The Only Butter Tart Recipe

My Butter Tart Recipe The Kitchen Magpie

WEBNov 29, 2018 · Instructions. Melt your butter ( or margarine), then add in the vanilla, egg, cream and brown sugar. Beat until smooth. Add in your …

Rating: 5/5(40)
1. Melt your butter, then add in the vanilla, egg, cream and brown sugar. The lovely part about these is they are SO easy and fast to make. Throw it all in, mix the ever-livin' devil out of it, and you are good.
2. Now add in your raisins, and half a cup is the bare minimum I use. I find that sometimes there is too much liquid and not enough raisins by the time I reach the end; be brave and just add in what you need at that point.
3. Put your tart shells, still frozen, on the tray and fill a good 3/4 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
4. Bake in a 375 degree oven for 15-18 minutes, until the rims of the tarts are beautifully browned.

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Canadian Butter Tarts (with frozen tart shells) Knead …

WEBDec 6, 2017 · Preheat the oven to 375ºF. Whisk together the melted butter, brown sugar, vanilla, vinegar, and eggs in a medium bowl. Place 18 …

1. Preheat the oven to 375ºF and place the 18 tart shells on a large baking sheet.
2. Add raisins to a small bowl and pour boiling water over top to cover raisins. Let the raisins soak in the hot water for 5 minutes while mixing the other ingredients. (Skip this step if using pecans)
3. Whisk together the melted butter, brown sugar, vanilla, vinegar, and eggs in a medium bowl.
4. Drain the raisins and dab them dry with a paper towel. Drop about 10 raisins into each tart shell and then distribute the filling mixture evenly on top throughout all 18 tart shells.

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