In 1966 / 1967 The Laura Secord Chocolate Company published a Canadian cookbook that highlighted recipes from across Canada. Included is this classic Canadian Butter Tart Recipe.
Pie dough | 500 Gram ((use as required)) | |
Raisins/Currants | 1/2 Cup (8 tbs) | |
Soft butter | 60 Gram | |
Lightly packed brown sugar | 1/2 Cup (8 tbs) | |
Corn syrup | 1 Cup (16 tbs) | |
Eggs | 2 | |
Pure vanilla extract | 1 Teaspoon | |
Lemon juice | 1 Teaspoon |
GETTING READY:
1. Line 18 standard sized muffin cups with pastry.
2. Preheat oven to 190ºC (375ºF).
MAKING:
3. Pour boiling water over raisins or currants. Let stand 5 minutes and drain.
4. Stir together butter and brown sugar. Blend in corn syrup, eggs, vanilla and lemon juice. Stir in raisins or currants.
5. Fill pastry-lined muffin cups 2/3 full.
6. Bake for 15 to 20 minutes or until pastry is golden.
SERVING:
7. Allow it to cool. Serve and Enjoy!