THE BEST CANADIAN BUTTER TARTS
Butter tarts are one of my all time favorite sweet treats and have been for many years. I don’t often make them because, to be absolutely frank, I would not rest until I had eaten all of them!
Canadians love their butter tarts and I have had some fine examples in other parts of the country. I think the nod goes to Quebec for the best I’ve had though. I can’t tell you the numbers of these I’ve eaten over the years, driving along the north shore of the St. Lawrence River and stopping into little bakeries along the way to sample the local versions of this perfect little pastry. Here is my favorite version.
“Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.”
1 1/2 cups packed brown sugar
1/2 cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells
Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 – 25 minutes. Watch carefully!!–they’ll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.