Myrtle Dachuk’s Butter Tarts

 

Preheat oven to 450º F

This is the best butter tart recipe I’ve ever found.

Ingredients:

pastry to line 18 medium-size tart tins


½ cup raisins


1 cup corn syrup

⅔ cup brown sugar


2 eggs, slightly beaten

¼ cup butter

¼ tsp salt

⅔ cup chopped nuts (optional)

½ tsp vanilla


Makes 18 tarts

Method:

Line tart tins with pastry.


Soak the raisins in warm water until ready to use.


Mix corn syrup and brown sugar in a saucepan. Cook gently over direct heat for 5 minutes.


Cool slightly, then pour over beaten eggs.

Beat continuously adding butter, salt, nuts, vanilla and the drained raisins.




Fill unbaked shells two-thirds full of mixture.

Bake 10 minutes in pre-heated oven, then reduce heat to 350º F and bake until set (about 15-20 minutes)

Source: a yellowed, undated newspaper clipping