Canadian Butter Tarts with Walnuts and Raisins...

Recently on a cool fall evening I tried a new soup recipe (in clear mug) and enjoyed it with a grilled ham and cheese sandwich. Yum.

AND I made butter tarts.  Butter tarts are considered one of Canada's quintessential desserts.  I like to make an easy crust using butter.  The Pate Brizee butter crust recipe is from Joy of Baking but because I like the filling to be slightly runny I use a Canadian Living recipe (follow below) which has corn syrup in it.  Joy of Baking is a great site.   I process it in a food processor so its VERY easy.

then into the fridge to cool for about an hour

meanwhile you make the filling which includes eggs, corn syrup, brown sugar, butter and vanilla..  The filling is from Canadian Living magazine and I have been making it for years....(but use the crust recipe above)

I like walnuts and raisins in mine which I put in before spooning in the filling...You can make them plain or with just raisins.  The choice is yours....

and goes into the oven like this with the filling....

and comes out like this 20-25 minutes later when the filling has settled and the crust is lightly brown...

There are 2 distinct butter tart lovers. Those who like a regular butter tart filling and those who like a more RUNNY butter tart. I am of the latter...with corn syrup and cooked just until lightly browned.   If you haven't given them a try...you should!..and if you do let me know how you like them.   Yum....Judi xoxo

Butter Tarts

Yesterday for dessert I made some Butter Tarts. Now I really love them with raisins but alas I didn't have any...so I made them as Walnut Butter Tarts. It was so nice and easy to make them because I used the Pilsbury Rolled dough to make the tart shells. Don't they look nice on the pretty, blue, thrifted cake/goodie stand from last weekend? I had some minced meat left in a jar in the fridge from Christmas and some extra pastry so I made 3 mini tart shells too. Those are Marc's favourites.

This is the Recipe if you'd like to make them..

Ingredients:

1/2 cup corn syrup

1/2 cup brown sugar

1/4 cup butter

1 egg, slightly beaten

1 tsp vanilla

1/4 tsp salt

3/4 cup raisins or walnuts or pecans (or add raisins and nuts)

Pastry for double crust.

Method:

In heavy saucepan add all ingredients except raisins/nuts stirring on medium heat to melt. When all is mixed in well and melted add the raisins or walnuts.

Using 4" round biscuit cutter (or glass) cut out 9 rounds of pastry and line medium size muffin tin. Pour the filling using a measuring cup fill tart shells 2/3 full.

Bake at 400F for 10 minutes and lower to 350F and bake additional 5 minutes or until pastry is just beginning to brown. Do not overcook to keep the filling more runny than dry.

Cool in pan on rack. Remove and keep in airtight tan.

Yummy and simple too! Have a lovely day... Judi xoxo