December 15, 2014

Grandma's Butter Tarts

Butter Tarts fall into the must have category for Christmas treats. Around our house, it wouldn't be Christmas without them, and every goody tray given to family and friends must include them. It's one of our traditions.



This recipe has been tested, its worth proven many times, by second helpings and sounds of delicious enjoyment as the tarts disappear from the tray each year.

After a few years of making the original recipe, I added a couple ingredients.
With or without the extra ingredients (indicated), this recipe is a keeper.

This recipe makes about 12 regular sized tarts.
I usually double the recipe and use two cookie sheets.

Begin by pre-heating the oven.
Set your temperature to 425 F if you are using a normal oven.
Set your temperature to 400 F if you are using a convection oven.

Blend softened butter, brown sugar, eggs, and vanilla in a mixing bowl.
Mix well until it is well blended and light.

A comment here about tart shells. I don't make my own.
I can make passable ones but I like the no name brand in the 30 packs.
They store well in the freezer and they work great with this recipe.
If you make your own, you are a super hero.

Line your cookie sheet(s) with tart shells.
In each shell scatter 4 or 5 butterscotch chips in the bottom.*

Add raisins to the butter/sugar/eggs mix and blend it all quick with a spoon.
Drop spoonfuls of the mix over the butterscotch chips, mostly filling the tart shell.
I know some people like a lesser filled shell and if that's you, try it that way.
I prefer a full tart personally.

Sprinkle a small splatter of Skor toffee bits across the top of the mix.*

Sprinkle the top of the tarts with bits of pecans and/or walnuts.
I like to add pieces of the nuts to a bag and roll them with a rolling pin.
It mixes the nuts and I get a variety of sizes from crushed to chunks.

If you are using a regular oven, reduce the heat to 400 F.

Place the cookie sheets of tart shells in the oven and bake for 18 minutes.
Adjust the time for your oven.

The tarts will bubble up and brown but they won't spill over.
I've tried. They refuse to do so.

Remove from the oven and cool.




For the original recipe, omit the steps and the ingredients with a star (*).









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