OLD FASHION CUSTARD PIE RECIPES

Name: Old Fashioned Butter Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Cuisine: Canadian
Ingredients: Tart Shell Pastry; 2 2/3 cups all purpose flour; 1 tbsp sugar; 1 tsp salt; 1 cup butter chilled and cut into pieces; 1/4-1/2 cup ice cold water; Butter Tart Filling; 1/2 cup soft butter; 1/2 cup brown sugar (packed); 1/2 cup corn syrup (golden); 2 eggs (slightly beaten); 1 tsp vanilla; pinch of salt

OLD FASHIONED BUTTER TARTS - ART AND THE KITCHEN

Old Fashioned Butter Tarts - Art and the Kitchen image

The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.

Provided by Laureen King

Categories Dessert

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 13

Ingredients

Tart Shell Pastry
2 2/3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup butter chilled and cut into pieces
1/4-1/2 cup ice cold water
Butter Tart Filling
1/2 cup soft butter
1/2 cup brown sugar (packed)
1/2 cup corn syrup (golden)
2 eggs (slightly beaten)
1 tsp vanilla
pinch of salt

Steps:

Butter Tart Pastry
Sift flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal.
Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
Press dough together and shape into disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out tart dough and cut 16 4-inch circles.
Press dough in muffin cups (try not to stretch dough).
Refrigerate until filling is prepared.
Butter Tart Filling
In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and pinch of salt. Mix well.
Fill tart shells with filling.
Bake 400F for 15-20 minutes.
Filling should be lightly browned and still bubbling.
Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

Nutrition Facts : Calories 296 kcal, CarbohydrateContent 31 g, ProteinContent 3 g, FatContent 18 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 314 mg, SugarContent 15 g, ServingSize 1 serving

OLD FASHIONED BUTTER TARTS - ART AND THE KITCHEN

Old Fashioned Butter Tarts - Art and the Kitchen image

The perfect butter tart recipe with sweet, slightly runny filling and flaky melt in your mouth pastry.

Provided by Laureen King

Categories Dessert

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 13

Ingredients

Tart Shell Pastry
2 2/3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup butter chilled and cut into pieces
1/4-1/2 cup ice cold water
Butter Tart Filling
1/2 cup soft butter
1/2 cup brown sugar (packed)
1/2 cup corn syrup (golden)
2 eggs (slightly beaten)
1 tsp vanilla
pinch of salt

Steps:

Butter Tart Pastry
Sift flour, salt and sugar together.
Using pastry blender cut butter into flour mix until resembles course meal.
Add cold water a bit at a time until dough just starts to hold together. (too much water will make for a tough dough).
Press dough together and shape into disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out tart dough and cut 16 4-inch circles.
Press dough in muffin cups (try not to stretch dough).
Refrigerate until filling is prepared.
Butter Tart Filling
In large bowl, mix together butter, brown sugar and corn syrup. Stir until butter is creamed and sugar is dissolved.
Add eggs, vanilla and pinch of salt. Mix well.
Fill tart shells with filling.
Bake 400F for 15-20 minutes.
Filling should be lightly browned and still bubbling.
Let tarts cool in pan for about 10 minutes, then transfer to rack to cool completely.

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