Butter Tarts

A Canadian classic! I had never tried theses before but I had a friend from Canada make them and they thought it tasted like the originals!
The Crust
1 1/3 c. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. kosher salt
10 tbsp. melted butter

In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms.

The Filling
1⁄2 cup raisins (I made 2. One black currants and one pecans. The pecan one turned out the best!)
1⁄4 cup soft butter
1⁄4 cup packed brown sugar
1 pinch salt
1⁄2 cup corn syrup (I used honey)
1 egg, lightly beaten
1⁄2 teaspoon vanilla

If you're going to make ones with pecans just crumble 2 into a pie tin and cover with the filling!

In a small bowl, place raisins (or black currants) 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 and corn syrup; stir well until sugar is dissolved and butter is creamed.

Add egg and vanilla and mix well.

Drain raisins- or black currents

Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.

Canadians fall into two camps about butter tarts and are quite loyal to their favorite type: runny or firm!

I like firm, if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. If you like runny bake it for 15 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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