Perfect Butter Tarts
photo by lilsweetie
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
14 tarts
- Serves:
- 14
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.