Honey Butter Tarts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
• Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
• Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

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 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
• In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
• Bake in preheated oven for 16 to 20 minutes, or until filling is set.

Steps:

• Preheat oven to 400F
• In a small bowl, pour boiling water over raisins and let stand 10 minutes. Drain, pat dry and set aside.
• Cream together: butter, sugar, salt and honey.
• Stir in eggs, vanilla and vinegar.
• Sprinkle 10 ml raisins into each tart shell.
• Pour in filling over until shells are 2/3 full.
• Bake for 10 minutes; reduce heat to 350F and bake 5 to 10 minutes longer or until pastry is golden.

Steps:

• You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
• Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
• Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
• While the pastry is in the oven, toast the pine nuts under the grill.
• Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
• Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
• Add a few uncooked pine nuts to the top of the mixture for decoration.
• Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
• Serving suggestions: carmelized figs and creme fraiche.

Steps:

• Directions for Pastry.
• Mix lard (or shortening), butter & boiling water until the mixture is creamy. While mixture is still warm sift in flour, salt & baking powder and mix until it forms a ball. DO NOT KNEAD THIS DOUGH. Form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). Once cool divide into two balls and roll out. Use cookie cutter or large glass to cut out cirlces. Line muffin tins with the cut out circles of uncooked pastry.
• Directions for Filling.
• Beat egss well, add sugar, corn syrup and melted butter and mix again. Add nuts, vinagar, salt and vanilla and mix vigourously.
• Fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes.
• Enjoy!

Steps:

• Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
• Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
• Spoon into unbaked tart shells, filling about 2/3 full.
• Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
• Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

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:

• Prepare and refrigerate the pie dough.
• Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
• Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
• Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
• Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
• Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
• Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.