One evening last week my husband said, “I have a craving for Butter Tarts.” To which I replied, “Huh?” You would be surprised how often this repertoire happens in our household. Canada so close yet so far away.
Apparently the Canadian’s have been keeping a lovely little secret from the rest of the world. That being these ridiculously delicious little butter tarts that can best be described as Pecan Pie sans pecans.
They are a cinch to make and absolutely fantastic with a strong cup of coffee. They are a great addition to any dessert table or picnic basket. One word of caution, they are VERY gooey, so I would not recommend in circumstances where licking your fingers is not acceptable.
Let me know if you like ‘em…eh?
Canadian Butter Tarts
Serving 8 individual tarts
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon melted butter
1/2 cup raisins
8 (3 inch) unbaked tart shells (This is the easy way out. You could also make your own pie dough or purchase ready made pie dough and cut circles out accordingly)
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 12 minutes, until filling is set and pastry is golden brown.