Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butter tarts. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Butter tarts are one of my all time favourite sweet treats and have been for many years. I don't often make them because, to be absolutely frank, I would not rest until I had eaten all of them! These butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.
Butter Tarts is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Butter Tarts is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have butter tarts using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Butter Tarts:
- Get 2 eggs
- Prepare 2 cup brown sugar
- Make ready 1/2 cup melted butter
- Take 1/2 cup raisins
- Make ready 2 tbsp white vinegar
Taste just like butter tarts, minus the tart shell. Very easy to make and delicious! Butter Tarts have that perfect ratio of pastry to filling. That is because they are traditionally made as Butter Tarts are not to be eaten daintily with a fork, but should be picked up and eaten in a few.
Instructions to make Butter Tarts:
- Preheat oven to 375°
- Mix all ingredients well add to unbaked frozen tart shells.
- Bake for 18 min.
They are traditionally made with a combination of walnuts, eggs, brown sugar, butter, and white vinegar. The butter tart is probably the most recognizably Canadian dessert there is. This iconic dish has stood the test of time and its syrupy simplicity has evoked a sense of Canadiana like few others. Learn how to make butter tarts, flaky Canadian pastries with a sweet butter filling, from cookbook author Canadian Butter Tarts. Recipe adapted from 'The Complete Canadian Living Cookbook,' by.
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