Dad S Butter Tarts Recipes

RAISIN BUTTER TARTS

Raisin Butter Tarts image

This is another old recipe from our ancestral heritage. These are very good.

Provided by Carol

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 14

Number Of Ingredients 7

Ingredients

14 (4 inch) prepared tart shells
1 egg
1 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons lemon juice
¼ teaspoon ground nutmeg
1 cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 54.2 g, Cholesterol 19.8 mg, Fat 15.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 171 mg, Sugar 28.6 g

CANADIAN BUTTER TARTS

Canadian Butter Tarts image

My Grandmother Maude's Famous Heritage Canadian Butter Tarts Recipe from 1869 is true to the traditional version using dried currants instead of raisins.

Provided by Valerie Lugonja via Maude Morrical

Categories Dessert

Time 57m

Number Of Ingredients 8

Ingredients

]Ingredients and Instructions for Tenderflake Pie Pastry Recipe is here with my notes and variations.
2 cups brown sugar
4 eggs
1/2 cup golden syrup ((created in 1865))
1 teaspoon pure vanilla extract
2 tablespoon vinegar
1 cup butter (, melted)
2 cups fresh dried currants

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

OLD FASHIONED BUTTER TARTS

Old Fashioned Butter Tarts image

These old fashioned butter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell. Decedent and delicious, they are a holiday favourite.

Provided by Deanna

Categories Dessert

Time 1h

Number Of Ingredients 7

Ingredients

24 Tart shells (uncooked, homemade or store bought)
2/3 Cup Butter (softened)
2 Cups Brown sugar
2 Large Eggs
1/4 Cup Milk
2 tsp Vanilla
1.5 Cups Raisins

Steps:

Pre-heat oven to 375 degrees
If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
Stir in the raisins
Spoon filling into each of the shells, filling to 2/3 full
Bake for 25 minutes, or until golden brown.
Allow to cool in the muffin tin, then remove and store in an airtight container.

DAD'S BUTTER RAISIN TARTS

Dad's Butter Raisin Tarts image

These raisin tarts are locked forever in my heart as a special treat my Dad, Paul Lefever would make for us when we were growing up. All five of us children would get so excited! Dad also makes great jellies and jams for us. These tarts are wonderful!

Provided by Ann Arber

Categories Pie

Time 52m

Yield 12 tarts, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup brown sugar
1 cup raisins
2 tablespoons melted butter
1 egg
3/4 cup water
1 teaspoon vanilla
1 9-inch double-crust pie shells

Steps:

Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes.
Line muffin pans with pastry.
Pour several spoonfuls in each tart.
Bake at 400F degrees for 20- 25 minutes.

Nutrition Facts : Calories 435.1, Fat 16.3, SaturatedFat 5.6, Cholesterol 41.2, Sodium 240.2, Carbohydrate 71.1, Fiber 1.5, Sugar 50.1, Protein 4