Ingredients
1/2 cup Raisins
1/4 cup Soft Butter
1/4 cup Packed Brown Sugar
1 pinch Salt
1/2 cup Corn Syrup
1 Egg, Lightly Beaten
1 teaspoon Vanilla
Preparation
Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cup; set aside in fridge until ready to fill.
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 the 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.
If you like firm, bake them for the full 20 minutes, even adding a minute or two if you wish.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then place on racks until completely cool. They freeze well can be made in advance an wrapped in wax paper and placed in a sealed container.c
