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
CROSBY MOLASSES BUTTER TARTS
Make and share this Crosby Molasses Butter Tarts recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 12m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Line 12-cup muffin tin with pastry; prick bottoms with fork.
- Pour boiling water over raisins and let stand for 20 minutes. Drain. Immediately add remaining ingredients and stir well. Add filling to tart shells.
- Baske at 425F for 12-15 minutes.
Nutrition Facts : Calories 112.8, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 23.8, Carbohydrate 23.2, Fiber 0.5, Sugar 19.4, Protein 0.9
CROSBY MOLASSES CARROT CAKE
Make and share this Crosby Molasses Carrot Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h15m
Yield 1 tube cake
Number Of Ingredients 14
Steps:
- CAKE:.
- Preheat oven to 325°F.
- Add ingredients in the above order, mixing well after each addition. Pour into prepared 2.5 Litre - 3 litre tube pan.
- Bake at 325F for 1 1/4 - 1 1/2 hours.
- Let cool before icing.
- ICING:.
- Cream cheese and margarine. Beat in the confectioner's sugar gradually, until you reach the desired stiffness. Mix in vanilla. Spread on cooled cake. Garnish with walnut pieces.
"BLUE RIBBON" BUTTER TARTS
These are "special" tarts to me...they have "won" many "First place" ribbons at Country Fairs, in their class.They are a "good,solid tart", if the fruit is added, as indicated.Hope y'all enjoy them.They will not "stay around" long.
Provided by carol ann in canada
Categories Dessert
Time 45m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 450'.
- Make your favourite pastry, (if making for a"special occasion", I have used"sweet pastry" and made them as"mini" tarts, ther-by changing the"yield", and also CUTS the baking time to about HALF that of a regular-sized tart) Beat eggs ONLY until whites and yolks are well blended.
- Beat in sugar.
- Add vinegar and vanilla.
- Stir in melted BUTTER.
- Add mixed"fruit", if adding to syrup mixture.
- Line tarts tins with your favourite pastry.
- Fill each"tart" 1/2 to 2/3 full, with syrup.
- Bake in hot oven for the first 10 minutes.
- Reduce temperature to 350'.
- Bake for 20-25 minutes more, or until filling is firm.
- Watch them!
Nutrition Facts : Calories 132.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 40.9, Carbohydrate 23.8, Fiber 0.5, Sugar 23.1, Protein 0.9
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
HONEY BUTTER TARTS
Make and share this Honey Butter Tarts recipe from Food.com.
Provided by Alia55
Categories Tarts
Time 45m
Yield 2 dozen tarts
Number Of Ingredients 10
Steps:
- Preheat oven to 400F
- In a small bowl, pour boiling water over raisins and let stand 10 minutes. Drain, pat dry and set aside.
- Cream together: butter, sugar, salt and honey.
- Stir in eggs, vanilla and vinegar.
- Sprinkle 10 ml raisins into each tart shell.
- Pour in filling over until shells are 2/3 full.
- Bake for 10 minutes; reduce heat to 350F and bake 5 to 10 minutes longer or until pastry is golden.
Nutrition Facts : Calories 1338.2, Fat 34.4, SaturatedFat 19.9, Cholesterol 287.8, Sodium 567.7, Carbohydrate 266.1, Fiber 5.6, Sugar 235.6, Protein 11.4
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