Best 7 Betty Tarts Recipes

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Step into the world of culinary delight as we embark on a journey to discover the secrets of crafting the perfect Betty Tarts. Renowned for their buttery crust, smooth filling, and tantalizing flavors, these delectable treats have captured the hearts of dessert enthusiasts for generations. Whether you're a seasoned baker seeking to elevate your repertoire or a novice cook yearning to impress your loved ones, this article will guide you through the process of creating exceptional Betty Tarts that will leave a lasting impression. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will satisfy your sweet tooth and leave you craving more.

Let's cook with our recipes!

OLD FASHIONED BUTTER TARTS



Old Fashioned Butter Tarts image

These old fashioned butter tarts are a Canadian classic. A rich filling of brown sugar, butter and raisins is surrounded by a flaky pastry shell. Decedent and delicious, they are a holiday favourite.

Provided by Deanna

Categories     Dessert

Time 1h

Number Of Ingredients 7

24 Tart shells (uncooked, homemade or store bought)
2/3 Cup Butter (softened)
2 Cups Brown sugar
2 Large Eggs
1/4 Cup Milk
2 tsp Vanilla
1.5 Cups Raisins

Steps:

  • Pre-heat oven to 375 degrees
  • If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins
  • In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
  • Stir in the raisins
  • Spoon filling into each of the shells, filling to 2/3 full
  • Bake for 25 minutes, or until golden brown.
  • Allow to cool in the muffin tin, then remove and store in an airtight container.

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

Steps:

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g

EASY APPLE TART



Easy Apple Tart image

This may be the easiest apple dessert, ever. No pie plate is required to make this treat-simply fill, fold and bake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 8

Number Of Ingredients 6

One-Crust Pastry or Easy Buttermilk Pastry
2/3 cup packed brown sugar
1/3 cup Gold Medal™ all-purpose flour
4 cups thinly sliced peeled tart apples (4 medium)
1 tablespoon cold butter
Granulated sugar, if desired

Steps:

  • Heat oven to 425°F. Make pastry as directed-except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling.
  • In large bowl, mix brown sugar and flour. Stir in apples. Remove plastic wrap from pastry. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with sugar.
  • Bake 30 to 35 minutes or until crust is light golden brown. Cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

BUTTER TARTS



Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
  • Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g

AWARD-WINNING BUTTER TARTS



Award-Winning Butter Tarts image

Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

Provided by Lennie

Categories     Pie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

Steps:

  • Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
  • In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
  • In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
  • Add egg and vanilla and mix well.
  • Drain raisins.
  • Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
  • Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
  • Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
  • I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
  • Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Nutrition Facts : Calories 84.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 41.1, Carbohydrate 14.4, Fiber 0.2, Sugar 8.6, Protein 0.6

CARAMEL PECAN TARTS



Caramel Pecan Tarts image

Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
12 vanilla caramels, unwrapped
1 tablespoon milk

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
  • In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
  • Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg

LEMON CURD TARTS



Lemon Curd Tarts image

Served in pecan tart shells, these sweet and tangy mini desserts will brighten up even the gloomiest of days!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup butter or margarine, softened
1 egg
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
2 eggs
2 tablespoons grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine

Steps:

  • Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.
  • In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter.
  • Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 60 mg

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready to go. This will help you stay organized and prevent any scrambling at the last minute.
  • Follow the Recipe Carefully: This may seem like a no-brainer, but it's important to follow the recipe exactly as it's written, especially if you're a beginner. This will help ensure that your Betty Tarts turn out perfectly.
  • Don't Overmix the Batter: Overmixing the batter can result in tough, dense Betty Tarts. Mix just until the ingredients are combined and then stop.
  • Use Fresh Ingredients: Fresh ingredients will give your Betty Tarts the best flavor. If possible, use organic or local ingredients.
  • Be Patient: Baking takes time and patience. Don't rush the process or you'll end up with undercooked or overcooked Betty Tarts.

Conclusion:

Betty Tarts are a delicious and classic treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of patience, you can easily make your own delicious Betty Tarts at home. So next time you're looking for a special treat, give this recipe a try. You'll be glad you did!

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