Got a sweet tooth? If so, I know I shouldn’t encourage you. Sugar is bad for you. No ifs, ands, or buts. But sometimes, you want to live dangerously. You want something sinful. These are that something. This is a traditional recipe for Butter Tarts. I won’t lie, they aren’t healthy. They are pure evil.
Yield: 12 medium
- Shortcrust Pastry – enough to line the 12 cups in a medium muffin tin.
Wicked Good Filling:
- 2 eggs, beaten
- 1 cup loosely packed brown sugar
- 1/2 cup corn syrup* (either light or dark for US bakers, the standard one in Canada is golden in colour),
- 1/4 tsp salt
- 1/4 cup soft butter (salted)
- 1/2 cup raisins or currants
- 1/2 cup chopped pecans (optional)
- 1 tsp vanilla
- 1 tsp of cider vinegar (optional)
- The tarts are baked in standard 12 unit muffin pans lined with shortcrust pastry, rolled slightly thicker than you would for a pie.
- Cut out circles using a saucer or other 5″ round item as a guide.
- Spray the muffin tin lightly with vegetable spray to facilitate removal.
- Fit the circles into the muffin cups.
- Fill the tart shells with the wicked good filling. Do your best to distribute the raisins and nuts equally*
- Bake at 400F for 14 to 18 mins. I prefer them just barely set, some people prefer them firmer – if you do, bake them longer.
- Cool in the pan on a rack. Then carefully remove.
No worry about storage – they won’t last long**. We won’t discuss calories.
* When I make this I don’t actually mix the raisins (and nuts if I am using them) into the liquid – I divide them evenly into the 12 tarts and then pour the liquid mixture in.
**Should you not be able to eat them all within a couple of days you should freeze them. Just wrap individually in plastic wrap and pop in the freezer. Fifty bucks says you’ll be gnawing at them frozen before too long.