Prep 15 mins
Cook 20 mins
Butter tarts are one of the things that gives Canada the reputation of the world's best country to live in. Their sweetness explodes in the mouth and dribbles down the chin. Butter tart eaters are divided on whether the filling should be runny or not. They are the quintessential after-school treat. Canadians can buy good ones ready made but for the rest of the world, here is the genuine recipe.
- pastry for double-crust pie
- 1⁄3 cup butter
- 1⁄2 cup corn syrup
- 1⁄2 cup brown sugar
- 2⁄3 cup raisins
- 1 teaspoon rum
- 1⁄4 teaspoon salt
- 1 egg
- Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
- Use these rounds to line 14 muffin cups.
- Melt butter in small saucepan.
- Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
- Lightly beat the egg and add to raisin mixture.
- Use mixture to fill pastry lined cups 3/4 full.
- Bake in 425°F oven for 20 minutes or until pastry is golden.
- Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
I made these this morning it was snowing I needed something to do. well they are perfect. I have already eaten 2 of them..so i Have to stay out of the kitchen now. Thanks great recipe, a keeper.
This recipe is simple, delicious and quick. I used dark rum and added walnuts. My search for the perfect butter tart recipe is over. Thank you.
I was intrigued by these, so had to make them for dessert tonight. They were very good, very sweet and gooey, just what we wanted. I had to cut the baking time back to about 15 minutes because they were browning quite quickly, and I was afraid the crust would burn if left any longer. Also, my yield on these was 8 tarts (perhaps my muffin tins were bigger). Thanks for posting, I will make these again.