I have to be honest...butter tarts are not my thing...normally. They are not the first thing I grab for in an assortment of treats on a tray at Christmas time...or anytime. UNLESS they are my mom's recipe. THIS is my mom's recipe.
We make them using pre-made tart shells because they are always in our freezers. You can take them out, throw them on a baking sheet and boom..you're ready to go. I CAN make my own pastry...as can you...but that recipe will come to this site on another day. For now, do whatever you like for the shell and follow this easy recipe to make the filling. You won't be sorry!
I don't know if it's the type of raisin - only use golden, or the amount of butter/sugar/corn syrup ratio that makes them perfect. I don't know if it's the baking of them until they are lightly browned but not too brown, or if it's vanilla. Truly, I think it's the whole package. Sugary goodness that just makes the tart so soft and gooey and melty.
And for diehard raisin haters...although given this tart - to be eaten with their eyes closed - I promise they would still love them...for those absolute haters...simply substitute the raisins for chopped pecans. No big deal!
Please let me know if you give them a try! I would love to hear from you in the comments below.
Best Butter Tarts
2 cups brown sugar
2 cups golden raisins* or chopped pecans
5 tbsp butter room temp
4 tbsp light corn syrup
1 tsp vanilla or rum
24 tart shells.**
Preheat oven to 400°F
Lay out tart shells on baking pan
Whip all the ingredients together in a bowl. Easiest to use a mixer, but you can do it by hand if you don't have one
Fill tart shells 2/3 full
Bake til brown and bubbly...about 12 to 15 minutes.***
You can keep on counter in container, in fridge, or freeze. They hold up really well how ever you store them.
*golden raisins are the secret to the perfect consistency. The raisins plump up as they cook. If other types of raisins are used...they don't come out just right. Pecans are a tasty no-raisin alternative.
**We use frozen tarts shells. Recipe makes 24 regular tart shells but you can use or make mini one bite shells instead. You can make your own if you like. It's easy to always have a stock of store bought shells in your freezer. No need to thaw.
***Do not over cook. Look for the brown and bubbly centre, but make sure the tart shells have good colour to them. Check out my pictures for comparison.