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\u201cButter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie’s Bakery in Orillia, Ontario, were the best. I certainly think so and it’s the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don’t like raisins.\u201d<\/em><\/p>\r\n\r\n\r\n\r\n \u2013 Lennie L as posted on Food.com<\/a><\/p>\r\n\r\n\r\n\r\n INGREDIENTS<\/p>\r\n\r\n\r\n\r\n pie pastry (enough to fill 16 muffin cups, your own or from a mix)<\/p>\r\n\r\n\r\n\r\n \u00bd cup cup raisins<\/p>\r\n\r\n\r\n\r\n 1\u20444 cup soft butter<\/p>\r\n\r\n\r\n\r\n 1\u20444 cup packed brown sugar<\/p>\r\n\r\n\r\n\r\n 1 pinch salt<\/p>\r\n\r\n\r\n\r\n 1\u20442 cup corn syrup<\/p>\r\n\r\n\r\n\r\n 1 egg, lightly beaten<\/p>\r\n\r\n\r\n\r\n 1\u20442 teaspoon vanilla<\/p>\r\n\r\n\r\n\r\n DIRECTIONS<\/p>\r\n\r\n\r\n\r\n 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.<\/p>\r\n\r\n\r\n\r\n In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.<\/p>\r\n\r\n\r\n\r\n 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.<\/p>\r\n\r\n\r\n\r\n Add egg and vanilla and mix well.<\/p>\r\n\r\n\r\n\r\n Drain raisins.<\/p>\r\n\r\n\r\n\r\n Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.<\/p>\r\n\r\n\r\n\r\n Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.<\/p>\r\n\r\n\r\n\r\n Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.<\/p>\r\n\r\n\r\n\r\n 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.<\/p>\r\n\r\n\r\n\r\n Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.<\/p>\r\n\r\n\r\n\r\n Serves 16<\/p>\r\n By George<\/em>\u00a0has declared July as \u201cButter Tart Month.\u201d\u00a0Here is a menu of our delectable articles<\/a>\u00a0on Canada\u2019s iconic dessert.<\/p>\r\n![\"\"](\"https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2020\/07\/Butter-Tarts-32_2-300x169.jpg\")
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