Best Butter Tarts Ii Recipes
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
- Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
BUTTER TARTS II
Make and share this Butter Tarts II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 24-30 tarts
Number Of Ingredients 13
Steps:
- Melt butter and pour over sugar.
- Beat well.
- Beat egg yolks and mix with all ingredients.
- Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones) with rich pie crust. Put filling in and bake at 350 degrees for 35 min- utes.
- (I always halve this recipe and it makes a lot of Butter Tarts.)
- BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla
- Mix dry ingredients; add shortening and mix well.
- Beat the egg in a measuring cup; add enough lukewarm water to make 3/4 cup liquid.
- Add vanilla and vinegar to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins.
- Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack) 1 1/2 cup raisins 1/2 cup melted margarine
- Beat eggs in bowl.
- Add brown sugar, vinegar and vanilla.
- Stir in melted butter and raisins.
- Pour in shells about 1/2 full.
- Bake in 350 degrees oven for 15 to 18 minutes.
- Makes about 24 to 30 tarts.
Nutrition Facts : Calories 583.7, Fat 28.4, SaturatedFat 15.6, Cholesterol 149.1, Sodium 304.8, Carbohydrate 83.4, Fiber 2.9, Sugar 76.8, Protein 4.8
AWARD-WINNING BUTTER TARTS
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
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
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