Meat Tarts Recipes

MEAT TARTS

Steps:

• Trim crusts from bread and butter.
• Place butter side down in tart tins.
• Brown beef and add onion, worcestersauce and soup.
• Slowly stir in cheese.
• Mix well.
• Fill tart shells with mixture.
• Bake 350 for 35 minutes.
• These freeze well. After removing from freezer, cook 10 minutes before serving.

LEBANESE MEAT TARTS

Steps:

• Saute onions in butter until soft. Remove from pan and set aside.
• Cook ground beef in pan until brown and fully cooked. Drain and put back in pan.
• Add onions to pan. Add tomatoes, spices, tahini and molasses and cook over low heat for a few minutes until tomatoes almost disappear.
• Cut each pastry sheet into 25 squares. Lay each square in a well of the muffin tin (there will be one leftover; you can make a tiny turnover :).
• Spoon meat mixture into each tart.
• Bake at 400 degrees for 10 minutes or until edges of pastry are browned.
• Top with parsley.

KID-LOVER MEAT TARTS

Steps:

• Cook ground beef. Drain well.
• Mix all ingredients together (except bread and butter).
• Butter slices of bread and place butter-side down in muffin tins.
• Spoon mixture into bread and bake at 350° for 30 minutes.

CANADIAN BUTTER TARTS

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.

MINI CRAB TARTS

Steps:

• Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

TOURTIERE TARTS

Steps:

• Combine first 8 ingredients in large saucepan. ( I do mine in microwaveable casserole dish).Simmer.
• If doing on stove top bring to boil, then simmer for about 15 minutes, stirring to prevent sticking.
• Remove from heat and add mashed potatoes. Mixture should be moist and thick. Cool completely.
• Line muffin tins with tart shells. Spoon meat mixture to fill.
• Bake at 400 degrees F until browned.
• To reheat from freezer, about 10 t0 20 minutes in oven or toaster oven 350 degrees F.

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.