Betty Tarts Recipes

OLD FASHIONED BUTTER TARTS

Steps:

• Pre-heat oven to 375 degrees
• If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
• In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
• Stir in the raisins
• Spoon filling into each of the shells, filling to 2/3 full
• Bake for 25 minutes, or until golden brown.
• Allow to cool in the muffin tin, then remove and store in an airtight container.

EASY FRUIT COOKIE TARTS

Steps:

• Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
• Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.

TINY LEMON GEM TARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
• Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
• Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
• Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
• Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
• Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
• Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
• Bake 15 to 20 minutes.
• Makes about 2 dozen tarts.

EASY APPLE TART

Steps:

• Heat oven to 425°F. Make pastry as directed-except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling.
• In large bowl, mix brown sugar and flour. Stir in apples. Remove plastic wrap from pastry. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with sugar.
• Bake 30 to 35 minutes or until crust is light golden brown. Cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.

LEMON CURD TARTS

Steps:

• Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
• Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.