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
REAL CANADIAN BUTTER TARTS, EH?
These butter tarts are traditionally Canadian, made with sweet maple syrup.
Provided by mrsmambo
Categories Desserts Pies Tarts Butter Tart Recipes
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
- Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
- Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 44.5 g, Cholesterol 25.9 mg, Fat 13.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 176.6 mg, Sugar 27.3 g
CANADIAN LIVING BUTTER PASTRY
I watched Elizibeth Baird from Canadian Living make a lemon tart using this recipe on the Steven & Chris show one day. I had been trying to find a good recipe for pastry using butter rather than oil, shortening or lard. I was not really pleased with any of the recipes I tried. I made this one, and it is now my go to pastry recipe. It just uses all purpose flour, and salted butter is fine as well, as there is no salt in the recipe. For those of you who want to use some whole wheat flour in it I woudl suggest whole wheat pastry flour. If you use it for a savory dish, omit the sugar from the recipe. I have found that you can make it in the food processor as well. You don't have to use frozen butter, just cold from the fridge. I am posting the recipe exactly as it was on the website. I do increase the flour up to 1 1/4 cups, and use just a bit more water then as well. The first time or two that you make it, just use one cup of flour so you can get a good feel for the pastry, then feel free to add the extra flour the next time if you want to. While it only makes a single crust, you can double the recipe with no problems. I have posted the cooking time for blind baking a single crust. Don't be alarmed by the number of steps, I have included directions for using a food processor as well. Once you try this pastry you will never buy another frozen pie shell again. With almost 5000 pastry recipes posted on the site, this may already be here somewhere, but I wanted to share it anyhow.
Provided by Demelza
Categories Dessert
Time 20m
Yield 1 single crust pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together flour and sugar.
- Cut in butter using pastry blender or 2 knives to fine crumbs, leave a few pea size pieces.
- Mix egg yolk and water together and drizzle over flour mixture.
- Toss together with fork until dough clumps.
- Form dough into ball, and flatten.
- Roll out on floured surface & place in pie/tart tin.
- Chill dough 30 minutes.
- You can blind bake at 400° for 15 - 20 minutes till edges start to turn golden, or fill and bake as directed by the pie recipe you are using.
- If making in a food processor, put flour & sugar in processor bowl, pulse to mix.
- Add cubed butter and pulse till you have fine crumbs.
- Drizzle egg yolk & water mixture through feed tube while mixing.
- When dough starts to form, remove from processor bowl, and proceed as above.
Nutrition Facts : Calories 227.8, Fat 16.2, SaturatedFat 10, Cholesterol 72.1, Sodium 110.7, Carbohydrate 18.1, Fiber 0.6, Sugar 2.2, Protein 2.7
CANADIAN LIVING'S LIME-BUTTERED SCALLOPS IN PHYLLO
Again, I'm using Recipezaar as a holding place for recipes I want to try. Why not share? This is a main course, although, for my friends, I would serve it as an appetizer -- I will categorize it as both.
Provided by Lennie
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
- Stack and cut into 4 rectangles.
- Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
- Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
- Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
- In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
- With slotted spoon, transfer to plate and set aside.
- Add gin, lime rind and juice to skillet and bring to a simmer.
- Return scallops to skillet, turning gently to coat; heat through.
- Remove lime leaves and discard.
- Spoon scallops and liquid into phyllo baskets and serve immediately.
Nutrition Facts : Calories 263.7, Fat 13.2, SaturatedFat 7.6, Cholesterol 68, Sodium 479.3, Carbohydrate 10.6, Fiber 0.3, Sugar 0.1, Protein 20.2
CANADIAN BUTTER TARTS
With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.
Provided by Ken Haedrich
Yield Makes about 12 servings
Number Of Ingredients 9
Steps:
- Prepare and refrigerate the pie dough.
- Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
- Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
- Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
- Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
- Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
- Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.
More about "canadian living butter pastry recipes"
PERFECT PROCESSOR PIE PASTRY | CANADIAN LIVING
From canadianliving.com
10 BEST CANADIAN PASTRY RECIPES | YUMMLY
From yummly.com
THE BUTTER TART IS THE ULTIMATE CANADIAN DESSERT
From chatelaine.com
PERFECT PASTRY RECIPE - CHATELAINE.COM
From chatelaine.com
THE GREAT CANADIAN KETO BUTTER TARTS - CANADIAN …
From canadianbudgetbinder.com
BEST BUTTER TARTS | CANADIAN LIVING
From canadianliving.com
NEW RELEASE: BUTTER TART SQUARES | THE STAR
From thestar.com
ALL-BUTTER PASTRY - CHATELAINE
From chatelaine.com
THE BEST BUTTER TART RECIPE EVER (IT'S ALL FLAKY PASTRY
From chatelaine.com
OLD FASHIONED BUTTER TARTS - TASTES OF HOMEMADE
From tastesofhomemade.com
BUTTER TARTS - PLATTER TALK
From plattertalk.com
QUICK PUFF PASTRY | CANADIAN LIVING
From canadianliving.com
CANADIAN LIVING BUTTER PASTRY RECIPE - EASY RECIPES
From recipegoulash.cc
CHOCOLATE & PEANUT BUTTER BROWNIES | CANADIAN LIVING
From canadianliving.com
THE ULTIMATE CANADIAN MAPLE BUTTER TARTS | URBNSPICE
From urbnspice.com
CHEDDAR CHORIZO GOUGèRES | CANADIAN LIVING
From canadianliving.com
CANADIAN BUTTER TARTS - JO COOKS
From jocooks.com
CANADIAN LIVING
From canadianliving.com
PIE PASTRY | CANADIAN LIVING
From canadianliving.com
BEST CANADIAN BUTTER TARTS - LITTLE SWEET BAKER
From littlesweetbaker.com
CANADIAN BUTTER TARTS - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
CANADIAN BUTTER TARTS: MY GRANDMOTHER MAUDE'S FAMOUS HERITAGE …
From acanadianfoodie.com
CANADIAN LIVING’S BUTTER TART RECIPE | BY GEORGE JOURNAL
From bygeorgejournal.ca
ANNA OLSON’S BUTTER TARTS ARE THE ULTIMATE CANADIAN TREAT
From foodnetwork.ca
CANADIAN BUTTER TARTS - ROAMINGTASTE.COM
From roamingtaste.com
PIN ON YUMMMMM - PINTEREST
From pinterest.ca
VERY CANADIAN – BUTTER TARTS - THIBEAULT'S TABLE
From thibeaultstable.com
THE SWEET, STICKY AND SOMETIMES DIVISIVE HISTORY OF THE BUTTER TART
From cbc.ca
TRADITIONAL CANADIAN BUTTER TARTS - ENTERTAINING DIVA
From entertainingdiva.com
CANADIAN LIVING BUTTER PASTRY RECIPES
From tfrecipes.com
SCRAPSOUL: CANADIAN LIVING PERFECT BUTTER TARTS - BLOGGER
From drdewilde.blogspot.com
DOUBLE-CRUST PASTRY | CANADIAN LIVING
From canadianliving.com
CANADIAN BUTTER TARTS | THE ENGLISH KITCHEN
From theenglishkitchen.co
FOOLPROOF CLASSIC PASTRY | CANADIAN LIVING
From canadianliving.com
PERFECT PASTRY | CANADIAN LIVING
From canadianliving.com
THE BUTTER TART: A TRULY QUINTESSENTIAL TREAT IN CANADA
From northernontario.travel
ANNA OLSON’S PECAN BUTTER TARTS - FOOD NETWORK CANADA
From foodnetwork.ca
BEST BUTTER TARTS RECIPE - EASY CANADIAN BUTTER TARTS RECIPE
From savoryexperiments.com
13 GREAT CANADIAN BUTTER TART RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
22 CANADIAN LIVING IDEAS | CANADIAN LIVING, RECIPES ... - PINTEREST
From pinterest.ca
BEST CLASSIC CANADIAN BUTTER TART RECIPE - TASTINGTABLE.COM
From tastingtable.com
CANADIAN LIVING’S ALL-TIME FAVOURITE DESSERT RECIPES. | CANADIAN …
From pinterest.com
HOW TO MAKE PERFECT BUTTER TART PASTRY - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love