Butter Tart Filling
By kimmie
Rate this recipe
3.1/5
(7 Votes)
Ingredients
- Butter Tarts
- 3 Tbsp. butter 1/3 cup raisins
- 1 egg 1/3 cup currants
- 1 cup brown sugar 1/3 cup walnuts
- ½ tsp. salt ½ tsp. vanilla
- Drop of milk
- On stove top, melt butter, add brown sugar, egg and vanilla. Then add other ingredients.
- ALWAYS DOUBLE RECIPE.
- Use premade tart shells and bake as per directions. Fill tart shells 2/3 full…too much and they will flow over.
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
On stove top, melt butter, add brown sugar, egg and vanilla.
Always Double recipe Mmmmmmmmmmmm
You'll also love
-
butter tart squares
4.6/5
(5 Votes)
-
Edible Peanut Butter Cookie Dough
2.7/5
(11 Votes)
-
Chocolate Walnut Silk Pie
2.7/5
(11 Votes)
-
Mom's Gumdrop Cookies
3.1/5
(8 Votes)
-
Pure Cane Sorghum and Pecan Butter
3.1/5
(24 Votes)
-
Vegan/Gluten Free Raw Dark...
3/5
(30 Votes)
-
How You Like Them Apples, Nancy?
3/5
(20 Votes)
-
Vegan/ Gluten Free Raw Lime Mousse...
3/5
(33 Votes)
Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
Review this recipe