Maple Butter Tarts With Currants Recipes

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BUTTER TARTS (WITH CURRANTS)



Butter Tarts (With Currants) image

This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself.

Provided by MagsMeals

Categories     < 60 Mins

Time 45m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 7

24 tart shells
1 cup brown sugar, packed
1/2 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1 cup currants
1 egg, separated, beat white

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.

CANADIAN MAPLE BUTTER TARTS



Canadian Maple Butter Tarts image

I grew up near several large producing maple sugar bushes in Canada and maple syrup was in many things my mother made. Butter tarts are a traditional Canadian treat, these include real maple syrup.

Provided by curly top

Categories     Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

1 pastry for double-crust deep dish pie
1 cup raisins (optional) or 1 cup walnuts (optional)
3 eggs
1 cup real maple syrup
2/3 cup brown sugar, packed
1/3 cup butter, melted
1 pinch salt

Steps:

  • Roll out pastry and cut into 12 circles.
  • Fit pastrys into muffin or tart cups.
  • Sprinkle raisins and or walnuts in the bottom of each tart.
  • Beat together eggs, maple syrup, brown sugar, butter and salt.
  • Pour into tart shells, about 2/3 full.
  • Bake at 375 F for 20-25 minutes, until set.
  • Cool 5 minutes and remove from pan.
  • In some places you can find pre made tart shells in the freezer section along side pie shells.

MAPLE BUTTER TARTS



Maple Butter Tarts image

Make your own delectable custard tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.

Provided by oilpatchjo

Categories     Dessert

Time 2h25m

Yield 12 buttertarts, 12 serving(s)

Number Of Ingredients 15

3/4 cup packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup butter, melted
2 eggs
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 cup chopped walnut halves
1/4 cup dried currant
1/4 cup golden raisin
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter (cubed)
1/4 cup cold lard (cubed)
2 tablespoons ice water (approx)
4 teaspoons sour cream

Steps:

  • Sour Cream Pastry:.
  • In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
  • Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
  • On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
  • Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
  • Bake in 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
  • Additional information :
  • Maple Chocolate Butter Tarts:.
  • Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
  • Maple Pecan Butter Tarts:.
  • Omit walnuts and currants. Add 1/2 cup chopped pecans.
  • Nut-Free Raisin-Free Maple Butter Tarts:.
  • Omit walnuts, currants and raisins.

Nutrition Facts : Calories 315.6, Fat 17.6, SaturatedFat 8.1, Cholesterol 59.5, Sodium 243.5, Carbohydrate 37.6, Fiber 1, Sugar 25.3, Protein 3.5

MAPLE BUTTER TARTS



Maple Butter Tarts image

These are a big hit every time I make them. They are an addition to a basket donated at a local fundraiser full of maple products. Sweet with a smooth flavor, they pair well with your favorite vanilla ice cream or whipped cream!

Provided by Inez Quinn

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 35m

Yield 16

Number Of Ingredients 9

16 (3 inch) unbaked tart shells
1 cup raisins
¾ cup brown sugar
¼ cup butter, softened
2 eggs
½ cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
  • Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
  • Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 40.7 g, Cholesterol 31.2 mg, Fat 10 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 133 mg, Sugar 23.8 g

TO-DIE-FOR BUTTER TARTS



To-Die-For Butter Tarts image

This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.

Provided by MEGHANMAILLOUX

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h30m

Yield 24

Number Of Ingredients 14

1 cup dried currants
1 tablespoon maple extract
1 tablespoon water
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening (such as Tenderflake®)
¼ cup cold butter
⅓ cup ice water
2 cups brown sugar
⅔ cup butter
¼ cup heavy whipping cream
2 teaspoons vanilla extract
2 eggs, lightly beaten
24 pecan halves

Steps:

  • Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
  • Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
  • Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
  • Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
  • Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
  • Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 34.8 g, Cholesterol 37.5 mg, Fat 18.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 159.7 mg, Sugar 22.1 g

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