Best 3 Rum Tarts Aka Butter Tarts Recipes

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Indulge in the delectable goodness of Rum Tarts, also known as Butter Tarts, a classic Canadian treat that combines the rich flavors of butter, sugar, and a hint of rum. These bite-sized pastries feature a flaky, buttery crust that encases a velvety smooth filling, resulting in a perfect balance of textures and flavors. Embark on a culinary journey with our collection of Rum Tart recipes, ranging from traditional to unique variations. Discover the original Rum Tart recipe, capturing the essence of this timeless dessert. Explore creative twists like the Chocolate Rum Tart, where the richness of chocolate intertwines with the warmth of rum, or the Salted Caramel Rum Tart, where a touch of salt enhances the sweetness of caramel and rum. Find the perfect Rum Tart recipe to satisfy your sweet cravings, whether you prefer a classic taste or a contemporary twist.

Let's cook with our recipes!

RUM BUTTER TARTS WITH TOASTED PECANS RECIPE - (3.3/5)



Rum Butter Tarts with Toasted Pecans Recipe - (3.3/5) image

Provided by franny-2

Number Of Ingredients 15

Pastry
1 ¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (20 to 45 mL) ice cold water
Filling
1 egg ½ cup (125 mL) brown sugar
¼ cup (50 mL) corn syrup
2 tbsp (25 mL) dark rum
½ tsp (2 mL) pure vanilla extract
¼ cup (50 mL) melted butter
¼ to ½ cup (50 to 125 mL) coarsely chopped toasted
pecans or walnuts

Steps:

  • 1. Combine flour and salt in a medium bowl. Cut in butter and lard until butter pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water. Stir into flour mixture, adding up to 1 tbsp (15 mL) more water if needed to just moisten. Press together to form a ball of dough; then flatten, wrap and chill for 30 minutes. 2. Coat cups of a standard 12-cup muffin pan generously with cooking spray or lightly butter. Roll out pastry until thinner than usual for pie crust, about 1/8-inch (0.5-cm) thick. Use a 3-inch (8- cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups forcing dough two-thirds to three-quarters up sides. Use scraps to fill in any breaks, low sides or thin parts. Freeze 10 minutes while making filling. 3. Preheat oven to 400ºF (200ºC). 4. Beat egg lightly with a fork. Gradually add brown sugar, corn syrup, rum, vanilla and melted butter. Stir until smooth. Divide ¼ cup (50 mL) nuts among homemade shells or ½ cup (125 mL) among frozen purchased shells; spoon in filling. Bake 15 minutes or until filling is bubbly and browned. Cool in pans on racks; then run a knife around edges of tarts. Remove tarts from pans. Covered tarts keep for a day or 2 at room temperature and freeze well.

BUTTER TARTS



Butter Tarts image

Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.

Provided by Barbara

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
  • Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 85.5 g, Cholesterol 54.7 mg, Fat 31.5 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 256.2 mg, Sugar 50.2 g

BUTTER TARTS



Butter Tarts image

There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 "Five Roses Cook Book." Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.

Provided by Sara Bonisteel

Categories     easy, snack, pies and tarts, dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 12

1 1/2 cup/191 grams all-purpose flour, more for dusting
Pinch of fine sea salt
1/2 cup/113 grams cold unsalted butter or lard (103 grams), cubed
1/4 cup/60 milliliters ice water
1 large egg yolk
1 teaspoon white vinegar
1/4 cup/36 grams raisins (optional)
1 cup/220 grams packed brown sugar, light or dark (see Note)
1/2 teaspoon fine sea salt
1/4 cup/57 grams unsalted butter, softened
1 teaspoon vanilla extract
1 large egg

Steps:

  • Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
  • In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
  • Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
  • Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
  • Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
  • In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
  • Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
  • Drain the raisins and place seven or eight raisins in each chilled tart shell.
  • Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
  • A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 12 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

  • Use a heavy-bottomed saucepan to prevent the butter from burning.
  • Stir the butter and sugar mixture constantly to prevent it from crystallizing.
  • Bring the butter and sugar mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened and turned a light golden brown color.
  • Remove the saucepan from the heat and stir in the corn syrup, vanilla extract, and salt.
  • Pour the filling into the prepared tart shells and bake for 15-20 minutes, or until the filling is set and the tarts are golden brown.
  • Allow the tarts to cool for a few minutes before serving.

Conclusion:

Rum tarts, also known as butter tarts, are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of these delectable treats that will be enjoyed by everyone. So next time you're looking for a sweet treat, give rum tarts a try. You won't be disappointed!

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