Best My Nanas Butter Tarts Recipes
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
GRANDMA'S BUTTER TARTS
This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use
Provided by ProudMamaT
Categories Tarts
Time 1h15m
Yield 12-18 tarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Filling:.
- Mix all ingredients until well blended; set aside.
- Pastry:.
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!
Nutrition Facts : Calories 837.8, Fat 50.3, SaturatedFat 21.4, Cholesterol 98.8, Sodium 442.2, Carbohydrate 94.3, Fiber 2.5, Sugar 44.7, Protein 7.7
GRANDMA'S BUTTER TARTS
This recipe has been past down from my Grandma to so many people. I have tasted many butter tarts, but these are definitely the best. Everyone who has ever tasted one has asked for the recipe. We make these every year at Christmas. Hope you enjoy these as much as my family does.
Provided by Purdy Good Cook
Categories Tarts
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Beat in eggs.
- Beat in all other ingredients except raisens or currents.
- Stir in raisens.
- Fill tart shells 2/3 full.
- Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.
Nutrition Facts : Calories 223.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.3, Sodium 86.1, Carbohydrate 37.5, Fiber 0.5, Sugar 28.4, Protein 1.5
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