Shelly's Recipe

CANADIAN BUTTER TARTS

Category: Tarts

Pastry for a single crust pie

1/2 cup packed brown sugar
1/2 cup corn syrup or maple syrup
1 egg
2 tbsp melted butter
1 tsp. vanilla
a handful of currants or raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 400. On a lightly floured surface, roll the pastry out 1/4 inch thick. Cut out circles using a 4 inch cookie cutter, and press into ungreased muffin cups.
(I used mini muffin tins).

In a medium bowl, stir together the brown sugar, corn syrup, egg, butter and vanilla. Stir in the currants and nuts, if using them.

Fill the tart shells about 2/3 full and bake for 20-25 minutes, until bubbly and golden.

You will want to remove them from the pan using a thin knife or spoon to coax them out while they are still warm, otherwise any stuff that has bubbled over will stick to the pan as it cools.

If it does, pop them back in the oven for a minute to soften it again. Cool on a wire rack.

Makes about 18 butter tarts.