Monday, December 22, 2014

Butter Tarts – An update



So my mom’s classic butter tarts are the best. I have been making them forever. They are always a winner!


This year I made a couple of little changes, and as a result I made the best butter tarts I have ever had! My in house taste tester gave them an A++‼

I used dark brown sugar instead of light, and I used a mixture of light and dark corn syrup. Plus I used a mixture of different raisins instead of just all one kind.


The resulting butter tart had a great depth of flavor that wasn’t too sweet. FANTASTIC!

What you need,
Makes 36 tarts

36 pre-made tart shells, I like tenderflake (you could make your own if you want to)
1 cup packed DARK brown sugar
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup butter, melted
4 eggs, lightly beaten
2 tsp. vanilla extract
½ tsp. salt
1½ cup mixed raisins (if your raisins aren’t soft soak them in hot water for 10 minutes before using)

Heat the oven to 400 degrees.  Line the tart shells up on 2 large baking sheets. 

In a large bowl, whisk together the butter, sugar, corn syrup, eggs, vanilla and salt until well combined.

Sprinkle a few raisins in the bottom of each tart shell, just enough to cover the bottom.

Pour in enough of the butter mixture to fill the tart shell up ¾ of the way. 

Bake the tarts one pan at a time in the middle of the oven for 12-15 minutes or until the pastry is golden brown and the syrup is bubbly!

Remove from the oven and let stand on the cookie sheet for 5 minutes. Then remove the tarts to a wire rack to cool completely.

You can store the tarts in an airtight container in the fridge for a week or in the freezer for 2 months, but they won’t last that long!


The dark brown sugar and the mixture of corn syrups really added a deep rich nutty flavour to the tarts. 

I hope you enjoy my updated butter tarts as much as we did! They are so darned good!

Enjoy!


Jen

2 comments:

  1. Yummy yummy yummy. Soak those raisins in Rum!!!! Can't have Christmas without butter tarts!!! We stuff ours with pecans too lol. Can you hear us drooling?? Merry Christmas from our Tiny Oven to yours πŸ’™πŸŽ„

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  2. Interesting! Good to know about the brown sugar and corn syrup! Nom nom nom.

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