Wasdal Family Recipes - Dessert

Butter Tarts

Butter Tarts

Prep 20 mins
Cook 20 mins
Total 40 mins
Style Baking
Cuisine Canadian
Servings 12

Ingredients

  • 1/2 cup brown sugar (lightly packed)
  • 1/2 cup corn syrup
  • 1/4 cup butter
  • 1 ea egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  • 12 ea tart shells (store bought is fine)

Method

  1. Cream together brown sugar and butter.
  2. Add all remining ingredients EXCEPT raisins. Blend well using mixer or food processor.
  3. Line up tart shells on baking sheet and use fillling equally among the shells, filling each shell 2/3 full.
  4. Divide raisins equally among the shells, dropping them into the filling.
  5. Bake at 375ºF for 15-20 minutes or until pastry is golden. Do not let filling bubble or they will be overcooked.

Recipe Notes

This is the only recipe I have ever seen for butter tarts (from Sherry's gramma) that didn't call for soaking the raisins in warm water for 15-20 minutes before using in the butter tarts. So, as an alternative, you may want to try soaking your raisins if they are not very fresh or if they seem hard and drid out. Also, instead of whole raisins dropped in at the end, you might also try adding them to the food processor mix in the last step and pulsing to chop the raisins if you don't like whole raisins. Then just pour filling among the tart shells evenly. Also, if you like your tarts not quite so sweet, you could add a teaspoon of lemon juice to cut the sweet a bit.