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
BUTTER TARTS TO DIE FOR
Steps:
- Cut lard into cubes(about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor. After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball. Divide into four and form into flat disks. Chill for about 15 minutes. Roll out about 1/4 of the dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins. While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking. Making the Filling: In a large saucepan, melt the butter. Add brown sugar, and syrup and mix together. Slightly beat the eggs, and gradually add to the mixture beating constantly. Add salt, and vanilla and mix well. Place a tblsp. of raisins in each tart shell. Add the syrup mixture til about 3/4 full. Bake in a 400° oven for about 15 to 20 minutes or until pastry is golden brown. Remove from oven and cool slightly before removing from tins. These do freeze well.(that's if they last long enough) NOTE: I believe that corn syrup is called karo syrup in the United States and is the same thing as corn syrup.
TO-DIE-FOR BUTTER TARTS
This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.
Provided by MEGHANMAILLOUX
Categories Fruit Tarts
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
- Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
- Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
- Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
- Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 34.8 g, Cholesterol 37.5 mg, Fat 18.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 159.7 mg, Sugar 22.1 g
TO-DIE-FOR BUTTER TARTS
This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.
Provided by MEGHANMAILLOUX
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
- Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
- Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
- Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
- Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 34.8 g, Cholesterol 37.5 mg, Fat 18.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 159.7 mg, Sugar 22.1 g
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