Award Winning Butter Tarts

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Butter tarts are a canadian tradition. Waaaay back in the 1970s, a national contest here in canada concluded that these butter tarts, originating from wilkie's bakery in orillia, ontario, were the best. I certainly think so and it's the only recipe i use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

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Steps

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Prepare muffin pans by rolling out pie dough and cutting 4-inch circles.

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Fit dough circles into muffin cups.

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Set aside in fridge until ready to fill.

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In a small bowl , place raisins and cover with hot tap water.

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Let stand on the counter for 30 minutes.

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In a large bowl , using a wooden spoon , mix together the soft butter , brown sugar , salt and corn syrup.

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Stir well until sugar is dissolved and butter is creamed.

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Add egg and vanilla and mix well.

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Drain raisins.

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Retrieve tart shells and divide raisins equally into all shells.

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Then divide butter mixture into all tarts.

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Bake at 400f for 15-20 minutes.

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Filling will be lightly browned but still bubbling.

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

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I like runny-- the type that dribbles when you bite into one.

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

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Let cooked butter tarts cool in pans for 10 minute.

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Ingredients

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pie pastry, raisins, butter, brown sugar, salt, corn syrup, egg, vanilla