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Award Winning Butter Tarts

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Ingredients

Adjust Servings:
pie pastry (enough to fill 16 muffin cups, your own or from a mix)
1/2 cup raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg, lightly beaten
1/2 teaspoon vanilla

Nutritional information

84.1
Calories
28 g
Calories From Fat
3.2 g
Total Fat
1.9 g
Saturated Fat
19.2 mg
Cholesterol
41.1 mg
Sodium
14.4 g
Carbs
0.2 g
Dietary Fiber
8.6 g
Sugars
0.6 g
Protein
36g
Serving Size

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Award Winning Butter Tarts

Features:
    Cuisine:

    This is amazing !!!

    • 85 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Award-Winning Butter Tarts, Butter tarts are a Canadian tradition Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie’s Bakery in Orillia, Ontario, were the best I certainly think so and it’s the only recipe use Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don’t like raisins , This is amazing !!!, Soooo good! used my grandmas pie crust recipe, that weve been using in our family since the 1940s This was my first time making the crust and the tarts Here are my tweaks: 1) used real butter My favorite is Plugra or Kerry butter (I live in the US) 2) I added a bit of vanilla to the piecrust, and did a tiny dust of sifted powdered sugar to the crusts Not too sweet Just to give it some interest 3) My pie crust wound up being sticky when I tried to roll it, so I rolled it in my hands and patted it into place in the muffin tin 4) A slightly thicker pastry made it easier to get out of the tin after


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    Steps

    1
    Done

    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
    Done

    in a Small Bowl, Place Raisins and Cover With Hot Tap Water; Let Stand on the Counter For 30 Minutes.

    3
    Done

    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
    Done

    Add Egg and Vanilla and Mix Well.

    5
    Done

    Drain Raisins.

    6
    Done

    Retrieve Tart Shells and Divide Raisins Equally Into All Shells; Then Divide Butter Mixture Into All Tarts.

    7
    Done

    Bake at 400f For 15-20 Minutes; Filling Will Be Lightly Browned but Still Bubbling.

    8
    Done

    Canadians Fall Into Two Camps About Butter Tarts and Are Quite Loyal to Their Favourite Type: Runny or Firm.

    9
    Done

    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
    Done

    Let Cooked Butter Tarts Cool in Pans For 10 Minutes After Removing from Oven; Then Remove and Place on Racks Until Completely Cool.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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