Butter Tarts
To prevent butter tarts from bubbling over, stir as little as possible. Prepare sufficient pastry to line 15 medium-sized muffin cups. Do not prick.
- Pour boiling water over
- ½ cup raisins or currants
Let stand 5 minutes and drain.
- Stir together
- ¼ cup soft butter
- ½ cup lightly packed brown sugar
- Blend in
- 1-cup corn syrup
- 2 slightly beaten eggs
- 1-teaspoon vanilla
- 1 teaspoon lemon juice
- Stir in drained raisins. (I also add about ½ cup chopped walnuts or any nuts you have – not almonds)
Fill pastry lined muffin cups about 2/3 full.
Bake in 375 oven for about 15 to 20 minutes or until pastry is golden brown.
Do not allow filling to bubble. – If is does it sticks the tarts to the tin – use a thin sharp knife and cut around the outside of the pastry to loosen from pan. I let them sit for about 5 minutes before I try to take out of the pan.
- Makes 15.
(The Laura Secord Canadian Cook Book)