You can't get butter tarts in far more places than you can, it seems. Sadly, I live in one of the can't places. Booo. There is a lot I miss about Southern Ontario, about Waterloo specifically, and one of those things is the butter tarts from Angie's Kitchen on Erb Street West, in Waterloo.
This weekend is Memorial Day, of course, and our tiny town holds the largest parade in the state. We watch it from my friend Jackie's porch, and I always try to bring something sweet to share. This year, I'm baking butter tarts.
This is the recipe I'll be using for the filling (modified from a Canadian Living recipe.) They go into tart shells (any favourite recipe is fine.)
* 1/2 cup packed brown sugar
* 1/2 cup maple syrup
* 1 egg
* 2 tablespoons softened butter
* 1 teaspoon vanilla
* 1 teaspoon vinegar
* 1/8 tsp salt
* 1/4 cup raisins, plumped in hot water
Whisk together brown sugar, syrup, egg, butter, vanilla, vinegar and salt until frothy.
Line 12 muffin tins with pie pastry. Divide raisins among the tarts. Pour or spoon filling over raisins, filling tarts about 2/3 full.
Bake in middle of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 2 or 3 minutes. Release tarts from pan with a knife or spatula, then carefully transfer to wire rack to cool.
serves one. me. :o)