Old Fashion Butter Tarts Recipes

OLD FASHIONED BUTTER TARTS

Steps:

• Butter Tart Pastry
• Sift flour, salt and sugar together.
• Using pastry blender cut butter into flour mix until resembles course meal.
• Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
• Press dough together and shape into disk.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll out tart dough and cut 16 4-inch circles.
• Press dough in muffin cups (try not to stretch dough).
• Refrigerate until filling is prepared.
• Butter Tart Filling
• In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
• Add eggs, vanilla and pinch of salt. Mix well.
• Fill tart shells with filling.
• Bake 400F for 15-20 minutes.
• Filling should be lightly browned and still bubbling.
• Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

OLD FASHIONED BUTTER TARTS

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.

GRAMMA'S BUTTER TARTS

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.

OLD FASHION BUTTER TARTS

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!

GRANDMA'S BUTTER TARTS

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.