Butter Tarts

This is a recipe I love to use with my Christmas baking. Don thinks it should be made much more often but……

This has the option of using golden raisins, chopped pecans or even using both. The choice is yours. To make 30 tarts, just double the ingredients.

  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 tsp. really good vanilla
  • pinch of salt
  • 1 tbsp. lemon juice
  • chopped pecans and/or golden raisins (as many you would like to have)

Let the butter and sugar come to the boil and whisk in the next 5 ingredients. Make sure all is well combined.

Cover the bottom of the pastry tart shells (yours or the frozen forms) with chopped pecans, raisins or both and pour the syrup over each one to just below the top edge of the pastry.

Bake in a 400 degree oven for 10 minutes. Turn down the temperature to 375 and bake a further 10-15 minutes.

Let cool in the pan before removing.

If you sample now, you had better start another recipe ‘cuz you will devour these up and then you will know why I don’t make them all the time.



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