This is a sweet and tasty treat, a cherished family recipe from the 1950s.
Grandma Rempel (Ann’s Mom) always used to make butter tarts and coconut jam tarts and this was her recipe. Back in the day, the tart shells were homemade, but as convenience became more convenient, the tarts went to the store-bought type.
Mechanic
Most butter tarts use corn syrup, which keeps the filling runny. This one uses a little maple syrup instead, less than the usual corn syrup, so the filling sets firmer while staying soft.
Pastry
Skip this and use 12 store-bought frozen tart shells, set on a baking sheet, if you prefer.
- 1 cup flour
- 1 tsp baking powder
- ½ cup shortening
- 3–4 tbsp ice water
Sift the flour and baking powder together. Cut in the shortening until it looks like coarse crumbs. Sprinkle in the ice water a tablespoon at a time, mixing with a fork, until the dough just holds together.
Roll out on a floured surface. Cut rounds with a circle cutter and press them into a muffin tin.
Filling
- 2 eggs
- 1 cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 cup raisins
- 2 tbsp butter, melted
Heat the oven to 200°C (400°F).
Beat the eggs in a mixing bowl. Stir in the brown sugar, maple syrup, and vanilla, then fold in the raisins and butter.
Spoon into the tart shells, filling them only ¾ full. Bake until the pastry is golden and the filling is puffed and set, 12–15 minutes.
Cool on a rack. Store in the fridge.