Humble Pie Bakerys Infamous Butter Tarts Recipes
HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS
This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!
Provided by Leslie
Categories < 60 Mins
Time 50m
Yield 12-14 Tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
- Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
- Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
- Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.
Nutrition Facts : Calories 634, Fat 34.1, SaturatedFat 13.8, Cholesterol 65.8, Sodium 410.3, Carbohydrate 79.1, Fiber 1.4, Sugar 30, Protein 5.7
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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