Butter Tartsthe Best Of The Best Recipes

CANADIAN BUTTER TARTS

Steps:

• Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
• Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
• Stir in currants
• Preheat oven to 350°F
• Roll pastry and cut with fluted cookie cutter
• Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
• Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
• Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
• Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
• Freezes beautifully up to 3 months

BEST EVER BUTTER TARTS

Steps:

• Divide raisins among the tart shells.
• In a bowl lightly beat together eggs, brown sugar, corn syup, butter& vanilla.
• Pour over raisins, filling 3/4 full.
• Bake 425 for about 15 min until they puff, they will drop down when taken out of the oven.
• Cool on wire rack.

REAL CANADIAN BUTTER TARTS

Steps:

• Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
• Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
• Spoon into unbaked tart shells, filling about 2/3 full.
• Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
• Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

BUTTER TARTS,,THE BEST OF THE BEST.....

Steps:

• Roll out pastry to about 1/4 inch thickness.
• Cut out tart circles to a 4 inch circle.
• Place a few raisins or nuts in the bottom of tart shells.
• In a large bowl ,cream the rest of the ingredients together,until dissolved.
• Fill tart shells 3/4 the way full.
• Bake in a 350 degree oven for approx.15-20 minutes.
• Tarts will still be bubbling but shell browned.
• These tarts will be a bit runny ,so if you want them firm let them cook a bit longer.
• Let stand in the pans ten minutes then remove carefully --.
• These are one of the best tarts out there anywhere,believe me -- .

PERFECT BUTTER TARTS

Steps:

• Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
• Use these rounds to line 14 muffin cups.
• Melt butter in small saucepan.
• Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
• Lightly beat the egg and add to raisin mixture.
• Use mixture to fill pastry lined cups 3/4 full.
• Bake in 425°F oven for 20 minutes or until pastry is golden.
• Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.