We take our butter tarts very seriously in Canada. They are one of five national desserts issued their own postage stamp in 2019. General consensus is that the first published butter tart recipe appeared in the ‘Royal Victoria Cook Book’ complied by the Women’s Auxiliary to Royal Victoria Hospital in Barrie, published in 1900. This butter tart recipe comes from ‘The Homemaker’s Comrade’. It is a community cookbook published in the 1920s*, complied by the Kingsmill-Mapleton Women’s Institute in Elgin County in Ontario, Canada. The recipe from 1900 uses granulated sugar, this one uses brown sugar. Which is standard for butter tarts. Either way, this classic Canadian recipe has the rich, gooey sweetness that is common to all butter tarts, new or old.
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INGREDIENTS
- 1 pie crust recipe
- 1 cup brown sugar (200g)
- 1 egg
- 1 tablespoon unsalted butter (14g), melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup raisins (145g)
Note: All ingredients should be at room temperature unless otherwise stated.
Method:
- Roll the pie dough out on a lightly floured surface to about ¼ of an inch thick (6 mm).
- Use a 4-inch/10 cm circular cookie cutter to cut out rounds.
- Gently press the rounds into the cups of a standard 12-cup muffin pan.
- Gather the scraps and reroll the dough, as needed to get 12 shells.
- Refrigerate for 30 minutes.
- While the shells chill, preheat oven to 375°F/190°C.
- After 30 minutes, and when the oven is at temperature, place brown sugar, egg, melted butter, vanilla extract, and salt in a medium-sized mixing bowl.
- Mix well.
- Fold in the raisins.
- Spoon the filling into the unbaked shells, dividing evenly between the 12 shells. (They should be about half full. If you over fill them, they will overflow during baking and make a gooey mess.)
- Bake in a preheated oven at 375°F/190°C for 20 minutes.
- Cool in the pans.
They can be served warm, at room temperature, or cold.
Original recipe:
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