| butter-tarts
Posted: 9/3/2007 3:51:41 PM | Okay so my mom and my sister have been experimenting in the world of butter tart making - I confess I am addict- but everytime they make them the filling comes out a little runny..Does anyone have an suggestions I can offer in regards to curing this baking dilemna?
Sorry if it seemed a little flowery, the forum thingy told me i needed to use over 200 words -rme- | |
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| butter-tarts
Posted: 9/3/2007 4:05:38 PM | | I'm not familiar with butter-tarts. What type of filling do they have? Are these similiar to pecan tarts? The tart shell recipe I have is made with cream cheese. | |
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| butter-tarts
Posted: 9/3/2007 5:00:12 PM | Add more eggs to your filling ..
There is a great recipe for gooey sticky butter tarts that uses corn syrup.. I made them with chocolate one time for a function.
Check the net for that recipe. | |
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| butter-tarts
Posted: 9/3/2007 10:00:45 PM | Here's the one I always use. It is not runny or too sweet. Makes 4-5 doz.
8 eggs
4c. brown sugar(packed)
4c. raisins
1\2c. butter or marg. (melted)
4tsp. vanilla
1tsp. salt
2tsp. lemon flavoring(optional)
This is a favorite of friends and family.
Have fun! | |
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| butter-tarts
Posted: 9/4/2007 10:32:13 AM | | You can also just boil 1 cup currents for a couple mins.... drain them and add to any recipe.. it trickens it up...so they are nut runny and makes it Naturally sweet.... | |
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| butter-tarts
Posted: 9/4/2007 10:43:27 AM | Point of trivia: butter tarts are the only Canadian food you won't find anywhere else.
(I read this and my immediate thought was "Poutine"?) | |
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| butter-tarts
Posted: 9/4/2007 1:55:01 PM | | ^^^ We have both of those in the U.P. (eh). Since we're a border town, they are common dishes here too. | |
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| butter-tarts
Posted: 9/4/2007 5:53:34 PM | I'm sure you can make your own pastry;)
Filling Ingredients
2 eggs
2 cups of brown sugar
1 teaspoon of vanilla
1/2 cup of melted butter (no margarine here)
1 & 1/3 cups of currants (I used a mixture of golden raisins and regular raisins usually)
Mix all the ingredients together well. I usually add the eggs last. This is enough filling for 12 tarts if you don't go crazy | |
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| butter-tarts
Posted: 9/4/2007 7:52:37 PM |  I try to make my butter tarts runny. That is the best part.
Usually cooking them longer will make them set up.
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| butter-tarts
Posted: 9/6/2007 6:22:10 AM | thanks guys I've got them all copied and pasted and ready for printing. Her ones that she made with raisins turned out alright I guess, but I dont like them with raisins so I made her make me a batch without and it turned all runny..I know you can get them from some stores perfectly thick without raisins though..so I figured I'd find a few variations she could try.
Thanks again! I'll let you know how they turn out!! | |
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| butter-tarts
Posted: 9/6/2007 7:46:41 AM | Butter Tarts
1 cup brown sugar
1/4 cup (real)maple syrup
2 eggs
2Tbsp. butter
1 tsp. vanilla
pinch of salt
1 cup golden raisins
Pour into unbaked tart shells.Bake at 450 degrees for 8 minutes then reduce to 350 until browned..watch carefully... they burn easily. Do not over cook.
Can be made with pecans or raisin/ pecan combination or just plain. If not adding nuts or raisins, use 3rd egg. | |
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| butter-tarts
Posted: 9/12/2007 3:17:43 AM | | I find adding a bit of kahlua changes the taste for a nice change as well, but not too much or it's like biting into a water balloon. But a delicious water balloon. | |
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| butter-tarts
Posted: 9/13/2007 11:39:27 AM | okay...my two cents.
1/2 cup butter
1 1/2 cups brown sugar
2/3 cup raisins
2 eggs
2 Tblsp cream
2 tsp vanilla
1/2 cup walnuts
Melt butter and sugar. Add raisins and let cool. In bowl, beat together eggs, cream, and vanilla. Stir in nuts, then butter-sugar mixture. Spoon into unbaked tart shells. Bake at 400 15-20 mins.
Delicious guaranteed. | |
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| butter-tarts
Posted: 3/15/2008 1:11:25 AM | Uhhhhhhhhh mmmmm
I am not Canadian (but I am a hockey freak). I live in Michigan, but I am not from here. I have never heard of these, but in the far past, have made something similar. I know that I am going to making these for Easter Brunch at church. I think I will make a form of Willow55 and LaughingBlueEyes recipes combined. SOUNDS YUMMY! | |
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| butter-tarts
Posted: 3/16/2008 11:27:38 AM | aw yes butter tarts
Here is the recipe my mom and I use
1/2 c. butter
1/2 b. sugar
1/2 c. corn syrup
1 egg
1 tea. van
dash salt
And this is my modified recipe I use mostly
1/4 cup butter or less
1/2 cup b. sugar
1/2 c corn syrup
1 egg
1 tea van
pinch of salt
tea of vinigar or so..
I put the currants or raisin in the bottom of my shells and pour the syrup mixture out of a jug with a nice spout.. take no time at all to make these and little mess. You know how it is to try pour or spoon this mixture with the raisins in it into those shells. what a mess. By the way the vinigar keeps them from boiling over. I use less butter. I know that is why they are called butter tarts but who needs all that butter.! I even have recipes that only call for a walnut sized pc of butter. All in all butter tarts are yummy. I have add chocolate chips from time to time. Pretty rich but good..
Chicky56 | |
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| butter-tarts
Posted: 3/16/2008 11:35:14 AM | | Hi there! My Canadian Granny always made butter tarts, but I've never seen anyone else make them. Thanks for the memory! | |
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| butter-tarts
Posted: 3/17/2008 9:39:51 PM | The filling of my butter tarts used to come out runny at times also, so now I put in a pot and I bring to a boil and let it simmer
for a few minutes until it starts to thicken a bit, before pouring it in the dough. They now come out perfect every time:)
Here's the recipe (very similar to all the others) I use, handed down from my mom.
Cream the following ingredients well:
-1 cup brown sugar
-1 chunk butter (egg size)
-1 cup corn syrup
-3 beaten eggs
-1 pinch salt
-1 tbs. vanilla
-raisins optional ( I prefer without:)
Enjoy! | |
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| butter-tarts
Posted: 3/17/2008 10:50:12 PM | My recipe calls for a little vinegar and helps it turn out nice and runny.
If you don't have to keep on turning it to keep it from dripping, it's not runny enough. | |
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