Butter Tarts Companys Coming Recipes

CANADIAN BUTTER TARTS

Steps:

• Ingredients and Instructions for Tenderflake Pie Pastry with my notes and variations is here.
• Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly
• Stir in currants
• Preheat oven to 350°F
• Roll pastry and cut with fluted cookie cutter
• Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing)
• Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes
• Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking
• Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers
• Freezes beautifully up to 3 months

BUTTER TARTS

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.

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.

BUTTER TARTS - COMPANY'S COMING

Steps:

• Preheat oven to 375*.
• Cream brown sugar, syrup and butter will in a medium bowl.
• Add next 6 ingredients. Stir well.
• Divide among tart shells.
• Bake for 20 minutes or 10-15 minutes in mini shells.

BUTTER TARTS (WITH CURRANTS)

Steps:

• Preheat oven to 375.
• Double pie crust recipe can be used for tart shells.
• Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
• Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
• Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
• Makes 2 dozen.