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Butter Tarts

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/jenarrr/6737833361/">http://www.flickr.com/photos/jenarrr/6737833361/</a></p>
Ingredients
  Soft butter 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Corn syrup 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Slightly beaten eggs 2
  Vanilla 1 Teaspoon
  Vinegar/Lemon juice 2 Teaspoon
  Nutmeg/Cinnamon / allspice 1 Dash
  Steamed seedless raisins 3⁄4 Cup (12 tbs)
  Pastry 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party

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