Ingredients for Award Winning Butter Tarts
- enough pie dough for 12 tarts
- ½ cup raisins
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ teaspoon salt
- ½ cup light corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
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How to Make Award Winning Butter Tarts
- Preheat oven to 400°F (200°C).
- Roll out pie dough to ⅛ inch thickness and use a 4-inch cookie cutter or glass to cut out 12 circles.
- Gently press dough circles into 12 muffin cups.
- Refrigerate tart shells for at least 15 minutes.
- In a small bowl, combine ½ cup raisins and cover with hot tap water. Let stand for 30 minutes.
- Meanwhile, in a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Stir in ½ cup light corn syrup and ¼ teaspoon salt until well combined.
- Beat in 1 large egg and 1 teaspoon vanilla extract until smooth.
- Drain the raisins well. Add ½ cup chopped walnuts (optional) to the drained raisins.
- Evenly divide the raisin and walnut mixture among the prepared tart shells.
- Pour the butter mixture evenly over the raisin and walnut mixture in each tart shell, filling almost to the top.
- Bake for 15-20 minutes, or until the filling is lightly browned and bubbling. For a runnier tart, bake for 15 minutes. For a firmer tart, bake for 20 minutes or slightly longer.
- Let the butter tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
9g
Carbs
4g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Pies And Tarts Desserts Lunch Eggs Dairy Canadian Oven Easy Potluck Dinner Party Heirloom Historical Holiday Event Kid Friendly Picnic Vegetarian Pies Dietary Christmas Low Sodium Comfort Food Ontario Low In Something Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
