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Tarts, Canadian Butter (D, TNT)
Source: My wife Marie
Yield: 12

Pastry for 12 large tart tins, or doubled for 24 tarts (click here for recipe)
1 cup corn syrup
2/3 cup brown sugar
2 eggs, slightly beaten
1/4 cup butter
1/2 tsp. vanilla
1/4 tsp. salt
2/3 cup pecans, or currants, or light raisins, or combination

Pre-heat oven to 450°F. Line the tart tins with your pastry.

Mix syrup and brown sugar in a sauce pan. Cook gently for 5 minutes.

Cool, and pour over the beaten eggs, beating continuously. Add remaining ingredients.

Fill shells 2/3 full, and bake for 10 minutes, reduce heat to 350°F and bake for another 15 to 20 minutes more, or until set.

Poster's Notes:
Many years ago (prior to my becoming diabetic!) Marie made butter tarts.

We owned a music store and when we had visiting organists come to do a concert, she would make a double batch of these tarts, to serve to the artist and our staff, after the concert. These were always a hit and came to be requested by several of our visitors, in advance of the booking! One time I asked one of them if we still had to pay him, if my wife made butter tarts!! He replied "Yes; but not as much!" is her recipe. Marie most often just sprinkled the fruit and/or nuts in the bottom of the shells and poured the syrup over to 2/3 full, and then baked as above. These are very addictive! She had been baking these from the time we were married March 4, 1949! Well, not quite immediately! Enjoy!! I can still taste them!

Posted by Doug Irvine

Nutritional Info Per Serving: N/A