Myrtle Dachuk’s Butter Tarts


Preheat oven to 450º F

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


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


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