Canadian Butter Tarts

I’ve never had one, or heard of them, but apparently Butter Tarts are a Canadian tradition. I ran across this old(ish) recipe and it sounds too good not to make some day, and I thought I’d share. What are some of the traditional recipes where YOU are from?

Apparently a national (Canadian) contest in the 1970’s concluded that these butter tarts were the best. They/the recipe is originally from Wilkie’s Bakery in Orillia, Ontario.

Notes that I’ve seen on this and other Butter tart recipes may seem self evident but as I am one of those cooks that is still learning, I know that lots of things that seem self-evident to experienced cooks really aren’t always clear to we neophytes. So here’s the note: One cannot use margarine to make butter tarts!

Butter Tart 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

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.

In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.

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.

Add egg and vanilla and mix well.

Drain raisins.

Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.

Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.

Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.

The runny type 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.

Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Makes 16.

{If you make these from this recipe, I’d love to know what you thought!}