Grandma’S French Canadian Butter Tarts

1. 1

   Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).

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, maple syrup, and cinnamon. 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 shells; then divide butter mixture into all tarts.

7. 7

   Bake at 400u00b0F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.

8. 8

   Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.