Butter tarts are the ultimate Canadian treat. My grandmother used to make the most decadent and delicious butter tarts - she made them in such a special way that the ooey-gooey filling poured out after the first bite. I’m sad that I never got the chance to ask her for a copy of her recipe. There are a ton of great recipes out there including this one. I didn’t feel like making the crust from scratch so I saved 30 minutes by buying pre-made tart shells. From start to finish, these tarts take about 25 from start to …devouring.
Butter Tarts
Yield: 16
Prep Time: 10 min
Cook Time: 16 min
Total Time: 26 min
Ingredients:
16 (purchased) small frozen tart shells - I used Tenderflake brand
2 eggs
3/4 cup ( 175 mL) corn syrup
1/4 cup liquid honey
1 tbsp maple syrup - use the real stuff if you can
1 tsp vanilla
1/2 cup brown sugar
1 tbsp all-purpose flour
1/4 cup unsalted butter, melted
1/4 cup raisins - if desiredDirections:
Preheat oven to 375F. If you buy the Tenderflake frozen shells (16 per box), they will be in foil cups. Leave them in the cups and place tart shells on a baking sheet.
In a large bowl, whisk eggs with corn syrup and add the honey, syrup and vanilla until well blended.
Next, stir in brown sugar and flour and butter until evenly mixed.If you want to add raisins, add a few in the over bottoms of shells and pour filling over top.
Bake on bottom rack for 16 minutes and cool.Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Adapted from Chatelaine.com
