The Great Canadian Butter Tart |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is based on one I found taped into a used cookbook and tweaked to my liking. This is the closest I've come to the heaven that is my grandmother's butter tarts. Ingredients:
1 batch double crust pie crust |
2 eggs |
1 1/2 cups packed brown sugar |
1/2 cup corn syrup |
4 tablespoons butter, melted |
1 cup currants |
1/2 cup walnuts |
2 teaspoons white vinegar |
1 pinch salt |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
3. Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
4. Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
5. Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.
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