Sandras Butter Tarts Recipes

SONRISA'S BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan.
• Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on.
• Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base.
• Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.

SANDRA'S BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
• Whisk brown sugar, butter, and vanilla extract together in a bowl; whisk in egg until smooth. Stir half-and-half into sugar mixture. Fill prepared tart shells 2/3-full with filling.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.

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.

MY NANA'S BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk brown sugar, currants, egg, butter, and vanilla extract together in a bowl. Spoon into tart shells; place tarts on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

PERFECT BUTTER TARTS

Steps:

• Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
• Use these rounds to line 14 muffin cups.
• Melt butter in small saucepan.
• Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
• Lightly beat the egg and add to raisin mixture.
• Use mixture to fill pastry lined cups 3/4 full.
• Bake in 425°F oven for 20 minutes or until pastry is golden.
• Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.

GRANDMA'S FRENCH CANADIAN BUTTER TARTS

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.

CANADIAN BUTTER TARTS

Steps:

• Roll out pastry and cut into 12 circles for muffin tins or tart tins (or 24 circles for mini tart tins.
• Beat eggs; add sugar and butter.
• Sprinkle raisins in the bottom of the pastry shells. Fill about 3/4 with filling.
• Bake in a 375-degree preheated oven for 12-15 minutes.
• Let cool before serving.

REAL CANADIAN BUTTER TARTS

Steps:

• Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
• Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
• Spoon into unbaked tart shells, filling about 2/3 full.
• Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
• Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.