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
CLASSIC BUTTER TARTS
This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.
Provided by Carol Kronick
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
- In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 43.2 g, Cholesterol 44.6 mg, Fat 20.9 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 25.3 g
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
OLD FASHION BUTTER TARTS
Original recipe dating back to the 1800s. Best butter tarts you will find. Light flaky crust and rich runny centres.
Provided by dstratt3
Categories Tarts
Time 1h17m
Yield 18-24 tarts, 18-24 serving(s)
Number Of Ingredients 14
Steps:
- Directions for Pastry.
- Mix lard (or shortening), butter & boiling water until the mixture is creamy. While mixture is still warm sift in flour, salt & baking powder and mix until it forms a ball. DO NOT KNEAD THIS DOUGH. Form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). Once cool divide into two balls and roll out. Use cookie cutter or large glass to cut out cirlces. Line muffin tins with the cut out circles of uncooked pastry.
- Directions for Filling.
- Beat egss well, add sugar, corn syrup and melted butter and mix again. Add nuts, vinagar, salt and vanilla and mix vigourously.
- Fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes.
- Enjoy!
Nutrition Facts : Calories 345.2, Fat 19.1, SaturatedFat 6.7, Cholesterol 41.1, Sodium 138.9, Carbohydrate 41.3, Fiber 1.1, Sugar 20.3, Protein 3.4
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.
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