When I met my (former) husband, he mentioned his love of the tarts, so I made attempts to make them the way he liked them.
That said, I have not made butter tarts for years. I used to make them quite often. However, once the ex and I split, I just really didn’t bake as often and really had no reason to make them…
Well, I recently had made several pies what with Katy’s birthday and Pi Day and all… and ended up having some left over pastry. Didn’t have a TON so I thought I’d make some tarts. The only problem being that I couldn’t find my recipe that I had come up with years ago…
So going mostly from memory and looking at a few recipes on the interwebs, I gave it a shot. And they were AMAZING. I actually had to make some MORE pastry as I made too much filling (ooops!). Therefore, ended up with a LOT of tarts. Which my fat ass does not need. I took a whole bunch of them to the pub for my friends and trivia buddies and saved a couple for MTG and the kids. And maybe one for me.
Word of the tarts spread… people ate all the tarts that I left behind for others! Friends were outraged that they did not get tarts! I had to part with the kids’ rations… and was forced to make more. Long story short, there’s been a lot of tart making going on around here. And tart eating. I had to make more to fulfill demand (and to make sure I remembered the recipe correctly….)I even had to make some to ship to Toronto for Katy’s workmates at her internship… the tarts were Facebook famous…. and with good reason.. they are scrumptious. Heaven in my mouth. Caramel-y gooey deliciousness. I also made some pecan ones for a friend who doesn’t like raisins too much. Also delish.
Pastry recipe – make pastry and roll and cut out into desired number of tarts. Generally makes 24 tarts… will just depend on tin size
- 2/3 cup butter
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cup raisins
- 2 eggs
Preheat oven to 400°F.
Line tart tins with pastry. Set to chill while making filling.
Melt butter. Add sugar, corn syrup, vanilla and salt and mix well – until butter is well incorporated and not “floating” on top. Add raisins and mix. Let the mixture cool down.
Beat the eggs in a separate container. Wait until the butter/sugar mixture is sufficiently cooled off before adding eggs so that they don’t “scramble”. Mix well.
Spoon filling into tart tins – I fill nearly to the top. The tin size I have (ordinary muffin tin) makes about 24 tarts.
Cook tarts for 10 minutes at 400°F then turn down to 350°F for about 25-30 minutes or until pastry is golden and filling is bubbling. Remove from oven and let cool completely.
I like to chill them in the refrigerator as I like the filling to have that bit of “chewy” quality.
HINT: Take many tarts immediately and give away to others so you won’t eat them all!!
Another hint: If you like your filling a bit more “syrupy” you can increase the corn syrup to a full cup.
ALSO: I made some with pecans for a friend… I made half a dozen… just chopped up some pecans and placed in shells and pour syrup (without the raisins) over them.. they were a hit! My son actually preferred them too! You could just sub all nuts for the raisins.. if you prefer…