My Mother’s Butter Tarts

Bake 10 mins at 400. (Be careful they do not bubble over.) Makes 2-3 dozen

6-8 Tbsp butter

2 c brown sugar

1 c corn syrup

4 slightly beaten eggs

2 tsp vanilla

3/4 tsp salt

2 tbsp white vinegar

1 -2 c raisins (Soak 10 mins first in boiling water and drain)

1 c chopped nuts

1 c coconut

Heat all but nuts and raisins just till sugars and butter melted. Add nuts and raisins, mix well as you fill
tart shells. Bake till bubbling at 400, approx 12 minutes.

A different version, but the same method using prepared tart shells.

 1/2 cup packed brown sugar

  1/2 cup corn syrup

  1 egg

  2 tablespoons butter softened

  1 teaspoon vanilla

  1 teaspoon vinegar

  1 pinch salt
  1/4 cup currants

  1/4 cup raisin

  1/4 cup chopped pecans

  1/4 cup shredded coconut

BUTTER TARTS
Posted on Sep 23, 2011 by Joni • 18 Comments

Gooey and delightful, butter tarts are a staple treat at any Canadian holiday—
usually Christmas, but I’ve seen them at Thanksgiving and Easter as well. I
actually had no idea that they were a Canadian speciality until I moved to
Australia and my tart-loving family-to-be had no idea what they were. Check out
these other Canadian recipes too: Nanaimo bars, pumpkin pie, tourtière,
and maple syrup pie!
There are two main varieties of butter tarts—those with “impurities” such as
raisins or pecans, and those without. I guess I’m a purist because I prefer them
without the added bits, but I’ll let you decide for yourself! I did cheat a bit for
these ones and used pre-made pastry, which made making these an
absolute cinch. But man pre-made pastries come with a lot of packaging. Blech
—you sure pay for that convenience.
And I’m so sorry for not posting recently! There are happy reasons for this. One,
I just started a new job doing online marketing for Good Return, a non-profit that
does microfinance in the Asia Pacific. The transition from working at home to
being in an office full time has made me a bit shy of time to do my normal
photos & recipes… but never fear, a new balance will soon be reached! I was
also back in Canada for three weeks visiting with friends and family, and doing
lots and lots of wedding planning. (I’m sure you’ll hear plenty about that as time
wears on!) Anyway, without further ado, let’s get this show back on the road.
Butter Tarts

Makes: 12
Cooking time: 20 minutes
Difficulty: Easy
 Ingredients:

 12 premade shortcrust pastry tart bases

 2 tbsp butter
 1/2 cup brown sugar
 1/2 cup honey, golden syrup, or corn syrup
 1 egg
 1 tsp each vanilla extract and white vinegar
 1/4 cup currants, raisins, pecans, or coconut (optional)
Optional: If using raisins or currants, soak in a few tablespoons of warm brandy,
rum, or triple sec for about 20 minutes before using.

Preheat oven to 400 F / 200 C. In a microwavable bowl, soften 2 tbsp of butter

and whisk together with the sugar until creamy. Add the honey or syrup, egg,
vanilla, vinegar, and a pinch of salt and mix well. If using extra fillings, divide
these between the pastry shells now. Spoon the liquid mixture over top.

Bake for 12-15 minutes or until filling has gone golden and is bubbling. Let cool
and enjoy!