Classic Butter Tarts recipe

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Canada Day Pecan Butter Tarts (COLLAB WITH ENTERTAINING WITH BETH) | Oh Yum with Anna Olson

The perfect treat to celebrate Canada's 150th birthday! Butter Tarts are a classic Canadian sweet treat and a perfect desert for Canada Click 'SHOW MORE' for recipe ingredients and instructions. While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces, chocolate chips, bacon or simply leave the butter tarts plain. Yield: 12 butter tarts Prep Time: 40 minutes Bake Time: 20 minutes Pastry: 2 ½ cups (375 g) of all-purpose flour 1 Tbsp (12 g) of granulated sugar 1 tsp (5 g) salt 3 Tbsp (45 mL) of vegetable oil 1 cup (225 g) of cool unsalted butter, cut into pieces (does not have to be ice cold) ¼ cup (60 mL) of cool water 2 tsp (10 mL) of white vinegar or lemon juice Filling: ¾ cup (150 g) of dark brown sugar, packed ¾ cup (175 mL) of maple syrup ½ cup (115 g) of unsalted butter, melted 2 large eggs, at room temperature 1 tsp (5 mL) white vinegar 1 tsp (5 mL) vanilla extract ½ cup (125 mL) raisins, pecans or walnut pieces 1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture. 2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour. 1. Preheat the oven to 200 C and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling. 2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling. 3. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375 F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing. -- -- Day festivities! Don't miss a recipe! Click her to visit Entertaining with Beth's channel: Also, watch Beth's Red, White and Blue Ice Cream with Homemade Waffle Cones here: Shop Anna Olson Cookbooks: - - Follow Anna on social media: Pinterest: Twitter: Facebook: Instagram: Anna's Official Website: - Follow Oh Yum on... Facebook: Instagram: Pinterest: Twitter: Official Oh Yum Website:

Butter Tarts Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make Butter Tarts. Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. Link to the Pie Crust recipe: We welcome comments on our Facebook page:

Easy Apple Tart Recipe (Baked Apple Rose Tart)

This Apple Tart is a looker! It's crowned with a beautiful rose pattern of sliced apples (and it's easier than you think!). My kind of dessert! __________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________ PRINT THIS RECIPE: SUBSCRIBE: WEBSITE: INSTAGRAM: FACEBOOK: SNAPCHAT: @natashaskitchen PINTEREST: INGREDIENTS: Ingredients for Apple Tart Crust: 1 1/2 cups all-purpose flour (186gr)* 1/4 cup granulated sugar (48 gr) 1/4 tsp salt 2 tsp baking powder 1/2 cup (8 Tbsp) unsalted butter, chilled 1 large egg, chilled and beaten with a fork 1/3 cup heavy whipping cream, chilled Ingredients for Apple Filling: 1 lb (3 medium) granny smith apples, peeled cored and thinly sliced 1/4 cup granulated sugar 1 tsp ground cinnamon 1 1/2 Tbsp unsalted butter to dot the top Tools You Will Need: Hand-held Pastry Cutter - Mixing Bowls - 9" Springform Mold - NATASHA'S KITCHEN AMAZON SHOP (kitchen essentials we use, gear we film with and more) - Thanks for watching!! Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel.

Tartaletas de frutas | Postre sin horno | Quiero Cupcakes!

♡ Vídeo paso a paso para hacer tartaletas rellenas de crema pastelera y frutas. Es una receta sencilla pero con un sabor buenísimo. Además, como postre queda muy bien presentado. Para la base utilizo galletas trituradas y mantequilla derretida. Esto nos permite hacer unas tartaletas sin horno y sin complicaciones. En el vídeo también os doy algunos trucos y consejos para que no nos salgan grumos al hacer la crema pastelera. Ya veréis que será súper sencillo hacer estas tartaletas! ♡ Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace :) ****************************************­********************* ►¿Quieres enviarnos alguna cosita? Quiero Cupcakes NºAPDO: 508 Crta. Antigua de Valencia 75-77 08914 Badalona (España) ****************************************­********************* ►► INGREDIENTES para 6 tartaletas: ► BASE DE GALLETA: ● 120g Galletas ● 60g Mantequilla ● 1 Pizca de canela en polvo (opcional) ► CREMA PASTELERA: ● 300ml Leche ● 3 Yemas de huevo L ● 60g Azúcar ● 30g Fécula de maíz (Maizena) ● 1 cdta Extracto de vainilla ► DECORACIÓN: ● Fruta al gusto ● Mermelada para pincelar la fruta (Yo he utilizado de melocotón) ● Hojas de menta fresca ****************************************­********************* ➜ Si queréis más información visitad ➜ Podéis estar atentos a todas nuestras novedades en las principales redes sociales: ■ Facebook: ■ Twitter: ■ Instagram: ■ Pinterest: ****************************************­********************* Música: Life of Riley de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution ( Fuente: Artista: ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it "kimchi." When people talk about kimchi, this is the dish they're referring to! Full recipe: Kimchi-making FAQ: These are the best hot pepper flakes I ever tried: Very spicy version: and medium spicy:

Make yummy butter tarts quickly and easily with this brilliant recipe. PHILADELPHIA cream cheese makes the pastry extra tasty and super easy to work with.

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