Prize Butter Tarts
- Ready In:
12 3 inch tarts
- 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
- 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.
Join The Conversation
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.
Watch out! This recipe is missing a wet ingredient somewhere. It turns out more like a whipped butter frosting than butter tart filling. This is the 5 Roses Recipe I found on their website: Filling: 2 eggs, 1 cup (250 mL) brown sugar, ½ tsp (2 mL) salt, 1 tbsp (15 mL) cider vinegar, ½ cup (125 mL) maple syrup, ? cup (75 mL) butter, melted, ¾ cup (175 mL) walnut, chopped, ½ cup (125 mL) currants, ½ cup (125 mL) raisins >http://www.fiveroses.ca/OurRecipes/RecipeDetail/4887?categoryId=234