Best 4 Caramelized Butter Tarts Recipes

REAL CANADIAN BUTTER TARTS, EH?

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

BUTTER TARTS

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.

BUTTER TARTS

Steps:

• Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
• In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
• Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
• Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
• Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
• In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
• Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
• Drain the raisins and place seven or eight raisins in each chilled tart shell.
• Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
• A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

CARAMEL BUTTER TARTS

Steps:

• BUTTER TARTS: Preheat oven to 375° F. For pastry, combine flour and salt and cut in lard until coarse and crumbly. Whisk lemon juice and egg and mix into dough until it just comes together. If needed, add 4-6 tablespoons of cold water to help bind the pastry. Wrap and keep at room temperature while preparing filling.
• For filling, soak currants in hot water for 10 minutes and drain. Set aside. Cream together butter and sugar and stir in eggs. Mix in vanilla, vinegar and cinnamon. Whisk in corn syrup and maple syrup.
• On a lightly floured surface, roll out pastry to just shy of ¼-inch thick. Cut 6-inch rounds from pastry and line ungreased muffin tins, pressing in to ensure pastry gets into corners. Sprinkle a few currants in each shell and pour filling over, coming only halfway up. Bake tarts for 18 to 22 minutes, until filling is set. Allow to cool before removing from tin.
• To serve, place butter tart on plate and drizzle with Caramel Sauce (directions follow).
• Butter tarts will keep up to a week in an airtight container (if they last that long).
• CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot. Do not stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cool for 20 minutes before serving.
• Caramel sauce can be prepared ahead and chilled until ready to serve. Simply heat in microwave to warm. Carmel sauce will keep up to a week refrigerated. Yield: approximately 1 1/2 cups.