Dec 20, 2014

Best Butter Tarts


You butter, you butter, you bet!
Best Butter Tarts...ever!


Tis the season to be busy.
Time is a valuable commodity, especially at this time of the year.
 Time saving tips and delectable tidbits are a must on ever list.

Mark Frozen Tart Shells at the top of that list.
Some people see the frozen tarts shells as cheating but I prefer to view them as totally time tested
and as pretty good eating.

1-2-3

 1.Remove the tarts from freezer and place individually onto a tray
 or into muffin tins, as I have done here.

2. Fill tart shells.

3. Bake at 325 for 22-25 min.
The Filing
For 24 tart shells
 
2 cups raisins.
-I use the darker Thompson raisins, 
as opposed to the lighter Sultana.
-I also like to soak my raisins
for 15-30 before mixing and baking.
Pour boiling water over raisins to cover .
Let soak and drain before use.

1/2 cup butter
1 1/2 cups brown sugar
 2 tbsp. heavy cream
2 eggs
1 tsp. Vanilla Flavoring, OR
1 tsp. Rum, Kahlua,
1 cup crushed walnuts OR Trail mix.
                                                       A lovely mix of nuts and dried fruits that add both flavor and flair to the Butter Tarts.


                                                      1. Melt butter in a pot, on low heat.
                                                      2.  Add sugar, cream, and vanilla.
                                                      3. Drain and add raisins



                                    4. Add crushed  walnuts or pounded trail mix to pot and stir well.
                                    5. Stir constantly over low heat until mixture reaches a boil.
                                    6. Remove from heat and beat in 2 beaten eggs.
                                           Stir till smooth and well mixed.

  Mixture will be quite sticky and runny.
                                                   I use a 1/4c  measuring cup
                                      to scoop the mixture into the prepared tart shells.
                                                           Bake at 325 for 22-25 min.

TIP
Fresh freeze your Christmas baking in batches.
Once frozen, individual pieces are easier to handle.

  I re-use the Styrofoam trays that are found under many food products.
 They can be washed  and lined with tinfoil to create the perfect tray. 
Once filled, wrap each tray with cellophane before placing it into a freezer bag and finally into your freezer. Good wrapping is essential in maintaining future freshness.
 Freeze all baking in single layers to avoid damaging the goods.

Make sure to keep plenty of styrofoam trays on hand for use as last minute gift giving trays.
 Line with foil and fill with a selection of your frozen baking collection.
Add a few well placed chocolates a bow to the tray, along with a gift card to complete your gift giving tray.
 Large coffee cans also  make great gift containers. Frozen goodies can be gently stacked in the can with tinfoil between each. They also travel well.

 Select 4 or 5 different bakers delights that will you prepare and freeze for the season.
 Over the course of  as many nights, whip, mix, bake up the delight
 that you have chosen to make for the night.
 Mix up the shape and color of what you make. Variety is the spice of life that takes the cake!
Try Tarts, Peanut Butter Balls, Naniamo Bars, whipped and dipped Shortbread, hand dipped chocolates, Crinkle Cookies....
Accessorize, Accessorize, Accessorize
Pick up a couple box of chocolates- a few strategically placed chocolates (hand made or otherwise),
a couple of candy canes, a beautiful bow or two are just a few of the things you can do
to add seasonal festivities to the gift of love, from you.

 Joy to the tray...the day is saved.

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