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ISO: ISO: your favorite BUTTER TARTS recipe? Anyone here from Canada...?
- Thread starter cheezz
- Start date
In Search Of:
We love these: Maple Butter Tarts with Currants
Maple Butter Tarts with Currants
(Christine Cushing)
Yield: 10
Pastry
2 2/3 cups all-purpose flour (650 ml)
Pinch salt
1/2 cup cold unsalted butter, cut into pieces (125 ml)
2/3 cup cold vegetable shortening (150 ml)
1/2 cup plus 2 tbsp. ice water (150 ml)
Filling
1 egg
1/2 cup packed brown sugar (125 ml)
1/2 cup maple syrup (125 ml)
1/4 cup unsalted butter, melted (60 ml)
1 teaspoon vanilla extract (5 ml)
1/4 teaspoon salt (1 ml)
Assembly
3/4 cup currants (150 ml) (I soak the currants in warm rum for about an hour and then drain them before putting into the tart shells.)
Pastry
Preheat oven to 375 degrees F.
Sift dry ingredients together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal. Add the ice water gradually until dough forms. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
Roll the dough 1/4-inch thick. With a cookie cutter, cut out ten 41/2-inch circles. Press the circles into 10 cups of a muffin tin. Put the muffin tin in the freezer for 20 minutes. Bake for 30 minutes, or until pastry is golden and set. Cool on a wire rack.
Filling
In a medium bowl, lightly beat together the egg, brown sugar, maple syrup, butter, vanilla and salt.
Assembly
Divide the currants among the shells. Pour the mixture into the shells and bake until set, about 15 minutes. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack.
Maple Butter Tarts with Currants
(Christine Cushing)
Yield: 10
Pastry
2 2/3 cups all-purpose flour (650 ml)
Pinch salt
1/2 cup cold unsalted butter, cut into pieces (125 ml)
2/3 cup cold vegetable shortening (150 ml)
1/2 cup plus 2 tbsp. ice water (150 ml)
Filling
1 egg
1/2 cup packed brown sugar (125 ml)
1/2 cup maple syrup (125 ml)
1/4 cup unsalted butter, melted (60 ml)
1 teaspoon vanilla extract (5 ml)
1/4 teaspoon salt (1 ml)
Assembly
3/4 cup currants (150 ml) (I soak the currants in warm rum for about an hour and then drain them before putting into the tart shells.)
Pastry
Preheat oven to 375 degrees F.
Sift dry ingredients together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal. Add the ice water gradually until dough forms. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
Roll the dough 1/4-inch thick. With a cookie cutter, cut out ten 41/2-inch circles. Press the circles into 10 cups of a muffin tin. Put the muffin tin in the freezer for 20 minutes. Bake for 30 minutes, or until pastry is golden and set. Cool on a wire rack.
Filling
In a medium bowl, lightly beat together the egg, brown sugar, maple syrup, butter, vanilla and salt.
Assembly
Divide the currants among the shells. Pour the mixture into the shells and bake until set, about 15 minutes. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack.
Here's two of my recipes for Butter Tarts
Tarts - Heavenly Butter Tarts
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup corn syrup
2 eggs (slightly beaten)
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup raisins
2 dozen frozen butter tart shells, or make your own (depends one size of shells)
1/2 cup walnuts, chopped
Place frozen butter tart shells on cookie sheet.
Put raisins into boiling water for approximately 10 minutes.
In a bowl, add softened butter, brown sugar, salt and syrup - mix well. Drain boiled raisins and add to mixture. Continue to stir until butter has completely melted and sugar is dissolved.
Add lightly beaten eggs, vanilla - stir. Add chopped walnuts. Spoon into butter tart shells.
Bake at 350 degrees for 20 minutes or until crust is golden brown.
Makes about 2 dozen tarts depending on size of shells.
Tarts - Butter Tarts
2 eggs
1 teaspoon vanilla
1 cup brown sugar
1/4 to 1/2 cup butter, melted
1/2 cup corn syrup
1/2 cup currants or raisins
1 tablespoon vinegar
1/2 cup chopped pecans
Line tart tins. Beat eggs slightly, then beat in sugar, syrup, vinegar, vanilla and butter. Stir in currants and nuts. Fill tart shells 2/3 full.
Bake 15 minutes at 425 degrees and lower for another 5 minutes or so, if necessary, until filling is brown and set. Filling browns quickly.
Tarts - Heavenly Butter Tarts
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup corn syrup
2 eggs (slightly beaten)
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup raisins
2 dozen frozen butter tart shells, or make your own (depends one size of shells)
1/2 cup walnuts, chopped
Place frozen butter tart shells on cookie sheet.
Put raisins into boiling water for approximately 10 minutes.
In a bowl, add softened butter, brown sugar, salt and syrup - mix well. Drain boiled raisins and add to mixture. Continue to stir until butter has completely melted and sugar is dissolved.
Add lightly beaten eggs, vanilla - stir. Add chopped walnuts. Spoon into butter tart shells.
Bake at 350 degrees for 20 minutes or until crust is golden brown.
Makes about 2 dozen tarts depending on size of shells.
Tarts - Butter Tarts
2 eggs
1 teaspoon vanilla
1 cup brown sugar
1/4 to 1/2 cup butter, melted
1/2 cup corn syrup
1/2 cup currants or raisins
1 tablespoon vinegar
1/2 cup chopped pecans
Line tart tins. Beat eggs slightly, then beat in sugar, syrup, vinegar, vanilla and butter. Stir in currants and nuts. Fill tart shells 2/3 full.
Bake 15 minutes at 425 degrees and lower for another 5 minutes or so, if necessary, until filling is brown and set. Filling browns quickly.
Pie Dough/Tart Shells
Pie Dough (Butter)
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, chilled
5 to 7 tablespoons ice water
Place the flour and salt into food processor. Add diced chilled butter and pulse until butter fragments range in size from that of bread crumbs to that of small peas. Don¡¯t overblend. Add ice water, one tablespoon at a time.
Pie Dough (Lard)
6 cups all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 pound tender flake lard
2/3 cup cold water
1 egg
2 tablespoons vinegar
Work lard into dry ingredient. Mix together water, egg and vinegar and add to dry ingredient.
Makes 4 single or 2 double crusts.
Pie Dough (Butter)
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, chilled
5 to 7 tablespoons ice water
Place the flour and salt into food processor. Add diced chilled butter and pulse until butter fragments range in size from that of bread crumbs to that of small peas. Don¡¯t overblend. Add ice water, one tablespoon at a time.
Pie Dough (Lard)
6 cups all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 pound tender flake lard
2/3 cup cold water
1 egg
2 tablespoons vinegar
Work lard into dry ingredient. Mix together water, egg and vinegar and add to dry ingredient.
Makes 4 single or 2 double crusts.
amanda_pennsylvania
Well-known member
Srsly? Are you TRYING to do me in, cheezz? I'm not even opening this thread. smileys/wink.gif
Oh yes, definitely a CDN thing. My mom made them so perfectly that my husband
swooned over them. Once my furniture arrives and I have a chance to get through this lifetime of 'stuff', I'll pass on the recipe to you.
Her recipe was the oozy one. You dentist probably wants to pass them out to clients in an effort to increase his business.
Hello from Canada's beautiful west coast.
swooned over them. Once my furniture arrives and I have a chance to get through this lifetime of 'stuff', I'll pass on the recipe to you.
Her recipe was the oozy one. You dentist probably wants to pass them out to clients in an effort to increase his business.
Hello from Canada's beautiful west coast.