|by Catherine Quevremont|
Though best known as a classic fruit dessert-essentially an inverted tart, with the pastry on the bottom-Tartes Tatin are also delicious savory sn...
1 - 10 of 127 for butter tarts
Cream egg, sugar, salt, butter, milk and vanilla. Beat thoroughly. Line tart tins with pastry ... bit more than half full. Bake at 375°F for 30 minutes.
Put first 5 ingredients into a large bowl. Beat with fork, not a mixer. Until well blended. In a baking dish sprayed with nonstick cooking spray. ...
Mix in order. Put in unbaked pastry shells. Cook at 425°F for 5 minutes then cook at 325°F for 10 minutes. . BRADY
Beat eggs lightly ... Add juice and butter. Pour into ... refrigerator. I put into pre-cooked tart shells and a ... top and put under broiler until brown.
Cream butter and sugar together, add eggs and currants. Line tart pans with pastry ... 400 degree oven, until pastry is slightly brown. Watch carefully!
Cream the butter; add sugar ... and vanilla. Line tart tins with pastry. Fill ... Bake at 375 degrees 10 to 12 minutes. Makes 1 dozen medium sized tarts.
Spoon a tablespoon ... bottom of each tart shell. Set aside. ... milk and peanut butter until well mixed. ... Leftovers may be frozen. Yields 10 to 12 servings.
Cover raisins with hot water for 5 minutes; drain. Add sugar, mix and add well beaten egg, butter and vanilla. Pour into tart shells. Serves about 12.
Mix first 6 ... pan over heat. Cool and mix with the egg. Pour into unbaked tart shells. Bake quickly at 450 degrees for 10 to 12 minutes. Makes 1 dozen.
Put first 6 ... or graham cracker tart shells. Bake at 350 degrees 20-25 minutes. Note: 1 double pie crust recipe makes about 14-16 tarts. Use cupcake tins.
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