Best Alyssas Butter Fly Tarts Recipes

ALYSSA'S BUTTER-FLY TARTS

Steps:

• PASTRY: Preheat oven to 400°F.
• Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
• Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
• Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
• Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
• Fit pastry circles into muffin cups; refridgerate while preparing the filling.
• FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
• Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
• Add vanilla and egg and mix until combined.
• ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
• Bake 15 - 18 minutes or until the filling is lightly browned and bubbling.
• Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.

MRS WELCH'S BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
• Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
• Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

AWARD-WINNING BUTTER TARTS

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.

BUTTER TARTS

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.