Try this Butter Tartlets recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. Butter and flour six 4 1/2-inch-diameter tartlet pans with removable bottoms. Open crusts on floured work surface. Sprinkle each with 1 teaspoon flour. Press out cracks. Cut out six 5 1/2-inch rounds, using bowl or plate as guide. Transfer to prepared tartlet pans. Trim edges. Pierce all over with fork. Bake until light brown, piercing with fork after 5 minutes if bubbles form, about 10 minutes. Transfer to racks. Reduce oven temperature to 400F. Combine sugar and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 3 minutes. Remove from heat. Add butter and spices and stir until butter melts. Whisk eggs and vanilla in medium bowl. Gradually whisk in hot syrup. Place 2 tablespoons raisins in each tart. Divide syrup mixture among tarts. Bake until filling browns and puffs and top appears dry, about 20 minutes. Transfer racks; cool. Remove tarts from pans. Serve with frozen yogurt. Makes 6. Bon Appetit October 1993
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Serving Size: 1 Serving (1799g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5855 | ||
Calories from Fat: 3797 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 421.8g | 562 % | |
Saturated Fat 249.9g | 1250 % | |
Monounsaturated Fat 115.9g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 3039.9mg | 935 % | |
Sodium 1230.8mg | 42 % | |
Potassium 3736.6mg | 98 % | |
Total Carbohydrate 466.5g | 137 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 456.4g | ||
Protein 92.8g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5855
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