Best 3 Moms Butter Tarts Recipes
In the realm of delightful desserts, few treats can rival the comforting taste of a classic butter tart, a time-honored tradition passed down through generations. Embark on a culinary journey to discover the secrets behind creating the perfect butter tart, capturing the essence of home and nostalgia in every bite. With a buttery, flaky crust and a velvety, smooth filling, this irresistible treat is a symphony of flavors that will tantalize your taste buds and leave you craving more. Let us guide you through the process of crafting this delectable delight, ensuring that each bite transports you to a place of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
PRIZE BUTTER TARTS
Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!
Provided by Frank Butcher
Categories Dessert
Time 30m
Yield 12 3 inch tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
- Combine balance of ingredients.
- Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
- Notes: This can be made without the raisins or nuts, but they are very plain.
- I generally make these with a combination of nuts and raisins.
- Craisins can be substituted for the raisins.
- For Jam Tarts: Line tart pan cups with pastry.
- Fill cups 1/2 full with your choice of jam.
- Bake at 400°F for 20 minutes or until pastry is golden.
Nutrition Facts : Calories 299.6, Fat 16, SaturatedFat 6, Cholesterol 29.4, Sodium 220.6, Carbohydrate 37.2, Fiber 0.7, Sugar 21.5, Protein 2.8
MOM'S BUTTER TARTS
My mom used to make these a lot when I was a child. These were so good that there was nothing like them. I could never eat enough of these, and you will see that when you make these syrupy tarts.
Provided by Carol
Categories English Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Line three inch tart tins with pastry. Chill while making filling.
- Melt butter. Stir in golden syrup, brown sugar, raisins, nutmeg, and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites, and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a cookie sheet.
- Bake on lowest rack in very hot preheated oven, 450 degrees F (230 degrees C), for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.
Nutrition Facts : Calories 190 calories, Carbohydrate 30.1 g, Cholesterol 29.1 mg, Fat 8.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 141.6 mg, Sugar 18 g
MRS WELCH'S BUTTER TARTS
A good friend, Mrs Welch, gave me this recipe in the mid 1970's. It's fail-proof, it's delicious, and it's quick-and-easy using ingredients I usually have on-hand.
Provided by Jan Mowbray
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
- Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
- Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.
Nutrition Facts : Calories 284 calories, Carbohydrate 40.7 g, Cholesterol 23.4 mg, Fat 13 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 144.6 mg, Sugar 19.6 g
Butter Tarts: A Canadian Delicacy
Butter tarts are a classic Canadian dessert that are sure to please everyone. They are made with a sweet, gooey butter and sugar syrup, encased in a pastry shell. The combination of textures and flavors is truly irresistible. Here are 5 tips for making the perfect butter tarts:- Use real butter. Margarine will not give you the same rich, creamy flavour as butter.
- Don't overwork the pastry. Overworked pastry will be tough.
- Chill the pastry before you roll it out. This will make it easier to work with and less likely to stick.
- Use fresh eggs. Older eggs will not give you as much lift in the butter tarts.
- Don't overcook the butter tarts. They should be golden brown on top, but still gooey in the center.
Conclusion
Butter tarts are a delicious and easy-to-make dessert that are perfect for any occasion. With just a few simple ingredients, you can create a treat that everyone will love. So next time you're looking for something sweet, give these butter tarts a try. Happy Baking!
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