Coconut Pecan Raisin Butter Tarts Recipes

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

AMAZING COCONUT-RAISIN BUTTER TART BARS

Steps:

• Set oven to 350°.
• Grease a 13 x 9-inch baking dish.
• For the crust: Mix all ingredients in a food processor until crumbly.
• Press into bottom of prepared baking dish.
• To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
• Mix in the coconut, raisins and nuts (if using).
• Pour the mixture over the crust.
• Bake for 30-35 minutes, or until set.
• Cool and cut into squares.

COCONUT PECAN RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
• Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
• Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

CLASSIC BUTTER TARTS

Steps:

• Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
• In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

RAISIN PECAN BUTTER TART

Steps:

• Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
• Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
• Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
• Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.