Butter Tarts

This recipe was in the Christ Lutheran School cookbook that was published in in the 1990's. It was contributed by Mrs. Scott and has become a favourite treat in our family.

Crust: We use our own recipe found here or you can use Mrs. Scott's

2 cups flour
1/2 tsp salt
1 cup shortening
4 tbsp water

Cut shortening into flour and add water to hold together in a ball. Roll out onto a lightly floured surface, cut into rounds and place in muffin tins. (We use mini muffin tins)

Filling: 1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup melted butter
1 egg
1/4 tsp salt
raisins, nuts if desired

Combine all ingredients except raisins/nuts. Mix well. Divide raisins/nuts evenly among muffin cups. Fill 2/3 full with batter. Bake at 425F for 12-15 minutes or until just set. Do not overbake.
Makes 12 large tarts.

Here is an easy variation from the Canadian Living Website

Butter Tart Squares

By The Canadian Living Test Kitchen

(based on 7 ratings)

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Servings: 16

Ingredients:

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) butter
Topping:
2 tbsp (25 mL) butter, melted
2 eggs, lightly beaten
1 cup (250 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) vanilla
Pinch salt
1 cup (250 mL) raisins
1/2 cup (125 mL) coarsely chopped pecans

Preparation:

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.

Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares.

© CanadianLiving.com