Monday, March 21, 2011

Canadian Butter Tarts

OK - this is another uniquely Canadian recipe. There are several minor variations to it, but it is basically all the same.

I make mini bit sized ones using my mini tart pan from Pampered Chef because I can buy the pre-made pastry block from the store, cut it up into 48 little bits, and using the PC tart thing, make my tart shells in no time flat.

To make the filling, here is a quick and easy version that requires no pre-cooking. There are other versions that require you to pre-cook the filling, but it is a bit time consuming, so I cheat.


1 cup brown sugar (light muscavado)
1/2 cup raisins
1/3 cup butter (melted)
1 beaten egg
1tsp vanilla
2 tbsp milk

Melt the butter, add the brown sugar, add the pre-beaten egg then the rest of the filling ingredients (I use a large glass measuring cup) and mix well.

Spoon into your tart shells so they are about a third full.

Bake at 375c for 20-25 minutes, or until it is bubbly and the pastry is a nice golden colour.

Let cool and try not to eat them all at once!

You should get 4 dozen mini ones with this recipe.

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