Dads Butter Raisin Tarts Recipes

RAISIN BUTTER TARTS

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.

DAD'S BUTTER RAISIN TARTS

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.

AWARD-WINNING BUTTER TARTS

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.

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

RAISIN BUTTER TARTS IN SHORTBREAD CRUST

Steps:

• mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
• pre heat oven to 400°F.
• roll out dough to desired thickness. I like 3/8 of an inch.
• place in tart pan or greased muffin tin.
• place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
• spoon into tarts and bake for 20-25 minutes.

DAD'S BUTTER TARTS

Steps:

• Mix all ingredients in a large bowl.
• Fill tart shells and bake at 350°F for about 15 minutes.

RAISIN TARTS

Steps:

• Prepare Crisco pie crust as directed on back of Crisco can or use ready made pie dough. Cut dough out and line tartlet pans.
• Preheat oven to 450°F.
• Put and then mix all ingredients except raisins, together then blend well (I used my food processor).
• Add raisins and mix. (If using your food processor, process for 4 seconds).
• Place spoonfuls of mixture into pastry tins lined with the rich pie crust dough. DO NOT OVERFILL.
• Bake at 450°F for 8 minutes.
• Reduce to 350°F until slightly browned, approximately 15 minutes.
• Let cool completely in rubbermaid type tart pans before removing. If using regular tart pans, let cool for about 10 mins before carefully removing.
• MAKES 24 tarts.