It’s December, and that brings on the cycle of madness known as Christmas baking. Every year, I make these, which are the best butter tarts I have ever tasted. The recipe came from a lovely lady called Katie Baxter, who called them Regal Butter Tarts.
Best Butter Tarts
- 1 1/4 cups flour
- 1/2 cup butter
- 1/4 cup brown sugar
- pinch of salt
Cut the butter into the flour until it resembles cornmeal. Then cut in the sugar and salt. Press into muffin cups, and bake at 325F for about 15 minutes. Or, if you prefer, use you own favourite pastry or pre-made tart shells.
- 1 cup raisins (scalded)
- 1 tablespoon butter
- 1 egg (slightly beaten)
- 1 cup brown sugar
- 1 teaspoon vanilla
Put the raisins in a small pot and cover with water. Bring to a boil and cook for a couple of minutes. Drain off the water, and let the butter melt into the hot raisins. When cool, add the egg, sugar and vanilla. Divide among the tart shells, and bake at 425F for 12-15 minutes.
When cool, remove from pan. Makes one dozen.
I’d love to know what you think.