Grandma’s French Canadian Butter Tarts
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Yields:
-
24 tarts
ingredients
- 1 1⁄2 cups raisins
- 1⁄2 cup butter, room temperature
- 1⁄2 cup brown sugar, packed
- 2 pinches salt
- 1⁄2 teaspoon cinnamon
- 1 cup maple syrup
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
directions
- Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
- In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
- Add egg and vanilla and mix well.
- Drain raisins.
- Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts – 15 minutes. Firm tarts – 20-25 minutes.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
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