Blue Ribbon Butter Tarts Recipes

BUTTER TARTS

Steps:

• For the pastry, check out this post HERE. Or use pre-made tart shells.
• Divide the pastry into one inch balls and drop into mini muffin tin.
• Use a french rolling pin, muddler, or suitable wooden implement and press downward onto the ball to form a cup.
• Drop a small amount of pecan pieces or about 5 raisins into each cup.
• Mix remaining ingredients and spoon into cups.
• Bake at 375 F until the pastry is golden.

TEC VOC'S CREAMY BUTTER TARTS

Steps:

• 1. METHOD: TART DOUGH Preheat oven to 400F (205C)
• 2. Mix all dry ingredients.
• 3. Add shortening OR butter. Mix until crumbly.
• 4. Make a well in the crumb mixture, add water and egg and mix until doughy.
• 5. DO NOT OVERMIX Roll out dough and cut into 4 inch rounds. Place rounds in a prepared standard muffin pan
• 6. METHOD: BUTTER TART FILLING
• 7. Cream sugar and shortening OR butter
• 8. Blend in flour and salt
• 9. Add eggs, vanilla and currants all at once until blended together
• 10. DO NOT OVER MIX
• 11. Fill unbaked tart shells 3/4 full in a standard muffin pan and place on a cookie sheet for easier clean up
• 12. Bake for 15 minutes
• 13. For nice gooey (runny) tarts: Watch the tarts so that the filling is puffed but still jiggly in the middle when you remove them from the oven. (it will thicken as it cools) (This Information for gooeyer butter tarts comes from the Wpg.Free Press Recipe Swap's Alison Gillmor)
• 14. Enjoy!!!! You'll not be sorry these are really delicous

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.

PRIZE BUTTER TARTS

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.

"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA

Steps:

• 1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
• 2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
• 3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
• 4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
• 5. Stir in Eggs, & vanilla.
• 6. Spoon filling into tart shells, filling 2/3 full.
• 7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
• 8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.