Alyssas Butter Fly Tarts Recipes
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
ALYSSA'S BUTTER-FLY TARTS
Like Nanaimo Bars, butter tarts are a Canadian treat and all recipes are very similar. Increase the corn syrup - they will be runnier; increase the brown sugar - they will be less runny. The cooking time will also affect the texture of the filling. My daughter and granddaughter won second place in the butter tart contest at the Good Food Festival in Toronto...... and yes, I am very proud of them ....... and yes, the tarts are delicious! My granddaughter came up with the recipe name based on the display platter they used for the contest. You can leave out the raisins entirely or decrease the amount ........ try currants or pecans, or walnuts or a mixture. My grandchildren like them with chocolate chips - the choice is yours!
Provided by CountryLady
Categories Tarts
Time 1h5m
Yield 12 tarts
Number Of Ingredients 14
Steps:
- PASTRY: Preheat oven to 400°F.
- Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
- Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
- Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
- Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
- Fit pastry circles into muffin cups; refridgerate while preparing the filling.
- FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
- Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
- Add vanilla and egg and mix until combined.
- ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
- Bake 15 - 18 minutes or until the filling is lightly browned and bubbling.
- Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.
Nutrition Facts : Calories 317.5, Fat 16.6, SaturatedFat 9.1, Cholesterol 51.5, Sodium 205.4, Carbohydrate 38.1, Fiber 0.6, Sugar 12, Protein 2.7
SANDRA'S BUTTER TARTS
This is super easy to prepare, especially if you are using prepared pastry tart shells. Even when I only have a few minutes I can still prepare something home-baked. It will be hard to keep these around for too long. My boys ask for them often.
Provided by Sandra
Categories Desserts Pies Tarts Butter Tart Recipes
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Whisk brown sugar, butter, and vanilla extract together in a bowl; whisk in egg until smooth. Stir half-and-half into sugar mixture. Fill prepared tart shells 2/3-full with filling.
- Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 36.9 g, Cholesterol 30.3 mg, Fat 12.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 138.5 mg, Sugar 22.9 g
MY NANA'S BUTTER TARTS
These are the tarts Nana would make every Christmas, although she would make her own tart shells. I've simplified it and buy the shells already made. These are easy and delicious and so difficult to stop at just one!
Provided by Shelley Schuss
Categories Desserts Pies Tarts
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk brown sugar, currants, egg, butter, and vanilla extract together in a bowl. Spoon into tart shells; place tarts on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 41.2 g, Cholesterol 23.4 mg, Fat 9.7 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 122.1 mg, Sugar 26.9 g
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