PRIZE BUTTER TARTS
Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!
Provided by Frank Butcher
Categories Dessert
Time 30m
Yield 12 3 inch tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
- Combine balance of ingredients.
- Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
- Notes: This can be made without the raisins or nuts, but they are very plain.
- I generally make these with a combination of nuts and raisins.
- Craisins can be substituted for the raisins.
- For Jam Tarts: Line tart pan cups with pastry.
- Fill cups 1/2 full with your choice of jam.
- Bake at 400°F for 20 minutes or until pastry is golden.
Nutrition Facts : Calories 299.6, Fat 16, SaturatedFat 6, Cholesterol 29.4, Sodium 220.6, Carbohydrate 37.2, Fiber 0.7, Sugar 21.5, Protein 2.8
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
AWARD-WINNING BUTTER TARTS
Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.
Provided by Lennie
Categories Pie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 41.1, Carbohydrate 14.4, Fiber 0.2, Sugar 8.6, Protein 0.6
PRIZE MINI BUTTER TARTS
I have been making these butter tarts for years and my family just loves them. The recipe is adapted from an old recipe from my grandmother.
Provided by J0HNNYBRAV0
Categories Desserts Pies Tarts Butter Tart Recipes
Time 55m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
- Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
Nutrition Facts : Calories 121 calories, Carbohydrate 15.4 g, Cholesterol 15.9 mg, Fat 6.3 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 68.2 mg, Sugar 8.4 g
GRANDMA BEATRICE'S PRIZE BUTTER TARTS
This glorious recipe travelled from Scotland to Canada with my great-grandmother in the mid-1800s. It was passed to me by my beloved grandmother Bea, who taught me everything she knew about cooking and about life.
Provided by Debutante
Categories Butter Tarts
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
- Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
- Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
- Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
- Remove from the oven and cool in the pan for about 15 minutes before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 36.6 g, Cholesterol 32.5 mg, Fat 16.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 208.7 mg, Sugar 20 g
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
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