|
Butter Tarts
1 Attachment(s)
Well I picked up new raisins for my butter tarts. 6 dozen tarts and a pie and they look scrumptious.[ATTACH=CONFIG]534553[/ATTACH]
|
Those look scrumptious, Tartan! Do you add nuts, too? My husband's gram made them with nuts & raisins and caled them 'chess pies.' They are SO good! Now all you need is a cup of tea!
|
Oh, I'll take 3 dozen please. LOL They do look scrumptious. You're good.
|
Coopah, I do sometimes add chopped pecans at Christmas.
|
They do look scrumptious, Tartan! You mean you haven't tested your own cooking yet?? I would have probably eaten at least a half a dozen of them even before they cooled off. Enjoy. :)
|
Yum. Butter Tarts are one of my favourites.
I have to switch up the 'extras' in the filling for my family. Nuts for DD, nuts and dried cranberries for me, currants and raisins for the boys. |
Originally Posted by Tartan
(Post 7360984)
Coopah, I do sometimes add chopped pecans at Christmas.
They look wonderful...salivating with that picture!! :-) Edited to add: I looked up Chess Pie and the picture and ingredients are not what Grama made. So I looked up butter tarts and it's what we were served as chess pie. Go figure! |
I've not seen this recipe would you please give the recipe. I make pecan tarts for Christmas but never butter tarts.
Thanks Mamia<object type="cosymantecnisbfw" cotype="cs" id="SILOBFWOBJECTID" style="width: 0px; height: 0px; display: block;"></object> |
Well there is a big Butter Tart debate of raisins or no raisins. My Granny (for going on close to 100 years) called her recipe with raisins Butter Tarts, so this is her filling.
for 2 dozen tarts 2/3 cup margarine or butter (I use Becel ' cause that make than healthier, right:D ) 1 cup brown sugar 1 tsp. vanilla 3 eggs 2/3 cup corn syrup 1 and 1/2 cup raisins ( I always add extra cause I love them) 1/2 tsp. salt Cream the margarine and sugar together in a bowl. Add the eggs and mix well. Add corn syrup, vanilla, salt and stir. Add the raisins and stir again. Ready to fill shells for baking. Bake at 350 about 12 minutes. The tops should turn golden when ready to remove from the oven. Personal notes: if the raisins are dry, I soak them in warm water a half hour and drain before adding to the mixture. Do not over fill your shells as the sugar boiling over makes them hard to remove from tart tins. |
Tartan,
What is your recipe for the shell/crust? These look amazing! Kirsten |
Butter Tarts Storage?
Can you tell me how you store the Butter Tarts. I would like to make them for Christmas but like to make my baked goods ahead.
|
You can just buy frozen tart shells if you don't want to fiddle with making your own shells. I do make my own and use a 3-1/2 inch cookie cutter to give then a pretty edge. This one is Just the right size to ease the circle down into my tart tins.
recipe for 1 or approx 2 dozen tarts 2 cups all purpose flour 2/3 cup Crisco shortening ( plus 1 tablespoon) a little extra shortening makes it easier to handle Cold water Put the flour in a bowl and spoon in the Crisco. Use a pastry blender to cut in the shortening until it resembles oatmeal texture. Sprinkle in cold water just until the dough is formed and you can clear any dry bits off the bottom and form into two balls. Roll out your ball on a floured surface until less then 1/4 inch thick and cut your circles. Throw the scraps in the bowl and roll out the second ball. I lay my circles on wax paper until I have enough to fill both tart tins. From the scraps from both balls, I sprinkle a little more water on and roll out into a small bottom pie shell and throw in any extra filling to finish up. |
1 Attachment(s)
Butter tarts freeze quite well but I wouldn't keep them more than a month. Yes they would still taste fine but ice crystals may form which could give you soggy bottoms when thawing. I freeze mine in a large rectangle Tupperware cake keeper. It has a nice tight lid and I thaw them on paper towels so any moisture is absorbed off the tart. Here's my tart cutter. Cute isn't it? It came in a whole set of concentric circle cookie cutters. [ATTACH=CONFIG]534614[/ATTACH]
|
Absolutely my favourite dessert! Mom used to make them for any special occasion, I made them at Thanksgiving for the first time, yummy! Yours look just ready to enjoy!
|
Thanks Tartan. These look delicious. I tried once and wasn't happy I will try your recipe. 😀
|
oh my, how delish looking, im hungry
|
Oh I still have the 5 pounds I gained last year from Butter tarts. Our local Peterborough Chex TV showed a lady winning a contest. So I decided to do my own test and got them from 8 different places naturally eating from every one. Still love'em as I grew up with mom making great ones. Now need to stay away from these sweets and they are not normal fare here in Florida.
Your recipe is same as I used and look tasty. |
Yummy..I love rasins..
|
Tartan,
Thank you for sharing this. I am definitely going to make some. I love the quilting ruler you used to show the size of your cute cutter. |
| All times are GMT -8. The time now is 06:32 AM. |