Tuesday, December 6, 2011

Butter Tarts


My mom’s butter tarts are a Christmas classic. 


I have to make them every year. They are so sweet, but so good! I love the gooey sweet filling and the soft raisins, oh it is like heaven.

Here is what you need,


½ cup lightly packed brown sugar
½ cup corn syrup
½ cup butter, melted
2 eggs slightly beaten
1 tsp. vanilla
¼ tsp. salt
¾ cup raisins, soaked in hot water for 10 minutes and drained

Heat your oven to 425 degrees. I used pre-made tart shells, well, because I am afraid of making my own pie crust. It has never gone well; it is my new year’s resolution to learn how to make it! So anyway make your own if you are all fancy, but I used tender flake!
Place tart shells on a lined baking sheet.
Whisk together in a medium bowl the brown sugar, corn syrup, butter, eggs, vanilla and salt.
Sprinkle a few raisins in the bottom of each tart shell. Pour the sugar mixture over the raisins until each tart is 2/3 full.

Bake for 12-15 minutes, until golden brown.
Cool completely on a rack.


I love my butter tarts right out of the freezer. I think it is because I used to sneak down to the basement and eat Christmas baking right out of the freezer, when my mom wasn’t looking! I got so used to eating it frozen; I like it better that way now!!

Jen

4 comments:

  1. love butter tarts! Especially frozen! My mom always added walnuts into hers, but they are basically the same.

    I love Christmas treats.

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  2. Haha I way prefer xmas goodies frozen too!
    Ps. Ginger Krinkles were awesome!!!

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  3. how long can you freeze them for?
    Thanks,
    Shelley

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  4. Hi Shelly! Just like with the shortbread cookies I would think if wrapped up tight in an airtight container they would last a couple of months!

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