"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA
This was my Grandmothers favorite Recipe. She was French Canadian, and as many know everything is better in Canada, Just ask any Canadian. I happened to manage to get her recipe. I have to say these are the Best I have ever eaten. I'll bet any one they cannot eat just one! . . they just dissappear. Please; Don't let all the...
Provided by FREDA GABLE
Categories Pies
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
- 2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
- 3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
- 4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
- 5. Stir in Eggs, & vanilla.
- 6. Spoon filling into tart shells, filling 2/3 full.
- 7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
- 8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.
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Kawser Mirja
[email protected]These butter tarts were a bit too crumbly for my taste, but they were still good. I think I would use a different type of flour next time.
Faroq Khan
[email protected]These butter tarts were a bit too dry for my taste, but they were still good. I think I would add a bit more butter to the filling next time.
Bobbie Riffle
[email protected]The pastry on these butter tarts was a bit too thick for my taste, but the filling was delicious. I would try rolling out the pastry thinner next time.
KHOKHAR hanif
[email protected]These butter tarts were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the filling next time.
Royal hawelli marque Awanzada
[email protected]These butter tarts are so delicious! The filling is perfectly sweet and the pastry is so flaky. I highly recommend this recipe.
Thomas J Herrmann
[email protected]I've been making these butter tarts for years and they're always a favorite. They're the perfect dessert for any occasion.
Mim Tahsin
[email protected]I made these butter tarts for a party and they were a huge hit! Everyone loved them. They're so easy to make and they taste amazing.
El noob
[email protected]These butter tarts are the best I've ever had! The filling is so rich and creamy, and the pastry is perfectly flaky. I will definitely be making these again.