Old Fashioned Butter Tart Recipe

Old Fashioned Butter Tarts Recipe An Italian in my …

WebApr 20, 2024 · If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add the …

Rating: 4.8/5(143)
1. Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
2. If using raisins then place them in a medium bowl and cover with boiling water, let sit 5 minutes then drain. Immediately add hot raisins to butter mixture and stir until butter has melted. Then add beaten egg and vanilla, brown sugar, salt and corn syrup stir to combine well.

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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 Art and the Kitchen

WebDec 17, 2013 · Stir until the butter is creamed and the sugar is dissolved. Add eggs, vanilla and pinch of salt. Mix well. Fill the tart shells about ⅔ …

Rating: 4/5(339)
1. Butter Tart Pastry
2. Sift flour, salt and sugar together.
3. Using pastry blender cut butter into flour mix until resembles course meal.
4. Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).

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OldFashioned Butter Tarts Weekend at the Cottage

WebJun 22, 2018 · Prepare the butter tarts: Preheat the oven to 425°F. If preparing the butter tarts with currants and/or nuts, add 1 teaspoon of …

Rating: 3.3/5(114)
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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