BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
BUTTER TARTS IN PHYLLO
Yield Makes 12 tarts
Number Of Ingredients 10
Steps:
- Place the pyllo pastry between two sheets of waxed paper and cover with a damp tea towel. Place one sheet on a work surface, keeping the remaining sheets covered. Brush the phyllo with some of the melted butter; top with a second sheet. Continue stacking the sheets of phyllo, brushing each with melted butter until you have a stack of 6. Cut into 12 even squares. Press the squares evenly into 12 muffin cups. FILLING: In a bowl, beat the egg well with a whisk, then whisk in the sugar corn syrup, butter, vanilla and lemon juice. Stir in the nuts. Spoon the filling evenly into the prepared phyllo cups, being careful not to let the filling come up above the pastry. They will appear about half full.) Bake in the bottom third of a 375F (190C) oven until the pastry is golden, about 15 minutes. Place the pan on a rack to cool completely.
PHYLLO BERRY SABAYON TART
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. To make the tarts you can use muffin tins to form the individual tarts or you can use small tart rings. To begin you should have your sugar and melted butter with a pastry brush ready. If not using immediately keep the phyllo dough covered with a damp towel as it has a tendency to dry out very quickly. Brush each sheet with enough butter to lightly coat. Sprinkle with sugar and fold the dough in half and then cut the rectangle in half creating 2 squares. Place each square in muffin tins and the dough may bunch up on top that is okay it will appear ruffled when baked. Repeat this method as many times as you need for each serving. Bake phyllo for 10 minutes or until golden brown and set.
- Whisk together the egg yolks, sweet wine, and sugar in a large bowl. (Remember this is going to need room to grow 3 times its volume). Place this bowl on top of a pot of simmering water and begin to whip constantly. It will probably take 10 minutes or so, so you may want to have a relief whisker available. Once the sabayon is light and airy yet you can see the tracks made by the whip take off the double boiler and place bowl inside of a larger bowl that has water and ice in it to cool the cream down. Once cooled you can whip 2 cups of heavy cream until medium to stiff peaks. Fold into the sabayon. To assemble the tarts, place the baked phyllo cups on plates and spoon in sabayon cream, then pile high with any berries you like. Dust with powdered sugar and enjoy.
PHYLLO FRUIT TART
This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.
Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 222mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
GRILLED FRUIT PHYLLO TART
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely., Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers., Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside., In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.
Nutrition Facts : Calories 233 calories, Fat 15g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 216mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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
MINI CHOCOLATE-RASPBERRY PHYLLO TARTS
Delicate layers of golden phyllo turn a raspberry brownie-like filling into a dessert special enough for a dinner party. Using store-bought phyllo sheets and an easy brownie batter means these treats come together quickly. I love the pop of color a garnish of fresh raspberries gives, but a small scoop of vanilla ice cream would be just as fantastic.
Provided by Dan Langan
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
- Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
- Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
- For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
- Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
- Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.
EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY
I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)
Provided by Pamela
Categories Spreads
Time 35m
Yield 48 tarts
Number Of Ingredients 4
Steps:
- Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
- Brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half.
- (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Repeat with remaining sheets, remembering to keep unused sheets covered.
- Shells may be frozen at this point or filled and ready to serve.
- To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
- Top with 1/2 to 1 tsp of jelly.
- May be served as is or baked for 10 minutes and served warm.
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