Easy Butter Tart Recipe

Easy Butter Tarts A Canadian favorite Noshing With …

WebDec 23, 2014 · Preheat oven to 375F. In a bowl of a standup mixer mix together the corn syrup, melted butter and brown sugar. Add eggs and …

1. Preheat oven to 375F. In a bowl of a standup mixer mix together the corn syrup, melted butter and brown sugar.
2. Add eggs and mix well. Add the lemon juice and vanilla and mix well.
3. Stir in the pecans and raisins. Place the tarts on a rimmed cookie sheet.
4. Fill the tarts with the mixture and bake for 12-15 min. until golden.

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World's Best Butter Tarts Recipe Weekend at the …

WebJun 22, 2018 · Preheat the oven to 400°F. Prepare the filling: In a small saucepan, add brown sugar, butter, maple syrup, granulated sugar and …

1. Prepare the butter tart pastry: In a medium-sized stainless steel bowl, whisk together flour, sugar and salt. Cube the butter and shortening and drop into the flour mixture. Toss lightly. Rub the butter and shortening into the mixture until it forms small pea-sized crumbs.
2. Whisk egg and vinegar together in measuring cup. Add cold water until mix measures ½ cup and whisk again. Sprinkle 6 tablespoons of liquid onto the flour mixture and combine using a fork, forming larger clumps. Work dough briefly and gently by hand until it forms a ball. If the dough feels dry and fails to hold together, add a bit more liquid, one tablespoon at a time. Transfer onto a sheet of plastic wrap, seal and refrigerate for at least one hour before use.
3. Prepare the filling: Melt the butter. Place the sugar and corn syrup into a bowl and add the butter. Stir these ingredients together. Add the remaining ingredients and mix together using a hand mixer on low speed until all of the sugar dissolves. Transfer the filling mixture to a measuring cup until use.
4. Create the shells: On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut out 4½-inch circles using a cookie cutter, glass, cup or bowl. Transfer the rounds of dough to a large, 12-cup muffin pan, pushing them down into each well. Gather the remaining dough, roll it out and repeat until it has all been used. Transfer muffin pan to refrigerator and chill for 30 minutes.

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