What could be easier to help invoke that holiday feeling than delicious butter tarts? It seems a Christmas baking tray just wouldn’t be complete without these toothsome little treats. Hubby says he’s never met a butter tart he didn’t like, but in his opinion, this recipe is particularly fine. Recipes abound, of course, some old and handed down for generations and some new; I’m always on the lookout for the “perfect” one. Try this one and see how it measures up.
I’m including the filling recipe only, as pastry is a personal choice. You can’t beat homemade, hand-formed shells, but good quality store-bought pastry won’t diminish the finished product in any way!
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tsp vanilla paste
3/4 cup maple syrup
Prepare shells. Sprinkle 5-6 raisins in each shell. Cream butter and brown sugar. Stir in vanilla, and then eggs, adding one at a time, mixing well after each addition. Stir in maple syrup and combine thoroughly. Spoon some filling in each shell, taking care not to overfill. Bake at 375 degrees F for about 14 minutes, or until pastry is golden brown and filling is puffy and bubbling.
I doubled the recipe and made 40 preformed 3″ shells, using a scant 1/8 cup of filling in each.