Does anyone have an incredible butter tart recipe?

Answer 1

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Butter Tart Filling:
2 large eggs
1/3 cup (70 grams) unsalted butter, softened
1 cup (215 grams) light brown sugar
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup raisins or
1/2 cup pecans or walnuts (toasted and chopped)

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.

Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil. Immediately remove from heat and stir in the vanilla extract. If using nuts and/or raisins, place about a teaspoon into the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.

Answer 2

INGREDIENTS
1 egg
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 tablespoon melted butter
1/2 cup raisins
8 (3 inch) unbaked tart shells
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.

Answer 3

BUTTER TARTS

1/2 cup brown sugar
1/4 cup yellow corn syrup
3 tablespoons soft butter
1 egg
1/2 tsp vanilla
1/2 tsp vinegar


Optional:

1/4 cup raisins
1/4 cup currants

Mix in order. Put in unbaked pastry shells. Cook at 425

Answer 4

BUTTER TARTS
1/2 cup brown sugar
1/4 cup yellow corn syrup
3 tablespoons soft butter
1 egg
1/2 tsp vanilla
1/2 tsp vinegar
Optional:
1/4 cup raisins
1/4 cup currants
Mix in order. Put in unbaked pastry shells. Cook at 425°F for 5 minutes then cook at 325°F for 10 minutes.

LEMON BUTTER TARTS
2 lg. lemons, rind & juice
2 c. sugar
4 eggs
1/4 lb. butter
Salt to taste
Tart shells
Beat eggs lightly then add sugar and salt. Add juice and butter. Pour into a double boiler. Stir often until thick. Will look like honey. Pour into a jar and will keep for a few weeks in refrigerator. I put into pre-cooked tart shells and a marshmallow on top and put under broiler until brown.

ENGLISH BUTTER TARTS
2/3 c. butter (must be butter)
1 1/2 c. brown sugar
3 tbsp. thick cream
3/4 c. currants or raisins
2 sm. eggs or 1 lg. one
1 1/2 tsp. vanilla
Pastry
Mix ingredients together and place spoonfuls of the mixture in tart tins which have been lined with uncooked pastry dough. Bake in hot oven (450 degrees) for 8 minutes; reduce temperature to 350 degrees and bake until pastry is delicately browned.

PEANUT BUTTER CUP TARTS
36 miniature Reese's peanut candies
1 roll (14 oz.) refrigerator slice and bake peanut butter cookies
Refrigerate candies. Spray miniature muffin tins with nonstick spray. Pull wrappers from cold candies. Follow directions for slicing cookies. Preheat oven to 350 degrees. Drop a quarter slice of dough into each cup. Bake 8 to 10 minutes. Remove from oven and IMMEDIATELY push one candy into each muffin cup.
When the candy presses down into the baked dough, the cookie rises up and nestles around the candy. The heat melts the chocolate candy topping. Let cool, then refrigerate until chocolate becomes dull. Gently lift each tart from pan. Yields 3 dozen.
These cookies are fun for the kids to make and easy enough that they can do them alone.

APPLE BUTTER PECAN TARTS
1 pt. Baskin-Robins butter pecan ice cream
1 (16 oz.) can applesauce
1/2 c. light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
5 baked pie crust tart shells (4" in diameter)
3 egg whites
1/4 tsp. cream of tartar
1/3 c. baked dark brown sugar
1/2 tsp. vanilla
Make 5 scoops of ice cream; put on tray, freeze until firm. Combine applesauce, sugar and spices in a small saucepan. Cook over low heat, stirring occasionally until mixture is medium thick. Cool; chill. Spoon applesauce mixture into tart shells. Center a scoop of ice cream in each shell. Place in freezer. Beat egg whites and cream of tartar until soft peaks form. Gradually add brown sugar and vanilla beating until stiff peaks form and mixture is glossy. Remove tarts from freezer; completely cover ice cream with meringue, spreading it to cover edge of shells. (Freeze, at this point, for no longer than 24 hours.) Bake at 450 degrees for 2 or 3 minutes (or until meringue is a light golden brown.) Serves 5.