Butter Tarts are a Canadian treat. I’ve never had them outside of Canada.
I made a pastry for two single crusts today and used a little more than half to make a quiche . I had enough dough left for a small tart so rather than make individual butter tarts I made one big one. I toasted some walnuts and added them to the tart.
Home Cookin Chapter: Recipes From Thibeault’s Table
Optional – 1/2 cup currants or raisins
Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using.
Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts.