Award-Winning Butter Tarts


pie pastry (enough to fill 16 muffin cups, your own or from a mix)
  • 1⁄2 cup raisins
  • 1⁄4 cup soft butter
  • 1⁄4 cup packed brown sugar
  • 1 pinch salt
  • 1⁄2 cup corn syrup
  • 1 egg, lightly beaten
  • 1⁄2 teaspoon vanilla


1 _ Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.

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

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 _ Add egg and vanilla and mix well.

5 _ Drain raisins.

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

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

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

9 _ I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.

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