Best Awesome Buttertarts Recipes

OLD FASHIONED BUTTER TARTS

Steps:

• Butter Tart Pastry
• Sift flour, salt and sugar together.
• Using pastry blender cut butter into flour mix until resembles course meal.
• Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
• Press dough together and shape into disk.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll out tart dough and cut 16 4-inch circles.
• Press dough in muffin cups (try not to stretch dough).
• Refrigerate until filling is prepared.
• Butter Tart Filling
• In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
• Add eggs, vanilla and pinch of salt. Mix well.
• Fill tart shells with filling.
• Bake 400F for 15-20 minutes.
• Filling should be lightly browned and still bubbling.
• Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

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 TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

CLASSIC BUTTER TARTS

Steps:

• Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
• In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

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.