|Soft butter||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Corn syrup||1 Cup (16 tbs)|
|Slightly beaten eggs||2|
|Vinegar/Lemon juice||2 Teaspoon|
|Nutmeg/Cinnamon / allspice||1 Dash|
|Steamed seedless raisins||3⁄4 Cup (12 tbs)|
Cream the butter, sugar, corn syrup and salt together, and stir in beaten eggs, vanilla, vinegar and spice.
Pour boiling water over raisins and let stand 10 minutes; then drain and dry.
Roll out pastry, and cut in circles to fit deep medium-size muffin pans.
Filling is sufficient to fill approximately 14-15 tart shells.
Sprinkle 2 teaspoons raisins in the bottom of each shell, and spoon or pour the filling in until shells are 2/3 full. Bake at 400°F for 10 minutes; reduce heat to 350°F and bake 5-10 minutes longer or until pastry is golden.
Note: Do not use a beater to combine the filling ingredients.
Beating makes mixture too frothy with air, and often will cause the filling to boil over the pastry edge during baking.
For runny-type tarts make shells deep, and use the above filling for Butter Tarts.
For firmly set tarts use 3/4 cup brown sugar and 3/4 cup corn syrup, and have unbaked shells quite shallow.
You may mix in 2-3 heaping tablespoons sour cream.
This rich sweet has been a favorite of Canadians for almost a century.
Recipes differ widely, depending on the taste preference of the cook.
Sometimes butter tarts are runny and taste like butterscotch, while others may be firmly set and lightly spiced.