Sweet Supreme, Sweet Supreme.
Butter tarts- and why life goes on.
This is a deeply rich sweet syrupy desert encased in tart shell that is so delicious you may find yourself dreaming about it. I first had a butter tart when I was nine at my best friend’s house. Susan’s mom baked them, and I scoffed them. I was a notoriously fussy eater and finding such a heavenly desert, better even than chocolate cake, was not a moment I would ever forget. I went to a wedding in Montreal 15 years later- butter tarts were served, by a woman of the same vintage as Susan’s mother. The wedding has paled, in fact ended- but the taste of the butter tarts still haunts me. Some years later Susan and I put our heads together to try and remember her mom’s recipe – a recipe by the way that is famously Canadian.
Enjoy these tarts - and send me a scrumptious desert of your own- I will send you a pretty runner for your desert table!
Giveaway: One winner will be randomly selected on Monday for the Table Runner by entering your most delicious dessert - please don't forget to include your email address, as this is important to contact you! Thank you!
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1. Pre heat oven to 450 degrees
-Pastry for a double crust pie.
-1 cup of raisins [I like to mix Thompson raisins and Golden raisins]
-½ cup butter
-1 cup of brown sugar packed
-1 cup golden corn syrup
-½ tsp salt
-2 large eggs
-1 tsp vanilla
[ if you don’t care for raisins, you can eliminate them]
2. Line your tart tin with pastry [makes 24 med tarts – or more minis, and less large!]
3. In a heavy pot combine raisins, butter, sugar syrup and salt set on low heat until butter melts and mixture is warm, stir to dissolve sugar. Do not let mixture get too hot. Remove from heat and stir in eggs and vanilla. Fill tart shells 2/3 full. Bake in 450 degree oven for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more or until crust is golden.
4. Let cool and serve with a glass of milk or a cup of tea.
*Oh – if you want to make this as a pie instead of a tart- it is still delicious! Single crust- fill the bottom and bake for 450 at 10 mins, and about another 30 mins at 350.