GRAMMA'S BUTTER TARTS
This is my Grandma's recipe for butter tarts in homemade pastry.
Provided by GoGoGoMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h50m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
- Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
- Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g
GRANDMA'S BUTTER TARTS
This recipe has been past down from my Grandma to so many people. I have tasted many butter tarts, but these are definitely the best. Everyone who has ever tasted one has asked for the recipe. We make these every year at Christmas. Hope you enjoy these as much as my family does.
Provided by Purdy Good Cook
Categories Tarts
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Beat in eggs.
- Beat in all other ingredients except raisens or currents.
- Stir in raisens.
- Fill tart shells 2/3 full.
- Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.
Nutrition Facts : Calories 223.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.3, Sodium 86.1, Carbohydrate 37.5, Fiber 0.5, Sugar 28.4, Protein 1.5
GRANDMA CHIC'S BUTTER TART FILLING 1964
Eating these tarts for many years, favourite house request. I believe the original recipe came from Five Roses Flour Cookbook.
Provided by andypandy
Categories Dessert
Time 30m
Yield 15 tarts
Number Of Ingredients 7
Steps:
- Beat egg, sugar, butter well, Add cream and blend.
- Line tart shells with your favourtie pastry.
- Sprinkle a few currants into each shell.
- Fill tart shells with mixture 2/3 full.
- Bake in a hot oven 400 degrees f.
- for 8 minutes.
- Reduce heat and continue to bake 12-25 minutes 325 degrees.
- Or bake just until crust is golden.
- Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
- I still like them a bit runny.
Nutrition Facts : Calories 113.5, Fat 4.6, SaturatedFat 2.8, Cholesterol 25.5, Sodium 42, Carbohydrate 18.1, Fiber 0.3, Sugar 17.4, Protein 0.8
GRANDMA'S BUTTER TARTS
This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use
Provided by ProudMamaT
Categories Tarts
Time 1h15m
Yield 12-18 tarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Filling:.
- Mix all ingredients until well blended; set aside.
- Pastry:.
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!
Nutrition Facts : Calories 837.8, Fat 50.3, SaturatedFat 21.4, Cholesterol 98.8, Sodium 442.2, Carbohydrate 94.3, Fiber 2.5, Sugar 44.7, Protein 7.7
GRANDMA CHICS RAISIN PIE FILLING 1968
Make and share this Grandma Chics Raisin Pie Filling 1968 recipe from Food.com.
Provided by andypandy
Categories Pie
Time 50m
Yield 1 pie double crusted
Number Of Ingredients 5
Steps:
- Combine raisins and water and cook over medium heat for 12 minutes.
- Add sugar, flour, butter and cook two minutes more.
- Pour cooled mixture into a pastry shell.
- Place a top crust over top and make vent slashes.
- Bake 375 degrees F for 30 minutes, until golden and bubbly.
- Note: Rind and juice of 1/2 a fresh lemon or orange may be added.
GRANDMA'S FRENCH CANADIAN BUTTER TARTS
I remember as a little girl visiting Grandma in northern Ontario and always wondering what kind of treats she would have ready for us. These old fashion butter tarts were always our favorite. She told me when she was young, white sugar was sometimes scarce, and so her mother always used maple syrup as a sweetener in baking. The taste is absolutely decadent.
Provided by JudithP
Categories Tarts
Time 1h45m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
- 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, maple syrup, and cinnamon. 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 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
- 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 120, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 50, Carbohydrate 20.7, Fiber 0.4, Sugar 17.8, Protein 0.8
GRANDMA BEATRICE'S PRIZE BUTTER TARTS
This glorious recipe travelled from Scotland to Canada with my great-grandmother in the mid-1800s. It was passed to me by my beloved grandmother Bea, who taught me everything she knew about cooking and about life.
Provided by Debutante
Categories Butter Tarts
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
- Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
- Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
- Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
- Remove from the oven and cool in the pan for about 15 minutes before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 36.6 g, Cholesterol 32.5 mg, Fat 16.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 208.7 mg, Sugar 20 g
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