Martha Stewart Butter Tarts Recipe

Five Roses Cookbook Prize Butter Tarts The Kitchen …

WEBNov 19, 2018 · Instructions. Kick the tires and light the fires and pre-heat your oven to 375 degrees. Melt your butter then add in the vanilla,egg, …

Rating: 4.9/5(49)
1. Kick the tires and light the fires and pre-heat your oven to 375 degrees
2. Melt your butter then add in the vanilla,egg, cream and brown sugar.
3. Mix in the raisins.
4. Put your tart shells, still frozen, on the tray and fill a good ¾ of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, but making them softer. A good frozen tart shell will hold the contents in, and cook at the same time.

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Old Fashioned Butter Tarts Tastes of Homemade

WEBDec 6, 2019 · 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 …

1. Pre-heat oven to 375 degrees
2. 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
3. In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
4. Stir in the raisins

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World's Best Butter Tarts Recipe Weekend at the …

WEBMay 13, 2024 · 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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