Got it! The right butter tart recipe

Ahhh….. I finally have the right butter tart recipe. It’s on the leaky side, as you can see from the picture, but the flavour is so great and the raisins so juicy that I’m willing to compromise on the solid texture.

I had the pastry sitting ready in my freezer, and since Jen W was coming over this afternoon for a couple of hours to keep me company, I decided I should take my latest trial recipe and put this together for her. I got the recipe off the web– apparently this recipe won an award in a Canadian competition years ago for the best butter tart, so I won’t feel guilty about replicating someone else’s recipe here.

Butter Tarts

1/2 cup raisins

1/4 cup soft butter

1/4 cup brown sugar

pinch salt

1/2 cup corn syrup

1 egg, lightly beaten

1/2 tsp vanilla

Prepare a shortcrust pastry and cut 4-inch circles; place these in a muffin tin (you’ll need 8 circles). Chill until ready to use.

In a small bowl, cover the raisins with hot tap water and leave for 30 minutes on the counter.

In a large bowl, with a wooden spoon, mix together the soft butter, brown sugar, salt, and corn syrup; stir until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well.

Drain raisins. Divide them equally amongst the 8 prepared pastry shells. Pour over the butter mixture, filling the shells but leaving some space at the top.

Bake in a preheated oven at 400F for 25 minutes. Filling will be browned and may still look a bit liquid in the centres.

Let tarts cools in the pan for 15 minutes after taking them from the oven; then remove and place on racks until cool.

These are really good– they have the taste of butter to them, which is so addictive.