A woman in my walking group told me that butter tarts are unknown in many of the States. I don't like them, but they are a wonderful caramel-raisin treat for many!

This is a recipe called Canadian Butter Tarts from a BBC web page.

http://www.bbcgoodfood.com/recipes/1...n-butter-tarts

Recipe from Good Food magazine, July 2003


Ingredients


  • 375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
  • 2 large eggs
  • 175g light muscovado sugar*
  • 100g raisins
  • 1 tsp vanilla extract
  • 50g butter, room temperature
  • 4 tbsp single cream
  • 50g chopped walnuts


* a dark, unrefined brown sugar. Apparently it contains more nurtrients. I think most of us in the Great White North would use brown sugar.


Method


  • Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
  • Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
  • Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.