1/4 c Butter 1/2 c Corn syrup
1/2 c Brown sugar; packed 1/2 c Raisins; or currants
1/2 ts Vanilla 12 Tart shells;lined with
1 Egg -pastry shells
“These tarts were the basis for Butter Tart Pie and Butter Tart Squares
which appeared in later decades. Another variation uses maple syrup instead
of corn syrup. …Butter Tarts are uniquely Canadian. There are theories
whether they were adpated from southern pecan pie, old-fashioned sugar
pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or
not the tarts should be runny or not, and just how runny. Opnions differ
about the use of syrup or sugar only, eggs beaten or not, currants or
raisins, and how the tart pans should be filled.”
In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
MAKES: 12 TARTS
SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_
Yields
1 servings