Cranberry Raisin Butter Tarts


This post is from 2014.

Tomorrow is the St. Philip’s Roast Beef Dinner. We decided that for dessert, we will be offering several bite size options. I decided to contribute something, and am going with my Cranberry Raisin Butter Tarts.

This was a recipe I decide to adapt several years ago. I took a standard butter tart recipe and made it Cranberry Raisin. Part of the reason was that when I was buying the shells(I don’t make my own pastry) they were only available as 12s or 30s. The 30s were a lot cheaper by unit, plus, I liked the idea of something that would cut some of the sweetness out of your typical butter tart. It was the height of the holiday season when I first made them so that Cranberries were also a good buy (Hey, I’m Scottish)

Cranberry Raisin Butter Tarts Recipe:

30 – 3 inch tart shells

1- cup corn syrup

2/3 – cup brown sugar (I almost always use demerera in recipes that call for brown sugar

2 – eggs slightly beaten

1/4 – cup butter

1 – 300 gram bag fresh cranberries

200 grams Thompson Seedless Raisins

100 grams slivered or sliced almonds

1 tbl frozen Orange Juice concentrate

1/2 tsp vanilla

1/4 tsp salt

If you want to do things quickly, mix your cranberries, raisins, and almonds into the syrup. I prefer to start with those ingredients. I add 3 or 4 cranberries to each shell, followed by the raisins, followed by the almonds. I find when I do that I can easily guarantee that each of the tarts has some solids as part of it’s filling.

Cranberry raisin filling

The start of the filling for the Cranberry Raisin Butter Tarts

I then mix all the other ingredients together in a medium to heavy saucepan on the stove. It’s helpful to bring the butter up to room temperature before you add the sugar and corn syrup. When I measure the corn syrup, I generally fill a one cup measure and let it overflow a bit. That way I always get the full one cup.

Cranberry Raisin Syrup

Getting the Syrup ready for the Cranberry Raisin Butter Tarts

Beat the melted brown sugar into the eggs. I then add the orange juice concentrate, salt, and vanilla extract into the mixture. Using a small measuring cup, I ladle the syrup into the Cranberry Raisin mixture. I then put in the oven at 175 degrees C or 350 degrees F for 25 minutes. I then check them and either remove or allow extra time for the pastry to brown a little more.

Finished Cranberry Raisin Butter Tart

The Finished Product.

I’ve found these tarts to be a hit time after time. Finally, a reminder that our Roast Beef Dinner starts at 5:30 pm November 11, 240 Tache Ave. Tickets are $20 adults, $8 for children 12 and under. Tickets can be reserved by calling 204-237-365, or by emailing stphilipsnorwood@shaw.ca.  Hope to see you out.

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One thought on “Cranberry Raisin Butter Tarts

  1. Pingback: Roast Beef Dinner - diningwithdonald.comdiningwithdonald.com

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