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Butter Tarts - Filling
(recipe, Anna Conley)
We have had such a craving for these things! I think I finally cured it. Which is good because I am all out of ingredients to make any more. lol These are such a delicious treat! They are a tradition in Canada. For my American friends, a butter tart is like a miniature pecan pie. I grew up on them with raisins, which I like to think is the traditional kind of butter tart. Only later in life did I discover that you can buy these with pecans, walnuts, or even plain. My husband’s preferred type is plain. I like ‘em plain or with pecans. I don’t mind the raisins, but I’d rather skip ‘em if given the choice.
- ½ cup pecans or walnuts or raisins
- ½ cup soft butter
- ½ cup packed brown sugar
- ⅛ tsp. salt
- 1 cup corn syrup
- 2 eggs, lightly beaten
- 1 tsp. vanilla
- Remember, we're doing a deep-dish batch with half nut/raisin and half plain. If you want all nut/raisin, or all plain, you're going to have to adjust the amounts of everything.
- If using raisins: In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- 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.
- Add eggs and vanilla and mix well.
- Drain raisins, if using.
- Retrieve tart shells and divide nuts/raisins equally into 6 shells; then divide butter mixture into all tarts.
- Bake at 400°F for 18-22 minutes; filling will be lightly browned but still bubbling.
- Bake time depends on how runny or firm you like your tarts. I like mine firm, so I baked them for 22 minutes and they were perfect. If you like them runny, check them at about 18 minutes. If you started with smaller pastry shells, ie are not making deep-dish, then you'll want to check on them sooner, around the 15 minute mark.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.