Oh My These Are Good Butter Tarts |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 16 |
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I don't think you can find butter tarts in the U.S. They are a Canadian treat and this is an award winning recipe from Wilkies Bakery in Orillia, Ontario.Enjoy all Ingredients:
pie pastry...enough to fill 16, 4 inch muffin cups |
or |
16 frozen pre-prepared tart shells |
1/2 cup raisins....you may also use chopped nuts instead if you like them better |
1/4 cup soft butter |
1/4 cup packed brown sugar |
pinch of salt |
1/2 cup corn syrup |
1 egg slightly beaten |
1/2 tsp.vanilla |
Directions:
1. Prepare muffin tins by rolling out pie crust
2. cut 4 inch (approx) circles from the dough....
3. fit dough circles into muffin tin and refrigerate until ready to use
4. place raisins in a small bowl,
5. cover with hot water and let raisins soak for 30 minutes to plump
6. in a large bowl using a wooden spoon mix together the butter, brown sugar, salt and corn syrup.
7. Stir well until sugar is dissolved and butter is creamed.
8. Add egg and vanilla and beat well
9. drain the raisins..and divide the raisins (or the nuts if you are using them) evenly between the shells
10. divide the butter mixture evenly between the shells.
11. bake in a 400 f oven for 15 - 20 minutes until the filling is lightly browned but still bubbling
12. NOTE: If you like your tarts runny, bake them for 15 minutes...
13. If you want the filling set and firm, bake for 20 minutes or even a few minutes more.
14. I like them runny....
15. let the tarts cool in the tins for about 10 minutes and then remove to cool completely
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