Best Classic Butter Tarts Recipes

CLASSIC BUTTER TARTS

Classic Butter Tarts image

This is a great treat that is a small twist on pecan or walnut pie. Included in the recipe is butter, brown sugars, spices, coconut and walnuts. These are in great demand every year from my family and friends.

Provided by Carol Kronick

Categories Desserts Pies Tarts Butter Tart Recipes

Yield 12

Number Of Ingredients 13

Ingredients

⅓ cup butter
⅓ cup margarine
1 cup packed brown sugar
1 cup shredded coconut
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ cup chopped walnuts
½ teaspoon salt
2 eggs, beaten
2 teaspoons fresh lemon juice
⅔ cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie

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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 43.2 g, Cholesterol 44.6 mg, Fat 20.9 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 25.3 g

THE BEST CLASSIC CANADIAN BUTTER TARTS

The Best Classic Canadian Butter Tarts image

The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 1/4 cups flour (pastry flour is best to use but all-purpose will do)
1 tbsp brown sugar
1/2 tsp salt
1/2 cup shortening (Very cold and cut in cubes)
1/2 cup butter (Very cold and cut in cubes)
6 tbsp ice water (approximately, enough to bring the dough together)
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/2 cup raisins ( substituting, pecans, walnuts or chocolate chips also make good variations)

Steps:

Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
Fill ⅔ full with syrup mixture.
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.