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
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
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
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
RAISIN PECAN BUTTER TART
This recipe was copied from chowtime.com. The is the first time I made tarts, this is so easy to make and the best butter raisin pecan tart I ever had. The Pie Pastry ingredients make 45 to 48 tarts. The raisin pecan ingredients make 16 to 20 tarts.
Provided by SummerBud
Categories Tarts
Time 45m
Yield 16-20 Raisin Tarts, 20 serving(s)
Number Of Ingredients 13
Steps:
- Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
- Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
- Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
- Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.
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
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
AMAZING COCONUT-RAISIN BUTTER TART BARS
A no-fail buttery flakey crust topped with the most delicious butter tart-like filling! --- these take little time to make and are so delicious, please make the crust only on a food processor it will not have the same texture if mixed by hand --- servings are only estimated it depends on what size you cut the squares :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°.
- Grease a 13 x 9-inch baking dish.
- For the crust: Mix all ingredients in a food processor until crumbly.
- Press into bottom of prepared baking dish.
- To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
- Mix in the coconut, raisins and nuts (if using).
- Pour the mixture over the crust.
- Bake for 30-35 minutes, or until set.
- Cool and cut into squares.
Nutrition Facts : Calories 238.6, Fat 12.1, SaturatedFat 8, Cholesterol 46.7, Sodium 152.4, Carbohydrate 31.6, Fiber 1, Sugar 22, Protein 2.3
RAISIN BUTTER TARTS IN SHORTBREAD CRUST
I was looking for a recipe for tarts to make for christmas that was easy and delicious. I couldn't find anything on line that worked for me in one recipe so I took a little bit from a couple of recipes and came up with this.
Provided by chef a la Sheena
Categories Tarts
Time 1h55m
Yield 18 tarts, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
- pre heat oven to 400°F.
- roll out dough to desired thickness. I like 3/8 of an inch.
- place in tart pan or greased muffin tin.
- place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
- spoon into tarts and bake for 20-25 minutes.
Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 8.3, Cholesterol 47.5, Sodium 117, Carbohydrate 37.2, Fiber 0.8, Sugar 22.4, Protein 2.4
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
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BUTTER TARTS WITH RAISINS RECIPE - LIFE IS A PARTY
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Estimated Reading Time 3 mins
- To make the filling, combine the egg, brown sugar, corn syrup, butter, vanilla, salt, raisins, and milk in a large bowl, and stir to combine well.
- Prepare 2 dozen tart shells from pie dough, and fill with about 1 tbsp of filling, depending on their size.
- Bake at 350 degrees for about 20-25 minutes, until crust is golden brown and filling is bubbling.
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