I know I have a large following in the United States, and some of you may have even tried these, but I guess that technically these desserts are considered”Canadian”.
I made a couple of different recipes the other day and tested them out on a few neighbours.
The consensus was that this recipe was better than the one I tried from Canadian Living (but it was close).
I thought I’d share the “Award Winning Recipe” from Food.com;
You will need:
- 1/2 cup raisins
- 1/4 cup soft butter
- 1/4 cup packed brown sugar
- 1 pinch salt
- 1/2 cup corn syrup (or for truly maple tarts, use pure Maple syrup) Note: I used Lyle’s Golden Syrup
- 1 egg, lightly beaten
- 1/2 tsp vanilla
- 16 pre-made tart shells
- 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 egg and vanilla and mix well.
- Drain raisins.
- Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
- Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. 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.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Look at that!
Dripping down my fingers!
With the Lyle’s Golden Syrup, it has an almost toffee-like taste….
that you’ll want to lick off of the plate.
Have a great one!
|Between Naps on the Porch|