Now that the urge to experiment has largely passed, it is time to return to more traditional baking. Yesterday’s fare was a family Christmas staple: the butter tart.
Now before you get all excited about them, I need to confess something. I didn’t make the pastry from scratch this year. I cheated and bought frozen tart shells. If you cheat too you’ll find these treats ridiculously easy to make. (Especially if you have little hands who can count out raisins to put in each shell…)
If you’re the type who likes to bake pastry from scratch I’m sure you already have a dandy recipe and certainly aren’t lurking around my blog to learn how to do it. If you aren’t one of those people, then you likely plan on cheating like I did and don’t need a pastry recipe either.
Let’s get to the point now, shall we?
The filling… ooooo, the ooey gooey filling!
(The quantities below make enough filling for 12 regular tarts or roughly 24 small ones.)
1/2 cup brown sugar, lightly packed
1/2 cup corn syrup
1/4 cup melted butter
1 tsp vanilla
1 mL salt
3/4 cup raisins
Combine all the ingredients except for the raisins.
Place the raisins in the bottom of the tart shells (I find 10-12 is good for regular tarts, and 6 is great for the small ones).
Fill each shell 2/3 full with the syrup mixture. Don’t over fill or it will bubble up and ooze all over your baking sheet or oven!
Bake at 425 (on the bottom rack) for 12-15 minutes or until just set.
Don’t over bake (under baking makes them runnier).
Trust me, you want them to ooze.