The Five Roses Cookbook Prize Butter Tarts Recipes

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PRIZE BUTTER TARTS



Prize Butter Tarts image

Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!

Provided by Frank Butcher

Categories     Dessert

Time 30m

Yield 12 3 inch tarts

Number Of Ingredients 7

1 cup brown sugar
1/2 cup seedless raisins or 1/2 cup pecans, chopped
1/3 cup butter or 1/3 cup margarine, melted
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla
1 pastry for double-crust pie

Steps:

  • Preheat oven to 375°F.
  • Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
  • Combine balance of ingredients.
  • Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
  • Notes: This can be made without the raisins or nuts, but they are very plain.
  • I generally make these with a combination of nuts and raisins.
  • Craisins can be substituted for the raisins.
  • For Jam Tarts: Line tart pan cups with pastry.
  • Fill cups 1/2 full with your choice of jam.
  • Bake at 400°F for 20 minutes or until pastry is golden.

Nutrition Facts : Calories 299.6, Fat 16, SaturatedFat 6, Cholesterol 29.4, Sodium 220.6, Carbohydrate 37.2, Fiber 0.7, Sugar 21.5, Protein 2.8

GRANDMA BEATRICE'S PRIZE BUTTER TARTS



Grandma Beatrice's Prize Butter Tarts image

This glorious recipe travelled from Scotland to Canada with my great-grandmother in the mid-1800s. It was passed to me by my beloved grandmother Bea, who taught me everything she knew about cooking and about life.

Provided by Debutante

Categories     Butter Tarts

Time 55m

Yield 12

Number Of Ingredients 9

1 cup brown sugar
¾ cup raisins
⅓ cup salted butter
¼ cup water
2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
1 large egg
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
  • Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
  • Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
  • Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
  • Remove from the oven and cool in the pan for about 15 minutes before serving.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 36.6 g, Cholesterol 32.5 mg, Fat 16.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 208.7 mg, Sugar 20 g

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