For some families it’s chocolate cake, or chili, or lasagna, for us, butter tarts are the main attraction for the holidays. Butter tarts are especially my dad’s absolute favourite treat. This weekend, my parents came by for a little visit. So I thought I’d invite the kids to make a mess in the kitchen and give my dad’s favourite a try. I found this recipe, and it worked out fabulously. In the end, it really ended up being easy enough for my 3 year old to do most of the baking!
- pie pastry (16 tarts, your own or tenderflake – I used tenderflake)
- 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
Preheat oven to 400F. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
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. (Caleb and I just used the paddle attachment on the good old Kitchen aid)
Add egg and vanilla and mix well.
Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts
Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. (We cooked them for 17 minutes, and they turned out a bit more consistent than we were looking for, we like them running down your chin. Next time, we will cook them for 15 minutes on the dot.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. ….and miracle of miracles. I was able to stick to just having 1 tart!! But I’m getting awfully close to my first post partum weight loss goal… and no butter tart can get in the way!!