How To Make Rhubarb Buttertart Pie Recipe
We love Butter Tarts... We love Rhubarb Pie! Why not combine them and see what happens??? Pure heaven! It's tart, it's sweet, it's sure to be a hit.
Ingredients:
Rhubarb:
Dice 4 cups rhubarb and add to 1/2 cup sugar in pot.
Cook until rhubarb is thick.
Butter Tart Filling:
1/3 cup soft butter
1 1/2 cup brown sugar
3 eggs
1 tsp real vanilla extract
1/3 cup cream
Method:
Cream butter and sugar together, add eggs and vanilla then cream.
Blind bake a deep dish pie shell.
Pour rhubarb mixture over bottom of pie shell.
Carefully pour butter tart filling over rhubarb, making sure not to displace rhubarb.
Bake at 350 F until set, 40 -45 minutes.
The Perfect Buttertart
The 1st annual Buttertart Festival organized by the Downtown Midland BIA happens in Midland this Sat. June 15 and there's fun for the whole family. In addition to the bake sale, artisan market and sidewalk sale that are part of the all day festivities, a judged competition will crown the Best Buttertart Baker who will receive bragging rights and the $500 first prize. The competition is steep: there are over 80 entries! Today begins our countdown to the Buttertart Smackdown. What would your criteria be if you were judging this event? We decided to ask some of the folks we met at the Midland Cultural Centre today to give us their answer to the question What is the perfect buttertart?
Betty's Traditional Southern Pecan Tarts
Betty demonstrates how to make Traditional Southern Pecan Tarts. I was inspired to make these tarts after our trip to Jean Farris Winery, where Rick and I shared a Bourbon Pecan Tart for dessert. The pecan tarts I am making in this video do not have any alcohol or chocolate chips. These are just the traditional style of pecan tarts.
Traditional Southern Pecan Tarts
3 ounces cream cheese, softened
½ cup butter, softened
1 cup flour (all-purpose or self-rising)
cooking oil spray
¾ cup firmly-packed light brown sugar
1 teaspoon butter
1 egg, well beaten
¼ teaspoon salt
1 teaspoon vanilla
2/3 cup chopped pecans
Combine 3 ounces cream cheese and ½ cup butter, and blend until smooth. Add 1 cup flour, mixing well. Refrigerate dough 1 hour. (You may use the dough immediately, if it is workable.) Shape the dough into 24 balls. Shape each ball into a small shell and place it in a muffin pan that has been sprayed with cooking oil spray. The pastry shell should cover the bottom and go up the sides of the muffin tin about ½ inch. Bake the shells at 350 degrees (F) for about 10 minutes before filling. Watch to make sure the shells do not get over-browned. While the shells are baking, make your pecan filling: Combine ¾ cup firmly-packed light brown sugar, 1 teaspoon butter, 1 well beaten egg, ¼ teaspoon salt, 1 teaspoon vanilla, and 2/3 cup chopped pecans. Bring the partially baked tart shells out of the oven and place 1 teaspoon filling into each shell. Bake at 350 degrees (F) for an additional 10 to 15 minutes. Again, watch to make sure the tarts do not get over-browned. Remove from oven and immediately remove tarts from muffin tin and place on a nice serving plate. Enjoy!!! This recipe will make 24 Traditional Southern Pecan Tarts. Love, Betty ♥♥♥♥♥
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Butter Tarts | Butter Tart Recipe | How to Make Buttertarts
Butter tarts have to be one of the easiest holiday baking recipes you can tackle. Especially if you buy your tart shells from the frozen food section. There is no shame in not making your own tart shells from scratch. We want butter tarts and we want them now!
Butter tarts require very few ingredients and you most likely have them all in your pantry if you do any baking! Mega win! Which means, you could quite literally pull these together in minutes and have the wondrous smell of baking butter tarts in your home in no time at all.
Enjoy!
Bridges
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Makes 14-15 3 inch tarts depending on how full you make them.
150g Raisins (1c)
1 Egg, large
57g Butter, salted (4T)
200g Sugar, brown (1c)
2T Milk or Cream
1 - 2T Rum or Whiskey ++ 1T if you want a background note … 2T if you want to TASTE it ++
0.75t Salt, Kosher
For the MOST ACCURATE replication, please use the gram measurements, thanks!
Grab the full recipe here:
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DISCLAIMER: This video was not sponsored. The description may contain affiliate links, which means if you click on one of the product links and make a purchase, I may receive a small commission. This helps support my channel and allows me to continue to make videos like this. Thank you for the support! Much appreciated.
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Jingle Bells (Instrumental Jazz) - E's Jammy Jams
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0:00 - Intro to Butter Tarts
0:29 - First Steps for Butter Tarts
0:54 - Butter Tart Filling
1:46 - How to tell when Butter Tarts are baked
2:04 - Final thoughts on Butter Tarts
#ButterTarts #ButterTartRecipe #ChristmasBaking
Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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The chef’s butter tarts with pecans and raisins