• 1/4 cup Butter
• 1/2 cup Corn syrup
• 1/2 cup Brown sugar; packed
• 1/2 cup Raisins; or currants
• 1/2 tps Vanilla
• 12 Tart shells;lined with pastry shells

1 Egg -

1- In bowl, cream together butter, sugar and vanilla.

2- Beat in egg and corn syrup.

3- Spoon raisins into tart shells; pour in the filling, two-thirds full.

4- Bake in 375F oven for 15 to 18 minutes or until lightly browned.
 

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, backwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opinions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins (personally i like mine without either of them), and how the tart pans should be filled.