Besteverbuttertarts Food

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BUTTER TARTS



Butter Tarts image

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

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

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

BUTTER TARTS



Butter Tarts image

There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 "Five Roses Cook Book." Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.

Provided by Sara Bonisteel

Categories     easy, snack, pies and tarts, dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 12

1 1/2 cup/191 grams all-purpose flour, more for dusting
Pinch of fine sea salt
1/2 cup/113 grams cold unsalted butter or lard (103 grams), cubed
1/4 cup/60 milliliters ice water
1 large egg yolk
1 teaspoon white vinegar
1/4 cup/36 grams raisins (optional)
1 cup/220 grams packed brown sugar, light or dark (see Note)
1/2 teaspoon fine sea salt
1/4 cup/57 grams unsalted butter, softened
1 teaspoon vanilla extract
1 large egg

Steps:

  • Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
  • In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
  • Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
  • Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
  • Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
  • In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
  • Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
  • Drain the raisins and place seven or eight raisins in each chilled tart shell.
  • Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
  • A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 12 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 18 grams, TransFat 0 grams

MRS WELCH'S BUTTER TARTS



Mrs Welch's Butter Tarts image

A good friend, Mrs Welch, gave me this recipe in the mid 1970's. It's fail-proof, it's delicious, and it's quick-and-easy using ingredients I usually have on-hand.

Provided by Jan Mowbray

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
¾ cup raisins
½ cup chopped walnuts or pecans
½ cup brown sugar
¼ cup corn syrup
3 tablespoons butter, softened
1 egg, beaten
1 tablespoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
  • Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
  • Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 40.7 g, Cholesterol 23.4 mg, Fat 13 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 144.6 mg, Sugar 19.6 g

AWARD-WINNING BUTTER TARTS



Award-Winning Butter Tarts image

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

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

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

THE BEST BUTTER TARTS



The Best Butter Tarts image

When I tested this recipe, I decided to leave the butter tarts in the oven long enough so that the pastry becomes caramelized and dark golden for better flavour. I wasn't surprised when the delectable tarts literally flew out of the test kitchen! You'll need a standard-size muffin tin to make these. Yield is 10 butter tarts.

Provided by Christine Cushing

Categories     bake,birthday party,dessert,North American,pastry,valentine's day

Yield 10 servings

Number Of Ingredients 12

2 ⅔ cup all-purpose flour
pinch salt
½ cup cold unsalted butter, cut into pieces
⅔ cup cold vegetable shortening
10 Tbsp ice water
1 egg
½ cup packed brown sugar
½ cup corn syrup
¼ cup unsalted butter, softened
1 tsp real vanilla extract
¼ tsp salt
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F.
  • Sift dry ingredients together.
  • With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal.
  • Add the ice water gradually until dough forms.
  • Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
  • Roll the dough 1/4-inch thick.
  • With a cookie cutter, cut out ten 3 1/2-inch circles.
  • Press the circles into 10 cups of a muffin tin.
  • Put the muffin tin in the freezer for 20 minutes.
  • Remove from the freezer, place pieces of tin foil in each shell and fill with pie weights.
  • Bake for 20 minutes.
  • Remove foil and pie weights and continue baking for another 10 to 15 minutes, until pastry is golden and set.
  • Cool on a wire rack.
  • In a medium bowl, lightly beat together the egg, brown sugar, corn syrup, butter, vanilla and salt.
  • Divide the raisins among the shells.
  • Divide the mixture among the shells and bake until set, about 15 minutes.
  • Let cool 5 minutes.
  • Remove tarts from pan and cool on a wire rack.

BEST EVER BUTTER TARTS



Best ever butter tarts image

Make and share this Best ever butter tarts recipe from Food.com.

Provided by mmlwjr

Categories     Tarts

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

24 prepared tart shells
1 cup raisins
2 eggs
1 cup brown sugar
1 cup corn syrup
1/2 cup butter, softened
1 1/2 teaspoons vanilla

Steps:

  • Divide raisins among the tart shells.
  • In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
  • Pour over raisins, filling 3/4 full.
  • Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
  • Cool on wire rack.

SWEET BUTTER TARTS



Sweet Butter Tarts image

A friend of mine first introduced me to this easy recipe. I usually make six or eight batches at Christmas time.-Charlene Turnbull, Wainwright, Alberta

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

Pastry for three single-crust pies
1/4 cup butter, softened
1 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring
1/2 cup raisins

Steps:

  • Roll out pastry on a lightly floured surface; cut into twelve 4-in. circles. Press onto the bottom and up the sides of greased muffin cups. , In a small bowl, cream butter and brown sugar. Add egg, milk, vanilla and maple flavoring. Stir in raisins., Fill each cup half full. Bake at 375° for 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 370 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 253mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.

MAPLE BUTTER TARTS



Maple Butter Tarts image

These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 tarts.

Number Of Ingredients 9

1 package (15 ounces) refrigerated pie pastry
1-1/2 cups raisins
2 cups boiling water
1-3/4 cups packed brown sugar
3 eggs
1/2 cup butter, melted
1/4 cup maple syrup
1 teaspoon maple flavoring
Butter pecan or vanilla ice cream, optional

Steps:

  • Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°., Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells., Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.

Nutrition Facts : Calories 656 calories, Fat 27g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 326mg sodium, Carbohydrate 101g carbohydrate (71g sugars, Fiber 1g fiber), Protein 5g protein.

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