Sunday, September 4, 2011


I had some extra pie dough from the pies I was making and didn't know what to do with it.  I thought about it for a bit and then decided that butter tarts were the way to go.  I also learned that "Butter Tarts" are a Canadian thing.  Who knew?  I just thought they were a normal part of life... eh!  If you have never heard of these little beauties, make sure you give them a try!

I went to make them and was a little disappointed because my mom was away on a camping trip to the states, so I couldn't call her to get her AMAZING recipe.  I searched online and came across one from and thought I'd share it with you. No offence mom... but I think these have yours beat!

Batter in the tart shells

Pie Pastry (enough to fill 12 muffin tins)
1/2 Cup Raisins
1/4 Cup Butter, Softened
1/4 Cup Brown Sugar, Packed
1 Pinch Salt
1/2 Cup Corn Syrup
1 Egg, Lightly Beaten
1/2 tsp. Vanilla

DIRECTIONS: Pre-heat oven to 400F

Prepare muffin tins by filling with tart shells

In a small bowl, soak raisins in hot tap water.  Set aside for 30 mins.

In a large bowl, using a wooden spoon, mix together the butter, brown sugar, salt and corn syrup.  Stir well until sugar is dissolved and butter is creamed (I cheat and use my mixer).  Add the egg and vanilla and mix well.

Drain the raisins.  Divide the raisins equally between the tart shells.  Divide the batter equally into the shells.  Bake at 400F for 15-20 mins**.  Filling will be lightly browned and still bubbling when removed.

Let cool in the pan for 10 mins and then transfer to a rack to finish cooling. (I had to run a knife around the tarts to get them out)

** Your preference will determine the cooking time.  If you like them runny cook less, if you like them a little firmer and chewier cook longer.  You can cook up to 25 mins, just be sure not to burn them.

1 comment:

  1. Well it makes sense that they're Canadian, cuz they're fabulous!!!

    Yours look delectable, and now I'm hungry again....