Butter tarts

Yield: 1 servings

Ingredients:

1/4 c Butter 1/2 c Corn syrup
1/2 c Brown sugar; packed 1/2 c Raisins; or currants
1/2 ts Vanilla 12 Tart shells;lined with
1 Egg -pastry shells

Instructions:

These tarts were the basis for Butter Tart Pie and Butter Tart Squares

which appeared in later decades. Another variation uses maple syrup instead

of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories

whether they were adpated from southern pecan pie, old-fashioned sugar

pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or

not the tarts should be runny or not, and just how runny. Opnions differ

about the use of syrup or sugar only, eggs beaten or not, currants or

raisins, and how the tart pans should be filled. In bowl cream together butter sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_