Subject: Butter Tarts
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 02 2002 - 02:42:23 EST
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F O O D F U N N Y
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Here's one from... well, I think I better not name the
contributor.
When I was about 9 years old, my mother used to make
pancakes for my 6
year old brother and me on Saturday mornings. For some odd
reason,
mummy had a habit of pressing down on them to flatten them.
(I
imagine this was because she is from India, and it looked
more like a
roti if it wasn't nice and fluffy!) One morning I got up
enough
courage to say, "Mummy, today I don't want my pancakes
pressed." In a
split second, my smart-mouthed little brother piped in
with, "Well, do
you want them dry cleaned instead?"
I prefer to remain anonymous... in case my brother is
reading this.
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T O D A Y ' S R E C I P E
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Butter tarts have been a Canadian favorite for almost a
century. The
filling is intended to be semi-liquid when eaten, and the
mark of a
perfect butter tart is the small puddle it leaves on the
plate.
Butter Tarts
1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged
or your favorite recipe
Pour the boiling water over the raisins and let steep for 5
minutes.
Meanwhile, stir the butter and brown sugar together. Stir
in the corn
syrup, eggs, vanilla, and lemon juice, stirring as little
as possible.
Drain the raisins and stir into the filling mixture. Line
the muffin
cups with pastry dough and fill them 2/3 full with the
filling
mixture. Bake in a preheated 375F (190C) oven for 15 to 20
minutes,
until the pastry is golden brown. Do not allow the filling
to bubble.
Makes 15.
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