Butter Tarts (8) Collection
butter tarts 
helen's butter tarts 
butter tarts 
butter tarts 
butter tarts with sour cream pastry 
canadian butter tarts 
runny butter tarts 
traditional butter tarts 
 
 
> > > the other great canadian sweet treat is butter tarts. 
> > do you have a good recipe for butter tarts? they are a favorite 
> > of mine, but i've never made them. 
 
 
* exported from mastercook * 
 
helen's butter tarts 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : desserts pastry 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1   pastry
  filling
1 cup  brown sugar
1 tsp  butter
1 tsp  flour
1   egg
1 tsp  vanilla
1 pinch  salt
1/2 cup  nuts
1 tsp  water
1/2 cup  raisins
 
make pastry and line tart tin. cream butter, sugar and flour 
add egg and vanilla to creamed mix. add nuts, water and raisins. 
put mixture in pastry shells and bake at 400 for 15 to 20 min. 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 212 calories; 11g fat (47.4% 
calories 
from fat); 3g protein; 26g carbohydrate; 1g dietary fiber; 36mg 
cholesterol; 
267mg sodium. exchanges: 1/2 grain(starch); 0 lean meat; 1/2 fruit; 2 
fat; 
1 other carbohydrates. 
 
 
 
* exported from mastercook * 
 
butter tarts 
 
recipe by : 
serving size : 1 preparation time :0:00 
categories : canadian dairy 
pies tarts 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  butter
1/2 cup  brown sugar -- packed
1/2 tsp  vanilla
1   egg
1/2 cup  corn syrup
1/2 cup  raisins -- or currants
12   tart shells -- lined with
  pastry shells
 
"these tarts were the basis for butter tart pie and butter tart 
squares which appeared in later decades. another variation uses maple 
syrup instead of corn syrup. ...butter tarts are uniquely canadian. 
there are theories whether they were adapted from southern pecan pie, 
old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies. 
squabbles arise whether or not the tarts should be runny or not, and 
just how runny. opinions differ about the use of syrup or sugar only, 
eggs beaten or not, currants or raisins, and how the tart pans should 
be filled." 
 
in bowl, cream together butter, sugar and vanilla. beat in egg and 
corn syrup. spoon raisins into tart shells; pour in the filling, 
two-thirds full. bake in 375f oven for 15 to 18 minutes or until 
lightly browned. makes: 12 tarts 
 
source: the 1st decade chapter in _a century of canadian home 
cooking_ by carol ferguson and marg fraser 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 1431 calories; 51g fat (30.3% 
calories from fat); 8g protein; 255g carbohydrate; 3g dietary fiber; 311mg 
cholesterol; 759mg sodium. exchanges: 1 lean meat; 4 fruit; 9 1/2 fat; 13 
other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
butter tarts 
 
recipe by : 
serving size : 16 preparation time :0:00 
categories : canadian dairy 
pies tarts 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  raisins
16   tart shells -- baked
1/4 cup  butter -- soft
1/2 cup  brown sugar -- lightly packed
1/2 cup  corn syrup
1   egg
1 tsp  vinegar
1 tsp  vanilla
  salt
 
preheat oven to 400f. sprinkle raisins evenly in baked shells. in 
bowl, cream together butter and sugar; beat in corn syrup, egg, 
vinegar, vanilla and salt. pour into pastry shells, filling each 3/4s 
full. 
bake in 400f oven for about 10 minutes or just till runny in centre. 
let cool in pan for 1 minute, remove to rack and let cool completely. 
makes 16 tarts. source: food magazine from: jim weller 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 85 calories; 3g fat (31.4% calories 
from fat); trace protein; 15g carbohydrate; trace dietary fiber; 19mg 
cholesterol; 47mg sodium. exchanges: 0 lean meat; 0 fruit; 1/2 fat; 1 
other 
carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
butter tarts 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : pies 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  butter -- softened
1 cup  brown sugar
1   extra large egg
1/8 tsp  fresh lemon juice
1/2 cup  currants
1   batch pie pastry
 
cream butter and brown sugar together. beat in egg, lemon juice, and 
currants. continue beating until mixture bubbles. roll out basic pie 
dough and cut rounds to fit 2-1/2" muffin tins. line muffin tins with 
pastry. fill tart shells 2/3 full with currant mixture. bake at 350 
degrees for 20 minutes. 
 
recipe by: elizabeth powell 
busted by h peagram 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 104 calories; 4g fat (36.2% 
calories 
from fat); 1g protein; 16g carbohydrate; trace dietary fiber; 31mg 
cholesterol; 50mg sodium. exchanges: 0 lean meat; 1/2 fruit; 1 fat; 1 
other 
carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
butter tarts with sour cream pastry 
 
recipe by : 
serving size : 24 preparation time :0:00 
categories : pastry pies 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  sour cream pastry-----
1 cup  butter
1-1/2 cup  flour
1/2 cup  sour cream
  butter tarts-----
24   tart shells formed from sour
  cream pastry or 2 9" pie
  crusts from pastry
1 cup  white sugar
1 cup  seedless raisins
2   eggs
1 tsp  vanilla
1/3 cup  butter
4 Tbsp  cream or half-and-half
1/2 cup  broken walnuts
 
for the pastry: 
blend butter and flour until the consistency of coarse oatmeal. add 
sour cream and blend until pastry begins to cling together. divide 
dough in two balls. wrap in plastic wrap and refrigerate at least 4 
hours or overnight. let dough stand for about 5 minutes to remove the 
chill and ease rolling; roll out on a lightly floured board or on a 
pastry cloth. fit into tart pans or pie pans. 
 
for the tarts: 
beat eggs. combine with remaining ingredients except nuts, and boil 
at medium heat for 3 minutes. add nuts. fill unbaked tart shells and 
bake for 15 minutes at 375 degrees (f). 
 
from the cook: "these butter tarts always had rave reviews. it was 
handed to me by a next-door neighbor who grew up in val d'or, quebec. 
she used to look for me when i was walking home from school when she 
freshly baked them. i loved these tarts. unfortunately she passed 
away a few years ago, but her daughter left me her recipe. she said 
that her mother always enjoyed having me over after school for tarts 
and milk, and she wanted to leave something behind for me to always 
remember her by." 
 
from alonzo bartley, student in mechanical engineering, suny/buffalo, 
in the 1998 reporter recipe contest. typed for you by joan macdiarmid. 
 
from: joan macdiarmid date: 16 dec 98 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 153 calories; 12g fat (67.3% 
calories 
from fat); 2g protein; 11g carbohydrate; trace dietary fiber; 45mg 
cholesterol; 112mg sodium. exchanges: 1/2 grain(starch); 0 lean meat; 1/2 
fruit; 0 non-fat milk; 2 1/2 fat. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
canadian butter tarts 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : canadian pies 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
60 millileters  butter
120 millileters  brown sugar -- packed
3 millileters  vanilla
1   egg
120 millileters  corn syrup
120 millileters  raisins -- or currants
12   tart shells
 
"these tarts were the basis for butter tart pie and butter tart 
squares which appeared in later decades. another variation uses maple 
syrup instead of corn syrup. ...butter tarts are uniquely canadian. 
there are theories whether they were adapted from southern pecan pie, 
old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies. 
squabbles arise whether or not the tarts should be runny or not, and 
just how runny. opinions differ about the use of syrup or sugar only, 
eggs beaten or not, currants or raisins, and how the tart pans should 
be filled." 
 
in a bowl, cream together butter, sugar and vanilla. beat in egg and 
corn syrup. spoon raisins into tart shells; pour in the filling, 
two-thirds full. bake in 190 c oven for 15 to 18 minutes or until 
lightly browned. 
 
source: the 1st decade chapter in _a century of canadian home cooking_ 
from: jim weller date: 01 nov 98 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 121 calories; 4g fat (30.2% 
calories 
from fat); 1g protein; 22g carbohydrate; trace dietary fiber; 26mg 
cholesterol; 64mg sodium. exchanges: 0 lean meat; 1/2 fruit; 1 fat; 1 
other 
carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
prize winning butter tarts 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : pies tarts 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  pastry
1-1/2 cup  flour
1/2 tsp  baking powder
1/3 cup  cold ice water
1/2 tsp  salt
1/2 cup  shortening
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 132 calories; 9g fat (59.0% 
calories 
from fat); 2g protein; 12g carbohydrate; trace dietary fiber; 0mg 
cholesterol; 109mg sodium. exchanges: 1 grain(starch); 1 1/2 fat; 0 other 
carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
runny butter tarts 
 
recipe by : 
serving size : 1 preparation time :0:00 
categories : canadian pies 
tarts 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  raisins
16   tart shells -- baked
1/4 cup  butter -- soft
1/2 cup  sugar -- brown, lightly packe
1/2 cup  corn syrup
1   egg
1 tsp  vinegar
1 tsp  vanilla
  salt
 
preheat oven to 400f. sprinkle raisins evenly in baked shells. in 
bowl, cream together butter and sugar; beat in corn syrup, egg, 
vinegar, vanilla and salt. pour into pastry shells, filling each 3/4s 
full. 
bake in 400f oven for about 10 minutes or just till runny in 
centre. let cool in pan for 1 minute, remove to rack and let cool 
completely. 
makes 16 tarts. source: food magazine (now defunct) 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 1476 calories; 51g fat (29.1% 
calories from fat); 7g protein; 270g carbohydrate; 1g dietary fiber; 311mg 
cholesterol; 730mg sodium. exchanges: 1 lean meat; 2 fruit; 9 1/2 fat; 16 
other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
traditional butter tarts 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : canadian pies 
tarts 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  to 1/2 cup raisins
12   tart shells -- baked
1/4 cup  butter -- softened, room temp
1/2 cup  brown sugar
1/2 cup  corn syrup
1   egg
1 tsp  vinegar
1 tsp  vanilla
  salt
 
*** do not try using margarine or shortening; only real butter will 
do in this recipe. 
 
preheat oven to 400f. spoon the raisins into the baked shells. cream 
together butter and sugar; beat in corn syrup, egg, vinegar, vanilla 
and salt. pour into pastry shells, filling each one 2/3 to 3/4 full. 
 
bake about 10 min. or just till runny in the centre. let cool in the 
pan for 1 min; remove to a rack and let cool completely. 
 
variations: 
 
~1- substitute currants or walnuts for a portion of the raisins. ~2- 
substitute maple syrup for corn syrup. ~3- bake a few minutes longer 
so that the centres become runny. ~4- bake 15 to 20 min at 375. ~5- 
make 6 larger deep tarts in muffin pans and increase cooking 
time accordingly. 
 
a family recipe from jim weller. 
 
from: (local) cooking & recipes 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 104 calories; 4g fat (34.2% 
calories 
from fat); trace protein; 18g carbohydrate; 0g dietary fiber; 26mg 
cholesterol; 63mg sodium. exchanges: 0 lean meat; 1 fat; 1 other 
carbohydrates. 
 
 
 
-- 
(ID: 7844) Mirror: rec.food.recipes: Mon, May 3, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Butter Tarts (8) Collection
rhubarb butter tarts
Marlene's Best Butter Tarts
Walnut Lemon Butter Tart
Bakewell Tart (2) Collection
Rhubarb Tart (8) Collection
Queen of Hearts' Tarts (8) Collection
Queen of Hearts Tarts (2) Collection
Flavored Butter (4) Collection
Flavored Butters (5) Collection
Butter Chicken (2) Collection
Butter Mints (2) Collection
Apple Butter (3) Collection
Butter Mints (4) Collection
Pumpkin Butter (2) Collection
Peanut Butter Fudge (3) Collection
Peanut Butter Cookies (6) Collection
Peanut Butter Cookies (2) Collection
Butter Rum Muffins (3) Collection
Hot Buttered Rum (2) Collection

>> More Related Recipes