Award-winning Butter Tarts

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 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

Recipe

• 1 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 in a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• 3 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 add egg and vanilla and mix well.
• 5 drain raisins.
• 6 retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• 7 bake at 400f for 15-20 minutes; filling will be lightly browned but still bubbling.
• 8 canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• 9 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 let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.