Butter Tarts

Did you know that butter tarts are a purely Canadian Thing? When I learned this I started doing some research and it turns out there are huge debates over the size, raisins or currents, nuts or no nuts, runny or solid. I admit that I haven't tried all of the variations but in my mind this recipe makes the perfect, classic butter tart just like I remember from every Ukrainian church bakesale or Christmas school party I went to.

If you really wanna go all out you can make the pastry from scratch using the recipe in Blueberry Pie.

If you want to cheat I say the premade shells are okay. Tarts are a much bigger pain to form that a simple pie crust and the premade ones are affordable. Besides - the filling isn't rocket science so there's no need to be totally Martha on this one. One heavenly bite and people will forget any shortcomings you've had in the past 10 years ;)

• 1/2 cup golden raisins
• 1/4 cup margarine or butter, melted
• 1/2 cup brown sugar
• 1 cup corn syrup
• 2 eggs, lightly beaten
• 1 tsp vanilla
• 1 tsp fresh lemon juice

In a small bowl cover the golden raisins with very hot water. Allow to plump (approx 6-7 minutes) and drain.

Using a medium mixing bowl and stirring by hand combine the margarine and brown sugar. (Do not use a whisk or a mixmaster - bubbles lead to overflowing tarts.) Add in the corn syrup, eggs, vanilla and lemon juice and stir until combined.

Add a small amount of raisins to the bottom of each tart shell and then cover with the liquid until about 3/4 full. Allow to sit for approx 5 minutes so any air bubbles will rise to the top. Bang the tray a few times to pop the bubbles for good measure. Bake for 14 -15 minutes at 375F watching closely to prevent overflowing.

Allow to cool and then drift off to sugar heaven.

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