Butter Tarts

1. 1

   Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cup; set aside in fridge until ready to fill.

2. 2

   In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.

3. 3

   In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.

4. 4

   Add egg and vanilla and mix well.

5. 5

   Drain raisins.

6. 6

   Retrieve tart shells and divide raisins equally into all the shells; then divide butter mixture into all tarts.

7. 7

   Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.

8. 8

   Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.

9. 9

   If you like firm, bake them for the full 20 minutes, even adding a minute or two if you wish.

10. 10

    Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then place on racks until completely cool. They freeze well can be made in advance an wrapped in wax paper and placed in a sealed container.c

* Per serving · 4 servings · Values may vary.

No additional tips available.