I think you would be hard pressed to find a Maritimer who doesn’t love butter tarts. The mere word of butter anything and I get excited. It is sometimes hard to fathom that butter tarts with their simple ingredients tastes so delicious. These are so rich and decadent I only make them at Christmas to doubly savour the treat. If your waistline can handle it, I recommend you make these as often as you can! Better yet, share them in your dooryard. These will soon become a new family and friend favourite that will precede your reputation.
PRIZE WINNING BUTTER TARTS
- pre-made 3 inch tart shells or pastry for double-crust pie (recipe not provided)
- 1 c packed brown sugar
- 1/3 c butter melted
- 1 egg, beaten
- 2 tbsp milk
- 1 tsp vanilla
- 1/2 c seedless raisins or 1/2 cup pecans, chopped, optional
Preheat oven to 375°F. Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
Combine balance of ingredients. Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes at 400F until filling has cooked and pastry is golden.