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Butter Tarts Recipe

Butter Tarts Ingredients

  • Butter Tarts
    Butter Tarts

    2 cups all-purpose flour

  • 1 cup shortening
  • 1/2 teaspoon salt
  • 5 tablespoons ice water
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

How to make Butter Tarts

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
  • Butter Tarts is ready to serve.

Servings: 12

Mince Meat Tarts Recipe

Mince Meat Tarts Ingredients

  • Mince Meat Tarts Recipe
    Mince Meat Tarts Recipe

    2 large Golden Delicious apples, peeled and grated

  • 1 -12 ounce (1 1/2 cups) (340 grams) can frozen apple juice concentrate, thawed
  • 1 cup (85 grams) dried apples, chopped
  • 3/4 cup (120 grams) dark raisins
  • 3/4 cup (120 grams) golden raisins
  • 3/4 cup (90 grams) dried currants
  • 3/4 cup (105 grams) dried cranberries
  • 2/3 cup (120 grams) mixed candied peel
  • 1/3 cup (60 grams) candied lemon peel
  • 1/2 cup (105 grams) dark brown sugar
  • 1/2 cup (120 ml) dark rum
  • 1/2 cup (120 ml) brandy or cognac
  • 4 tablespoons (57 grams) unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Pate Brisee (Short Crust Pastry):

  • 2 1/2 cups (350 grams) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon (30 grams) granulated white sugar
  • 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
  • 1/4 to 1/2 cup (60 – 120 ml) ice water

How to make Homemade Mincemeat:

  • Mince Meat Tarts Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 25-30 minutes, or until the liquid is almost evaporated. Transfer the mincemeat to a large bowl and let it cool completely. Cover with plastic wrap and place in the refrigerator, at least overnight, or up to a month. Note: If storing longer than a week, stir in a little rum or brandy (about 1/4 cup (60 ml)) every week. Note: Since you only need 3 cups of mincemeat for this tart, you will have 3 cups left over for another use.
  • Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
  • Turn the dough onto your work surface and gather into a ball. Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
  • Mincemeat Tart: Preheat the oven to 375 degrees F (190 degree C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, one – 8 or 9 inch (20-23 cm) tart pan. Place the tart pan on a larger baking sheet.
  • Remove one round of pastry and on a lightly floured surface, roll the pastry into a 1/8-inch (3 mm) thick circle. To make sure the pastry is large enough, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about two inches larger than the pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
  • When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry onto the bottom and up the sides of pan. Trim the edges of the pastry so you have about 1/2 inch (6 mm) overhang. Fill the tart shell with 3 cups of the homemade mincemeat and dot with butter.
  • Then remove the second round of pastry and roll it into a round circle that is about 1/8 inch (3 mm) thick. Using a pizza cutter or fluted edged pastry wheel, cut the pastry into 3/4 inch (2 cm) wide strips. Using an offset spatula gently transfer the strips to the tart pan. Lay the strips, evenly spaced, across the tart and then turn the pan a quarter turn and lay the remaining strips across the first strips so you have a lattice pattern. Seal and trim the edges of the strips to fit the tart pan.
  • Bake for about 45 minutes or until the pastry has lightly browned. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with vanilla ice cream. This tart can be frozen.
  • Mince Meat Tarts is ready to serve.

Cheese Tarts Recipe


  • Oil 1 tbsp
  • Large onion, very thinly sliced 1
  • Butter, melted 25 gm
  • Eggs 2
  • Single cream 57 ml
  • Nutmeg, ground 1/4 tsp
  • Mature Cheddar cheese, grated 50 gm
  • Salt and pepper to taste

For the shortcrust pastry:

  • Flour 250 gm
  • Butter 110 gm
  • Water 2 cup


  • For the pastry, rub the butter into the flour with the fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the water and knead into a dough (it should not be sticky).
  • Wrap and chill for 30 minutes.
  • Heat the oil in a nonstick frying pan and cook the onion slices for 2-3 minutes or until softened.
  • Roll out the pastry dough into a sheet.
  • Cut into squares and use to line 4 patty tins.
  • Brush with the melted butter.
  • Lightly beat the eggs, cream and nutmeg together and season with the salt and pepper.
  • Divide the onion slices between the pastry cases and top with the beaten egg mixture.
  • Sprinkle the Cheddar cheese and bake at 190°C for 15-20 minutes.

Prep Time: 35-40 Mins
Cook Time: 25 Mins
Serves: As Desired