Butter Tarts
Helen's Butter Tarts
Butter Tarts
Butter Tarts
Butter Tarts With Sour Cream Pastry
Canadian Butter Tarts
Runny Butter Tarts
Traditional Butter Tarts


> > > The other great Canadian sweet treat is Butter Tarts.
> > 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 cup Brown sugar
1 tsp Butter
1 tsp Flour
1 Egg
1 tsp Vanilla
1 pinch Salt
1/2 cup Nuts
1 tsp Water
1/2 cup Raisins

Make pastry and line tart tin. Cream butter, sugar and flour
Add egg and vanilla to creamed mix. Add nuts, water and raisins.
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.



* 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 cup Butter
1/2 cup Brown sugar -- packed
1/2 tsp Vanilla
1 Egg
1/2 cup Corn syrup
1/2 cup 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

- - - - - - - - - - - - - - - - - - -

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

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Canadian Dairy
Pies Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Raisins
16 Tart shells -- baked
1/4 cup Butter -- soft
1/2 cup Brown sugar -- lightly packed
1/2 cup Corn syrup
1 Egg
1 tsp Vinegar
1 tsp 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


- - - - - - - - - - - - - - - - - - -

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

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter -- softened
1 cup Brown sugar
1 Extra large egg
1/8 tsp Fresh lemon juice
1/2 cup 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

- - - - - - - - - - - - - - - - - - -

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 cup Butter
1 1/2 cup Flour
1/2 cup Sour cream
-----BUTTER TARTS-----
24 Tart shells formed from Sour
-Cream Pastry OR 2 9" pie
-crusts from pastry
1 cup White sugar
1 cup Seedless raisins
2 Eggs
1 tsp Vanilla
1/3 cup Butter
4 Tbsp Cream or half-and-half
1/2 cup 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
dough 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 boil
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 cup Flour
1/2 tsp Baking powder
1/3 cup Cold ice water
1/2 tsp Salt
1/2 cup 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 cup Raisins
16 Tart shells -- baked
1/4 cup Butter -- soft
1/2 cup Sugar -- brown, lightly packe
1/2 cup Corn syrup
1 Egg
1 tsp Vinegar
1 tsp 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 cup To 1/2 cup raisins
12 Tart shells -- baked
1/4 cup Butter -- softened, room temp
1/2 cup Brown sugar
1/2 cup Corn syrup
1 Egg
1 tsp Vinegar
1 tsp 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.



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