Deluxe Butter Tarts Recipes

BUTTER TARTS

Butter Tarts image

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

Ingredients

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

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 TART FILLING

Butter Tart Filling image

A perfect buttery sweet filling makes these irresistable! Passed down by my great Aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste.

Provided by ScrappieDoo

Categories Tarts

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup brown sugar
1/4 cup butter, melted (NOT margarine)
1/2 teaspoon vanilla extract
1/2 teaspoon vinegar
1 teaspoon lemon juice
2 eggs
1 cup corn syrup
1/3 cup walnuts or 1/3 cup pecans

Steps:

Preheat oven to 375 degrees Fahrenheit.
Mix the brown sugar into the melted butter.
Add the vanilla, vinegar and lemon juice.
Beat the eggs lightly and add to mixture; add corn syrup.
Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
Ladle the filling into the tart shells, filling about 2/3 of each shell.
Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
Cool tarts and enjoy!

Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 49.1, Carbohydrate 31.9, Fiber 0.1, Sugar 18.1, Protein 1.2

DELUXE BUTTER TARTS

Deluxe Butter Tarts image

Very good tart. I suggest "plumping" the raisins in some boiling water for a few minutes before adding them to the syrup mixture. Another interesting thought, is to "toast" the walnuts, before using.(Not required, but might be different.)

Provided by carol ann in canada

Categories Tarts

Time 35m

Yield 14-24 tarts

Number Of Ingredients 8

Ingredients

1/3 cup butter
1 cup corn syrup
1 teaspoon lemon juice
1/3 cup raisins
1/3 cup walnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, well beaten

Steps:

Preheat oven to 450 degrees Fahrenheit.
Melt butter and stir in corn syrup,lemon juice, raisins, chopped nuts, nutmeg, salt and eggs.
Mix well.
Fill your "favourite" pastry shells 3/4 full.
Bake on lowest rack for 10 minutes.
Lower temperature to 350 degrees Fahrenheit.
Bake for 15 minutes.
Remove tray from oven.
Let stand for 10 minutes, to cool.
Remove from tart tray.
Finish cooling on rack.

Nutrition Facts : Calories 140.3, Fat 6.9, SaturatedFat 3.2, Cholesterol 41.8, Sodium 83.5, Carbohydrate 20.1, Fiber 0.3, Sugar 8, Protein 1.5

RAISIN TARTS

Raisin Tarts image

Number Of Ingredients 9

Ingredients

Pastry for a double-crust pie
1 cup raisins
1/2 cup nuts coarsely chopped
1/2 cup milk
2 eggs
1 cup brown sugar packed
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 400°. Divide pastry in half. On a lightly floured surface, roll one portion of dough at a time to 1/8 -inch thickness. Cut six circles from each portion, about 4 inches each to fit inside 2 1/2 -inch muffin-pan cups. Fit pastry into cups, do not prick. Evenly distribute raisins and nuts in each tart shell.In a medium bowl, whisk together milk and eggs. Add brown sugar, butter or margarine, vanilla and salt. Stir until blended. Pour evenly over raisins and nuts. Bake for 20 to 25 minutes or until pastry is golden and a pointed knife inserted in center comes out clean. Cool pans on a wire rack for 10 minutes, then carefully remove tarts from pan. Cool. Serve at room temperature. Refrigerate leftovers.

Nutrition Facts : Nutritional Facts Serves

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