Butter Tarts

Up here in the great white north, we have a version of pecan pie. I say a version because the filling is similar in some ways, in the sense that it is ooey gooey and changes from every family and recipe. Also there is the great debate surrounding these tarts... To add raisins, or to not add raisins... that is the question?

In my family some like raisins and some don't, so when we make the filling we actually don't add raisins. What we do instead is add some raisins to the tart shell and then add the filling, that way you can easily make half without and half with. Me though I am a raisin girl. 

The recipe I am about to share, is one that has been passed down from generation to generation. This is my Great Aunt Joe's recipe and is a family treasure, my Mom told me it is around 100 years old and possible older. It is a simple recipe that takes a total of 30 minutes to make these tarts. What is awesome too is these can be frozen and brought to room temperature when you are ready to eat them. It is perfect for when you have a ton of Holiday baking to do and want to start in November so you won't feel rushed.

Butter Tarts

Ingredients:

2 cups of brown sugar
2 Tablespoons of white vinegar
1 teaspoon of pure vanilla extract
1/2 cup of salted butter
1/2 cup of hot water
2 large eggs
1/2 cup of raisins
24 tart shells

Directions:

Preheat oven to 350F.

In a medium sized pot add the brown sugar, vinegar, vanilla, butter and hot water. Stir together, and on a medium heat bring the filling to a boil while stirring frequently. 

In a large glass measuring cup or in a bowl, whisk your eggs. Once the filling has come to a boil, slowly, very slowly, whisk half of the boiling filling into the eggs. Then pour the mixture back into the pot and whisk together. Place back on the heat for 1 minute and stir.

On a large baking sheet place your prepared tart shells, add some raisins into the bottom of each shell, or leave out. Then fill the tarts 3/4 of the way full with the filling. Bake in the oven for 15 minutes, or until the shells are a light golden brown and cooked through.

Remove from the oven and allow to cool for 30 minutes before eating. Cool completely before freezing in an airtight container.

Butter Tarts

Do you have a family treasure recipe that has been handed down from generation to generation? I love the heritage and love behind family recipes.

Happy Baking!
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