Ingredients
pie pastry (enough to fill 16 muffin cups, your own or from a mix)- 1⁄2 cup raisins
- 1⁄4 cup soft butter
- 1⁄4 cup packed brown sugar
- 1 pinch salt
- 1⁄2 cup corn syrup
- 1 egg, lightly beaten
- 1⁄2 teaspoon vanilla
Instructions
1 _ Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2 _ In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3 _ In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4 _ Add egg and vanilla and mix well.
5 _ Drain raisins.
6 _ Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7 _ Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8 _ Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9 _ I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10 _ Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
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