Prize Mini Butter Tarts Recipes

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PRIZE BUTTER TARTS



Prize Butter Tarts image

Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!

Provided by Frank Butcher

Categories     Dessert

Time 30m

Yield 12 3 inch tarts

Number Of Ingredients 7

1 cup brown sugar
1/2 cup seedless raisins or 1/2 cup pecans, chopped
1/3 cup butter or 1/3 cup margarine, melted
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla
1 pastry for double-crust pie

Steps:

  • Preheat oven to 375°F.
  • Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
  • Combine balance of ingredients.
  • Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
  • Notes: This can be made without the raisins or nuts, but they are very plain.
  • I generally make these with a combination of nuts and raisins.
  • Craisins can be substituted for the raisins.
  • For Jam Tarts: Line tart pan cups with pastry.
  • Fill cups 1/2 full with your choice of jam.
  • Bake at 400°F for 20 minutes or until pastry is golden.

Nutrition Facts : Calories 299.6, Fat 16, SaturatedFat 6, Cholesterol 29.4, Sodium 220.6, Carbohydrate 37.2, Fiber 0.7, Sugar 21.5, Protein 2.8

AWARD-WINNING BUTTER TARTS



Award-Winning Butter Tarts image

Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

Provided by Lennie

Categories     Pie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 84.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 41.1, Carbohydrate 14.4, Fiber 0.2, Sugar 8.6, Protein 0.6

PRIZE MINI BUTTER TARTS



Prize Mini Butter Tarts image

I have been making these butter tarts for years and my family just loves them. The recipe is adapted from an old recipe from my grandmother.

Provided by J0HNNYBRAV0

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 55m

Yield 48

Number Of Ingredients 6

48 (2 inch) unbaked tart shells
2 cups brown sugar
⅔ cup butter, softened
2 eggs
3 tablespoons heavy cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
  • Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
  • Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.

Nutrition Facts : Calories 121 calories, Carbohydrate 15.4 g, Cholesterol 15.9 mg, Fat 6.3 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 68.2 mg, Sugar 8.4 g

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