The Great Canadian Butter Tart

This recipe is based on one I found taped into a used cookbook and tweaked to my liking. This is the closest I've come to the heaven that is my grandmother's butter tarts.

• Ready In: 1 hr
• Serves: 8-12
• Yields: 24 tarts

Ingredients

• 1  batch  double crust pie crust
• 2  eggs
• 1 1⁄2 cups  packed brown sugar
• 1⁄2 cup corn syrup
• 4  tablespoons butter, melted
• 1  cup currants
• 1⁄2 cup walnuts
• 2  teaspoons white vinegar
• 1  pinch salt
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
3. Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
4. Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
5. Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.