Recipe by Frank Butcher
Butter Tarts, a wonderful Canadian dessert, sort of like pecan pie without nuts, if you can imagine such a thing. This (old) Canadian recipe should do the trick!
Top Review by linda.winkler
These are the butter tarts my mother always made. I have her 1958 edition of the Five Roses flour recipe book open in front of me now and the recipe is the same as the one printed except the cookbook says to use 2 tblsp of milk or cream, 1/2 cup of currants (not raisins or nuts) and 1/3 cup butter. My mother always used currants and I do too. There is no maple syrup in the recipe, only brown sugar. Many butter tart recipes use maple syrup and, for some strange reason, vinegar. For me, the old Five Roses recipe is still the most authentic and the best.
- 1 cup brown sugar
- 1⁄2 cup seedless raisins or 1⁄2 cup pecans, chopped
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 pastry for double-crust pie
Directions See How It's Made
- Preheat oven to 375°F.
- Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
- Combine balance of ingredients.
- Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
- Notes: This can be made without the raisins or nuts, but they are very plain.
- I generally make these with a combination of nuts and raisins.
- Craisins can be substituted for the raisins.
- For Jam Tarts: Line tart pan cups with pastry.
- Fill cups 1/2 full with your choice of jam.
- Bake at 400°F for 20 minutes or until pastry is golden.