OLD FASHIONED BUTTER TARTS
These old fashioned butter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell. Decedent and delicious, they are a holiday favourite.
Provided by Deanna
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees
- If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
- In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
- Stir in the raisins
- Spoon filling into each of the shells, filling to 2/3 full
- Bake for 25 minutes, or until golden brown.
- Allow to cool in the muffin tin, then remove and store in an airtight container.
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
CANADIAN BUTTER TARTS
This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
- Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
- Preheat oven to 350 degrees F (175 degrees C)
- Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
- Fill the bottom of each tart shell with about 10 raisins each.
- Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
- Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g
COCONUT PECAN RAISIN BUTTER TARTS
Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.
Provided by Amie Smith
Categories Desserts Pies Tarts Butter Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
- Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g
COCONUT TART (KLAPPERTERT)
Make and share this Coconut Tart (Klappertert) recipe from Food.com.
Provided by BB2011
Categories Breads
Time 1h10m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
- In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
- Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
- Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
- When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
- Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.
BUTTER TARTS
There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 "Five Roses Cook Book." Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.
Provided by Sara Bonisteel
Categories easy, snack, pies and tarts, dessert
Time 45m
Yield 1 dozen
Number Of Ingredients 12
Steps:
- Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
- In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
- Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
- Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
- In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
- Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
- Drain the raisins and place seven or eight raisins in each chilled tart shell.
- Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
- A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 12 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 18 grams, TransFat 0 grams
BUTTER TART COCONUT SQUARES
Make and share this Butter Tart Coconut Squares recipe from Food.com.
Provided by Cynna
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream 1/2 cup butter.
- Add 2 tbsp brown sugar & 1 cup flour; blend with fork.
- Press into 9"x9" pan & bake at 350F for 15 minutes.
- Remove.
- Meanwhile:.
- Mix next 6 ingredients together & spread over base as soon as it is removed from oven.
- Bake 30-35 minutes more.
- Cool thoroughly & cut into squares.
Nutrition Facts : Calories 138, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 49.4, Carbohydrate 22.7, Fiber 0.4, Sugar 17.1, Protein 1.4
BUTTER TARTS
Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.
Provided by Barbara
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g
AMAZING COCONUT-RAISIN BUTTER TART BARS
A no-fail buttery flakey crust topped with the most delicious butter tart-like filling! --- these take little time to make and are so delicious, please make the crust only on a food processor it will not have the same texture if mixed by hand --- servings are only estimated it depends on what size you cut the squares :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°.
- Grease a 13 x 9-inch baking dish.
- For the crust: Mix all ingredients in a food processor until crumbly.
- Press into bottom of prepared baking dish.
- To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
- Mix in the coconut, raisins and nuts (if using).
- Pour the mixture over the crust.
- Bake for 30-35 minutes, or until set.
- Cool and cut into squares.
Nutrition Facts : Calories 238.6, Fat 12.1, SaturatedFat 8, Cholesterol 46.7, Sodium 152.4, Carbohydrate 31.6, Fiber 1, Sugar 22, Protein 2.3
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