Thursday, 15 January 2009

Butter Tarts

This recipe was in the Christ Lutheran School cookbook that was published in in the 1990's. It was contributed by Mrs. Scott and has become a favourite treat in our family.

Crust: We use our own recipe found here or you can use Mrs. Scott's

2 cups flour
1/2 tsp salt
1 cup shortening
4 tbsp water

Cut shortening into flour and add water to hold together in a ball. Roll out onto a lightly floured surface, cut into rounds and place in muffin tins. (We use mini muffin tins)

Filling: 1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 egg
1/4 tsp salt
raisins, nuts if desired

Combine all ingredients except raisins/nuts. Mix well. Divide raisins/nuts evenly among muffin cups. Fill 2/3 full with batter. Bake at 425F for 12-15 minutes or until just set. Do not overbake.
Makes 12 large tarts.

Here is an easy variation from the Canadian Living Website

Butter Tart Squares

(based on 7 ratings)
Tested Till Perfect

Servings: 16


    1 cup (250 mL) all-purpose flour
    1/4 cup (50 mL) granulated sugar
    1/2 cup (125 mL) butter
    2 tbsp (25 mL) butter, melted
    2 eggs, lightly beaten
    1 cup (250 mL) packed brown sugar
    2 tbsp (25 mL) all-purpose flour
    1/2 tsp (2 mL) baking powder
    1/2 tsp (2 mL) vanilla
    Pinch salt
    1 cup (250 mL) raisins
    1/2 cup (125 mL) coarsely chopped pecans


In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares.


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