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  Butter tarts
 
Yield: 1 servings
 
1/4 c Butter 1/2 c Corn syrup      1/2 c Brown sugar; packed 1/2 c Raisins; or currants
1/2 ts Vanilla 12 Tart shells;lined with      1 Egg -pastry shells
 These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled. In bowl cream together butter sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_

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