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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: "These tarts were the basis for Butter Tart Pie and Butter Tart Squares
which appeared in later decades. Another variation uses maple syrup
instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are
theories whether they were adapted from southern pecan pie, old-fashioned
sugar pies, or maple syrup, backwoods or vinegar pies. Squabbles arise
whether or not the tarts should be runny or not, and just how runny.
Opinions differ about the use of syrup or sugar only, eggs beaten or not,
currants or raisins, and how the tart pans should be filled."
In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
MAKES: 12 TARTS
SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_
by Carol Ferguson and Marg Fraser
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