Deluxe Butter Tarts Recipes

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.

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:

• Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes.
• Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven.
• Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full.
• Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

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.

Steps:

• Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
• Use these rounds to line 14 muffin cups.
• Melt butter in small saucepan.
• Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
• Lightly beat the egg and add to raisin mixture.
• Use mixture to fill pastry lined cups 3/4 full.
• Bake in 425°F oven for 20 minutes or until pastry is golden.
• Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Melt butter and stir in corn syrup,lemon juice, raisins, chopped nuts, nutmeg, salt and eggs.
• Mix well.
• Fill your "favourite" pastry shells 3/4 full.
• Bake on lowest rack for 10 minutes.
• Lower temperature to 350 degrees Fahrenheit.
• Bake for 15 minutes.
• Remove tray from oven.
• Let stand for 10 minutes, to cool.
• Remove from tart tray.
• Finish cooling on rack.

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.

Steps:

• In a large bowl combine flour and salt.
• With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
• In a measuring cup, using a fork, beat egg with vinegar.
• Add enough cold water to make 1 cup; mix well.
• Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
• Divide dough into 6 equal balls.
• The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra.
• Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone.
• For the filling beat the egg, add the brown sugar and beat again.
• Add the water, vanilla and butter.
• Add the raisins.
• Drop mixture into tart shells to almost half-full.
• Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!

Steps:

• 2/3 cup white sugar 1-cup raisins 1 egg 1 tsp vanilla ½ cup butter 5 tbs half n half Beat eggs, melt butter.
• Combine melted butter, sugar and vanilla.
• Off heat add half/half and eggs.
• Bring to boil, reduce to medium heat for 3 minutes.
• Add raisins at beginning of boil.
• Fill tart shells.
• Bake 15 minutes at 350 on bottom rack.

Steps:

• Mix all ingredients together and fill tart shells about 1/2 full.
• Set oven at 375 degrees.