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Butter Tarts!

Last post Sat, Nov 17 2007, 7:57 PM by Sandra. 19 replies.
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  •  Wed, Nov 07 2007, 9:01 AM 110400 in reply to 110376

    Re: Butter Tarts!

    Old recipe passed down for generations

    • Butter the size of an egg
    • 1 cup brown sugar
    • 1 egg
    • 1 teaspoon vinegar
    • 1 cup raisins ( or nuts)

    cream butter and sugar, beat in egg and vinegar, stir in raisins, 1/2 fill tart shells and bake at 400 for aprox 15-20 min.

    Some people use a recipe that calls for corn syrup as well, while this is o.k. it is not a true canadian butter tart. The consistance is too loose, and the flavor is too sweet for my taste, however butter tarts not consumed within a short period of time become sugary and crusty, not a nice thing, so eat them fast!


    ~The mind is like a parachute, It always works best when it's open~Edna Buchanan~

    ~Northern Spy~The Apple of my Pie~

    ~Audrey~
  •  Wed, Nov 07 2007, 12:35 PM 110416 in reply to 110400

    Re: Butter Tarts!

    When I make butter tarts, and if they are for gifts or christmas baking I always have to bake my hubby up his own batch.. he won't stop eating them until they are gone.. LOL.. I dont' use raisins... I prefer to put pecans in my butter tarts... mmmmmm butter tarts... I have baked both with corn syrup and without... my hubby likes the corn syrup ones.. so that is what I tend to bake those... but yah... they are all good.. I mean.. sugar, nuts and butter.. can't be that bad eh!!! LOL...

    Lisa is thinking.. wow Canadian's have some pretty fattin foods.. butter tarts... poutine... but so so so good!!! LOL..




    ~Is a downtown girl cuz I like waking up with my hair messed up!!!
  •  Wed, Nov 07 2007, 8:52 PM 110432 in reply to 110416

    Re: Butter Tarts!

    The closest thing I've ever experienced in American cuisine is shoo-fly pie.  But that's a pie, and this is a tart.  Which is sort of crazy, cause it's not even a little bit "tart."  They should call it a "sweet."  or just a "yummy."
    In the social order, I accept the bottom rung, until the wine is pouring and the Lord commands a song!
  •  Wed, Nov 07 2007, 11:17 PM 110437 in reply to 110432

    Re: Butter Tarts!

    To all those that haven't had or heard of them...neither had I, until I read this thread and made them...reminded me of little pecan pies in tart shells.....YUMO....I will so make them again...perfect for a fancy brunch.

  •  Sat, Nov 17 2007, 7:57 PM 110972 in reply to 109532

    Re: Butter Tarts!

    lattelady63:
    Hello OKPers! On a recent trip to Vancuver, the husband and I became quite enamored with butter tarts. I've found some fairly simple recipes online, but I've never really gotten into making my own crust. Any hints on how to make dough/get it in the tin without rolling, or some good frozen varieties?

    I'm a bit late to the thread, but you can easily shape a ball of pastry dough to a muffin tin with your fingers or, if you're fancy-schmancy, you can get a 'tart shaper' - basically a stick with a tart mold on each end.  It's nicer to do it with your fingers though, because then the tarts look homemade.  If the shells are too perfect, people think you got them from a bakery.

    While butter tarts are lovely, lets not forget the joy of Butter Tart Squares:

    ½ cup brown sugar
    ½ cup butter at room temperature
    1 ½ cups all-purpose flour
    4 eggs
    2 tsp vanilla
    Generous pinch of salt
    2/3 cup granulated sugar
    ½ cup flour
    2/3 cup corn syrup
    1 ½ cups golden raisins

    Preheat oven to 350F. Lightly butter a 9 x 13 pan or 2 8-inch square pans. Cream brown sugar and butter until well blended. Gradually stir in 1 ½ cups flour. Firmly and evenly press mixture into bottom of pan(s). Bake in centre of 350F oven until light brown and set, about 12-14 minutes. Cool slightly.
    For filling, whisk eggs with vanilla and salt until foamy. Beat in granulated sugar. Gradually beat in remaining ½ cup of flour. Stir in corn syrup until evenly mixed, then raisins and cranberries. Divide filling over partially cooked base(s) and evenly spread out. Return pan(s) to oven and continue baking until squares are browned and edges start to pull away from sides of pan, 20–23 minutes. Remove to a rack and cool at least 30 minutes, Cut in squares. Serve or store in fridge. Can be frozen and kept for up to 6 months.

    Heaven in a pan....

     

    Kes - I agree with Nudles23.  Butter tarts are like pecan pies without the pecans.  Unless, you have pecan butter tarts!  You can get them with raisins, pecans, walnuts or coconut.  I don't like the raisin ones though because the raisins make me think of house-flies.


    There's a rope around my neck
    and there's a trigger in your gun.
    Jesus, say something.
    I am someone, I am someone
    I am someone.
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