Happy Canadian Thanksgiving to all!
Even though butter tarts are not a traditional Tgiving dessert - pumpkin and apple pies were the standard in our family - I thought this would be a suitable occasion to post this and see what other versions are out there.
Most Americans are not familiar with this most English Canadian of sweets - a tart filled with a butterscotchy barely solid filling, with raisins or other things in it, similar to a mini pecan pie without the nuts. They are missing a treat!
The tarts are baked in standard 12 unit muffin pans lined with thickish pie pastry - make your standard (my mom's was the one on the Tenderflake lard box) and roll it out a bit thicker than you would for a pie crust; cut out circles using a saucer or other 5" round item as a guide; spray the muffin tin with vegetable spray and fit the circles into the muffin cups (OK if the pastry pleats a bit, this isn't patisserie school).
You can stick the prepared pan in the fridge while you make the filling - my mom didn't (pastry was made, rolled out, and baked - only chilled if the batch was too big for immediate use).
Filling: beat 2 eggs, 1 cup loosely packed brown sugar, 1/2 cup corn syrup (either light or dark for US bakers, the standard one in Canada is golden in colour), a pinch to 1/2 tsp salt, 1/4 cup soft butter (always salted in our house, some always kept at room temp for spreading and such recipes as this), 1/2 cup or so dark raisins or preferably currants, and 1 tsp vanilla. Mom also sometimes added a tsp of cider vinegar "to cut the sweetness".
Fill the tart shells with this - the amount makes 12 tarts - and bake at 400 deg F for 14 to 18 mins. We like them just barely set, some people prefer them firmer.
Cool in the pan on a rack and serve in twos with a good strong cup of tea (one is never enough).
Some people add chocolate chips to these - but really some things are not meant to be chocolate as far as I'm concerned.
These are ours - how do you make yours?