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 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
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
PRIZE WINNING FESTIVE PHYLLO TARTS
A number of years ago I won a Maytag stove by entering this recipe in a Splenda contest. Both my husband and my son are diabetics, and I try to adapt recipes that can fit into their diets. This dessert is tasty enough, and looks elegant enough to be served for any occasion...just vary the optional toppings (listed below) to suit the occasion (ie, mincemeat for Thanksgiving or Christmas, , or simply dust with confectioners sugar if that would work with your carb allowance.
Provided by Sweet Baboo
Categories < 60 Mins
Time 40m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- For filling, beat cream cheese and Splenda until smooth.
- Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
- For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
- Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
- Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
- Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
- Store in the refrigerator.
- Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.
Nutrition Facts : Calories 111, Fat 8.5, SaturatedFat 4.1, Cholesterol 53, Sodium 149.5, Carbohydrate 4.7, Fiber 0.1, Sugar 0.1, Protein 3.7
BUTTER TARTS
Make and share this Butter Tarts recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 35m
Yield 12 tartlets
Number Of Ingredients 11
Steps:
- Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
- Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C) oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.(filling will be thin and runny while hot but will firm up as it cools).
- Note: Many like raisins in their butter tarts (I don't); if you are one of them, add 1/4 cup raisins to the filling mixture.
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