Nothing says holidays in my house like butter tarts. For you Americans out there scratching your heads, here is a bit about the history of butter tarts. Sweet, full of raisins, a little bit messy to eat, these are scrumptious. I have to warn you, I do not make pastry from scratch. Instead I buy readymade tart shells, because it's just a whole lot easier.
Also, these freeze really well! I like to eat 'em straight from the freezer, actually. Just be careful how you pack them. They do best if you freeze them on a cookie sheet first until they are nice and hard, and then pack them into an airtight container with a sheet of waxed paper between the layers.
This recipe is from my mom, and I have no idea where it came from.
Ingredients:
1/2 cup seedless raisins (preferably golden)
1/4 cup butter (you must use butter, not margarine)
1/2 cup brown sugar
1/2 cup corn syrup
1/4 tsp salt
1 egg, beaten
1 tsp vanilla
about 12-14 tart shells
Pre-heat oven to 400 F.
Measure raisins into a bowl, pour boiling water over top, and allow the raisins to steep for 10 minutes. Set aside.
In a separate bowl, mix together brown sugar, corn syrup, salt, and vanilla.
Drain raisins.
Add butter directly to drained raisins and stir until butter is mostly melted.
Add to sugar mixture and combine until butter is melted. Stir in beaten egg.
Arrange the tart shells on a baking sheet, and fill tart shells 3/4 full.
Bake for about 10-12 minutes, or until pastry is browned and filling is browned and bubbly. Carefully remove from the oven and allow to cool, but be careful because the filling is very hot!
Store in an airtight container for 2-3 days, or freeze in a single layer for a few weeks.
Makes about 12-14 tarts.
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