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Award-Winning Butter Tarts
Total time: 1¼ hours
Prep time: 45 min
Chef: Lennie
16 pie pastry (fill 16 muffin cups your own or from a mix)
12 cup raisins
14 cup butter (soft)
14 cup brown sugar (packed)
1 pinch salt
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12 cup corn syrup
1 egg (lightly beaten)
12 tsp vanilla
| 1 | Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. |
| 2 | In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. |
| 3 | In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. |
| 4 | Add egg and vanilla and mix well. |
| 5 | Drain raisins. |
| 6 | Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. |
| 7 | Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. |
| 8 | Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. |
| 9 | I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. |
| 10 | Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. |
