Canadian Butter Tarts
I normally don’t share recipes. After all, some are family secrets. My friend Jon in Ottawa asked me if I knew when National Butter Tart Day was. I didn’t even know such a thing existed. Well Virginia, it is on June 1st.
Here is my recipe. If you make them, let me know how they turn out.
Canadian Butter Tarts
Wayno Guerrini
May 31, 2020
I was first introduced to Canadian Butter tarts, by Pastor Kirk Perry
of Brockville Wesleyan Church in one of his sermons. I asked my friend
Shelagh, what’s a butter tart? She dutifully sent me her Grandmother’s
recipe. Well a few trials later…I put an amalgam of her recipe, with
another recipe, and modified them, to suit my needs. So apologies to
all my Canadian Friends, if this isn’t quite…kosher.
First, pre-heat your oven to 400F.
The ingredients:
3/4 cup of Golden Raisins
1/2 cup of brown sugar
1/4 cup (1 stick) of browned butter
2 eggs
1/2 cup of Real Canadian Maple Syrup (tm)
3–5 tablespoons of Flour
1 tablespoon of Vanilla
1/8 teaspoon of salt
1/4 cup of fresh lemon juice
zest from 1 large or 2 medium lemons
1/3–1/2 cup of chopped walnuts
Any pre-made pie dough.
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First, beat the eggs and add to a bowl.
Add rest of ingredients to bowl and blend together.
Use a 3 inch cup to cut the pie dough into circles.
Spray cupcake papers with cooking spray.
Place the pie dough circles into separate cupcake paper.
Spoon the mixture into pie dough shells.
Bake 8 minutes at 400F, then rotate cupcake pans,
front to back and side to side. Bake for another 6–8 minutes.
Cool, and enjoy.
Makes 24–30 tarts.
