Grammy's Butter Tarts
A Canadian favourite!
Ingredients
- 1 cup brown sugar
- 6 tbsp butter
- 1 tsp vanilla
- 1/2 cup raisins - soaked in hot water for 10 minutes and then drained
- 1/2 cup white corn syrup
- 2 eggs - beaten
- 2 tsp lemon juice
- 2 tsp water
Instructions
- Make 1 lot of pastry using the Crisco recipe (below) or your favourite pastry recipe. Roll out the pastry and cut a circle about 1/4 inch larger than the top of the tart tin. If using a muffin tin, cut the circle about 1/2 inch larger all around than the muffin top, since muffin tins are deeper. Carefully lay the pastry over top and gently push it in and up the sides.
- Drain the raisins and drop 5 or 6 into the bottom of each tart shell. This ensures that each tart will have the same number of raisins. Combine the rest of the ingredients in the order given. Spoon pastry lined tart tins three-quarters full.
- Bake at 400F (200C) in a preheated oven for 12 to 15 minutes or until the tops puff and turn a golden brown. Remove immediately. When you remove them from the oven, run a knife along the inside of the tart tin to loosen any butter that might have leaked into the tin.
- Cool in the tins. When cool, remove to a serving plate.
