"MOM PEAGRAM" > wrote in
:

>> > > The other great Canadian sweet treat is Butter Tarts.
>> >
>> > Dave, do you have a good recipe for Butter Tarts? They are a
>> > favorite of mine, but I've never made them.
>
>
> * Exported from MasterCook *
>
> Helen's Butter Tarts
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Desserts Pastry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Pastry
> -----FILLING-----
> 1 c Brown sugar
> 1 t Butter
> 1 t Flour
> 1 Egg
> 1 t Vanilla
> 1 pn Salt
> 1/2 c Nuts
> 1 t Water
> 1/2 c Raisins
>
> 1. Make pastry and line tart tin.
> 2. Cream butter, sugar and flour
> 3. Add egg and vanilla to creamed mix.
> 4. Add nuts, water and raisins.
> 5. Put mixture in pastry shells and bake at 400 for 15 to 20 min.
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 212 Calories; 11g Fat (47.4%
> calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber;
> 36mg Cholesterol; 267mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
> Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Butter Tarts
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Canadian Dairy
> Pies Tarts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c Butter
> 1/2 c Brown sugar -- packed
> 1/2 ts Vanilla
> 1 Egg
> 1/2 c Corn syrup
> 1/2 c Raisins -- or currants
> 12 Tart shells -- lined with
> -pastry shells
>
> "These tarts were the basis for Butter Tart Pie and Butter Tart
> Squares which appeared in later decades. Another variation uses
> maple syrup instead of corn syrup. ...Butter Tarts are uniquely
> Canadian. There are theories whether they were adapted from southern
> pecan pie, old-fashioned sugar pies, or maple syrup, backwoods or
> vinegar pies. Squabbles arise whether or not the tarts should be
> runny or not, and just how runny. Opinions differ about the use of
> syrup or sugar only, eggs beaten or not, currants or raisins, and
> how the tart pans should be filled."
>
> In bowl, cream together butter, sugar and vanilla. Beat in egg and
> corn syrup. Spoon raisins into tart shells; pour in the filling,
> two-thirds full. Bake in 375F oven for 15 to 18 minutes or until
> lightly browned. MAKES: 12 TARTS
>
> SOURCE: The 1st decade chapter in _A Century of Canadian Home
> Cooking_ by Carol Ferguson and Marg Fraser
>
> Original Poster Not Shown on File
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 1431 Calories; 51g Fat (30.3%
> calories from fat); 8g Protein; 255g Carbohydrate; 3g Dietary Fiber;
> 311mg Cholesterol; 759mg Sodium. Exchanges: 1 Lean Meat; 4 Fruit; 9
> 1/2 Fat; 13 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Butter Tarts 1
>
> Recipe By :
> Serving Size : 16 Preparation Time :0:00
> Categories : Canadian Dairy
> Pies Tarts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c Raisins
> 16 Tart shells -- baked
> 1/4 c Butter -- soft
> 1/2 c Brown sugar -- lightly packed
> 1/2 c Corn syrup
> 1 Egg
> 1 t Vinegar
> 1 t Vanilla
> Salt
>
> Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In
> bowl, cream together butter and sugar; beat in corn syrup, egg,
> vinegar, vanilla and salt. Pour into pastry shells, filling each
> 3/4s full.
>
> Bake in 400F oven for about 10 minutes or just till runny in centre.
> Let cool in pan for 1 minute, remove to rack and let cool
> completely.
>
> Makes 16 tarts. Source: FOOD magazine From: Jim Weller Date: 30 Dec
> 95
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 85 Calories; 3g Fat (31.4%
> calories from fat); trace Protein; 15g Carbohydrate; trace Dietary
> Fiber; 19mg Cholesterol; 47mg Sodium. Exchanges: 0 Lean Meat; 0
> Fruit; 1/2 Fat; 1 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Butter Tarts 2
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c Butter -- softened
> 1 c Brown sugar
> 1 Extra large egg
> 1/8 ts Fresh lemon juice
> 1/2 c Currants
> 1 Batch pie pastry
>
> Cream butter and brown sugar together. Beat in egg, lemon juice, and
> currants. Continue beating until mixture bubbles. Roll out Basic Pie
> Dough and cut rounds to fit 2-1/2" muffin tins. Line muffin tins
> with pastry. Fill tart shells 2/3 full with currant mixture. Bake at
> 350 degrees for 20 minutes.
>
> Recipe by: Elizabeth Powell
>
> busted by H Peagram, converted by MM_Buster v2.0j.
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 104 Calories; 4g Fat (36.2%
> calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber;
> 31mg Cholesterol; 50mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1
> Fat; 1 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Butter Tarts With Sour Cream Pastry
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Pastry Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----SOUR CREAM PASTRY-----
> 1 c Butter
> 1 1/2 c Flour
> 1/2 c Sour cream
> -----BUTTER TARTS-----
> 24 Tart shells formed from Sour
> -Cream Pastry OR 2 9" pie
> -crusts from pastry
> 1 c White sugar
> 1 c Seedless raisins
> 2 Eggs
> 1 t Vanilla
> 1/3 c Butter
> 4 tb Cream or half-and-half
> 1/2 c Broken walnuts
>
> FOR THE PASTRY:
> Blend butter and flour until the consistency of coarse oatmeal.
> Add
> sour cream and blend until pastry begins to cling together. Divide
> doough in two balls. Wrap in plastic wrap and refrigerate at least 4
> hours or overnight. Let dough stand for about 5 minutes to remove
> the chill and ease rolling; roll out on a lightly floured board or
> on a pastry cloth. Fit into tart pans or pie pans.
>
> FOR THE TARTS:
> Beat eggs. Combine with remaining ingredients except nuts, and
> biol
> at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and
> bake for 15 minutes at 375 degrees (F).
>
> From the cook: "These butter tarts always had rave reviews. It was
> handed to me by a next-door neighbor who grew up in Val D'Or,
> Quebec. She used to look for me when I was walking home from school
> when she freshly baked them. I loved these tarts. Unfortunately she
> passed away a few years ago, but her daughter left me her recipe.
> She said that her mother always enjoyed having me over after school
> for tarts and milk, and she wanted to leave something behind for me
> to always remember her by."
>
> From Alonzo Bartley, student in Mechanical Engineering,
> SUNY/Buffalo, in the 1998 Reporter recipe contest. Typed for you by
> Joan MacDiarmid.
>
> From: Joan Macdiarmid Date: 16 Dec 98
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 153 Calories; 12g Fat (67.3%
> calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber;
> 45mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
> Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Canadian Butter Tarts
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Canadian Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 60 ml Butter
> 120 ml Brown sugar -- packed
> 3 ml Vanilla
> 1 Egg
> 120 ml Corn syrup
> 120 ml Raisins -- or currants
> 12 Tart shells
>
> "These tarts were the basis for Butter Tart Pie and Butter Tart
> Squares which appeared in later decades. Another variation uses
> maple syrup instead of corn syrup. ...Butter Tarts are uniquely
> Canadian. There are theories whether they were adapted from southern
> pecan pie, old-fashioned sugar pies, or maple syrup, backwoods or
> vinegar pies. Squabbles arise whether or not the tarts should be
> runny or not, and just how runny. Opinions differ about the use of
> syrup or sugar only, eggs beaten or not, currants or raisins, and
> how the tart pans should be filled."
>
> In a bowl, cream together butter, sugar and vanilla. Beat in egg and
> corn syrup. Spoon raisins into tart shells; pour in the filling,
> two-thirds full. Bake in 190 C oven for 15 to 18 minutes or until
> lightly browned.
>
> SOURCE: The 1st decade chapter in _A Century of Canadian Home
> Cooking_ From: Jim Weller Date: 01 Nov 98
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 121 Calories; 4g Fat (30.2%
> calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber;
> 26mg Cholesterol; 64mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1
> Fat; 1 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Prize Winning Butter Tarts
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Pies Tarts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Pastry
> 1 1/2 c Flour
> 1/2 ts Baking powder
> 1/3 c Cold ice water
> 1/2 ts Salt
> 1/2 c Shortening
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 132 Calories; 9g Fat (59.0%
> calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber;
> 0mg Cholesterol; 109mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat;
> 0 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Runny Butter Tarts
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Canadian Pies
> Tarts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c Raisins
> 16 Tart shells -- baked
> 1/4 c Butter -- soft
> 1/2 c Sugar -- brown, lightly packe
> 1/2 c Corn syrup
> 1 Egg
> 1 t Vinegar
> 1 t Vanilla
> Salt
>
> Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In
> bowl, cream together butter and sugar; beat in corn syrup, egg,
> vinegar, vanilla and salt. Pour into pastry shells, filling each
> 3/4s full.
> Bake in 400F oven for about 10 minutes or just till runny in
> centre. Let cool in pan for 1 minute, remove to rack and let cool
> completely.
> Makes 16 tarts. Source: FOOD magazine (now defunct)
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 1476 Calories; 51g Fat (29.1%
> calories from fat); 7g Protein; 270g Carbohydrate; 1g Dietary Fiber;
> 311mg Cholesterol; 730mg Sodium. Exchanges: 1 Lean Meat; 2 Fruit; 9
> 1/2 Fat; 16 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Traditional Butter Tarts
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Canadian Pies
> Tarts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 c To 1/2 cup raisins
> 12 Tart shells -- baked
> 1/4 c Butter -- softened, room temp
> 1/2 c Brown sugar
> 1/2 c Corn syrup
> 1 Egg
> 1 t Vinegar
> 1 t Vanilla
> Salt
>
> *** Do not try using margarine or shortening; only real butter will
> do in this recipe.
>
> Preheat oven to 400F. Spoon the raisins into the baked shells. Cream
> together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
> and salt. Pour into pastry shells, filling each one 2/3 to 3/4 full.
>
> Bake about 10 min. or just till runny in the centre. Let cool in the
> pan for 1 min; remove to a rack and let cool completely.
>
> Variations:
>
> ~1- Substitute currants or walnuts for a portion of the raisins. ~2-
> Substitute maple syrup for corn syrup. ~3- Bake a few minutes longer
> so that the centres become runny. ~4- Bake 15 to 20 min at 375. ~5-
> Make 6 larger deep tarts in muffin pans and increase cooking
> time accordingly.
>
> A family recipe from Jim Weller.
>
> From: (Local) Cooking & Recipes
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 104 Calories; 4g Fat (34.2%
> calories from fat); trace Protein; 18g Carbohydrate; 0g Dietary Fiber;
> 26mg Cholesterol; 63mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1 Other
> Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
>
>
>

Wow, Helen, now I have a whole bunch to try! They all sound good and
will go directly to my recipe software. Butter tarts are one of my
favorites!

Wayne