Or if you’re feeling lazy (not quite as good, but still excellent)
BUTTER TART PAN SQUARES
1/2 cup butter
1 cup flour
2 Tbsp sugar
1 1/4 cup brown sugar
3 Tbsp flour
1/2 Teaspoon baking powder
1 tsp. vanilla
1/2 cup chopped walnuts
1/3 cup raisins
Mix together butter, 1 cup flour, and sugar. Press into a 9" square pan. Bake for 15 minutes.
Mix together eggs, brown sugar, 3 Tablespoons flour, baking powder, walnuts and raisins. Pour over cookie crust and spread evenly.
Bake 20-30 minutes until golden brown and "crusty" (sorry…it’s hard to describe. I just know when it looks done), Cool and cut inot squares.
Oh, what a groaner! Here it is:
3 Tablespoons butter
1 cup golden brown sugar, lightly packed
1/2 teaspoon salt
1/2 cup raisins
1/4 cup chopped walnuts
1/2 Teaspoon vanilla
Your favorite pie pastry (or see below)
Roll out pastry and cut into rounds. Line small or mini muffin tins with pastry rounds. Prick bottoms lightly with a fork.
Cream butter until soft. Gradually blend in brown sugar and cream thoroughly.
Lightly beat egg in a seperate bowl. Add eggs to creamed butter-sugar a little at a time, beating well after each addition.
Stir in the rest of the ingredients.
Put about a tablespoon of filling into each tart shell.
Bake at 375 degrees until pastry is nicely browned, about 15-20 minutes.
Pastry: 1 pound Crisco, 5 cups flour, 1 tsp baking powder, 1 tsp. salt, 1 egg, 1 Tbsp. vinegar, ice water. Cut together 1st 5 ingredients. Break egg into measuring cup. Add vinegar to measuring cup. Add ice water to fill to 1 cup. Mix into flour mixture. Chill 30 minutes. Roll out as needed. Makes about 6 pie crusts (freezes well).
Sorry I was tarty … Ok, Gimme your Mom’s Recipe [:)]
As a Canadian-American, butter tarts are one of my fondest childhood memories. They’re labor intensive, so we don’t get them too often. Do you want the recipe?
I became addicted to butter tarts several years ago when I started attending the Toronto International Film Festival with my wife: over the course of a 10-day festival, I usually end up eating a couple dozen of them. However, they’re not unheard of on this side of the border: I have a terrific recipe for them from King Arthur Flour!
We’ve just returned from a Roadtrip to Canada [:)]
And the Culinary Find wasButter Tarts
AKA, Sand Tarts … Yum … Sold just about everywhere
Bakery, Gas Stations, Grocery Stores, Donut Shops
I’d be supprised if Canadian Tire wasn’t also selling Butter Tarts.
Description, Think Pecan Pie minus the Nuts [:0]
Typical 3 inch shortbread tart shell, filling of a usual
pecan pie, sugar, butter, Eggs to bind it together, and a
few scant golden raisins. [:p]
The Grocery Store had a 8 foot display table of these, made by three different bakers, and the Butter Tarts with Nuts looked alot like
Pecan Pie tarts [;)]
Good Stuff, but never seen this side of the border [:(!]
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