Butter Tarts Canadian
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14261. Report a problem with this recipe.
Title: Butter tarts
Categories: Canadian, Tarts
Yield: 1 servings
1/4 c Butter
1/2 c Brown sugar; packed
1/2 ts Vanilla
1/2 c Corn syrup
1/2 c Raisins; or currants
12 Tart shells;lined with
"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 adapted from southern pecan pie,
old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies.
Squabbles arise whether or not the tarts should be runny or not, and
just how runny. Opinions differ about the use of syrup or sugar only,
eggs beaten or not, currants or raisins, and how the tart pans should
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
Didn't find the recipe you were looking for? Search for more here!