up. All five of us children would get so excited! Dad also makes great jellies and jams for us. These tarts are wonderful!
Provided by Ann Arber
Categories Pie
Time 52m
Yield 12 tarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes.
- Line muffin pans with pastry.
- Pour several spoonfuls in each tart.
- Bake at 400F degrees for 20- 25 minutes.
Nutrition Facts : Calories 435.1, Fat 16.3, SaturatedFat 5.6, Cholesterol 41.2, Sodium 240.2, Carbohydrate 71.1, Fiber 1.5, Sugar 50.1, Protein 4
RAISIN TART
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust tart
Number Of Ingredients 11
Steps:
- Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
- Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
- Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
- Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
RAISIN BUTTER TART SQUARES
Gooey, yummy sweet treat that's quick and easy to make!
Provided by Amanda
Categories Desserts Pies Tarts Butter Tart Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
- Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
- Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
- Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.4 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 79.1 mg, Sugar 22.1 g
COCONUT PECAN RAISIN BUTTER TARTS
Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.
Provided by Amie Smith
Categories Desserts Pies Tarts Butter Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
- Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g
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