Real Canadian Butter Tarts

By Lsweetnell

You could use pre-made puff pastry or pie shells to make the shells, or make a pie shell pastry of your own.

Melt in your mouth butter tarts, oh so good! The method for baking is unusual, but will prevent the filling from boiling over.
PREP TIME 3 minutes
COOK TIME 25 minutes
SERVINGS 12 servings

Ingredients

• Another version of ingredients:
• 1 cup butter, melted
• 3 tablespoons vinegar
• 4 eggs, lightly beaten
• 4 cups brown sugar
• 2 teaspoons vanilla
• 1/4 cup currants
• /////////////////
• 1 ⁄2 cup raisins
• 1 ⁄4 cup butter, softened
• 1 ⁄4 cup brown sugar, packed
• 1 pinch salt
• 1 ⁄2 cup corn syrup
• 1 egg, lightly beaten
• 1 ⁄2 tsp vanilla
• 1 pie dough, enough to fill 16 muffin cups (your own or from a mix)
• 1 hot water (to soften raisins)

Preparation

Step 1

Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.

Let butter warm to room temp, then add the remaining ingredients. Stir until smooth.

Spoon into unbaked tart shells, filling about 2/3 full. Bake at 200 Fahrenheit for 15 minutes, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.

Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.