Butter Tarts
So, why is there a recipe for butter tarts on a website devoted to photography? Well if your school is photographed by ADANAC you already know why. If you don't know - give us a call!
We get quite a few requests for the recipe for our butter tarts so we thought it would be easier to refer people to our website. First of all, let me start by giving credit where credit is due. Our recipe is one that was adapted from an article that appeared in the April 1993 issue of Harrowsmith magazine. The recipe was called "The World's Best Butter Tart". I'm sorry, but we cheat and use store-bought tart shells. Feel free to use your favorite pastry recipe for the shells. We also don't believe that raisins belong anywhere near a butter tart! (Please tell us what you think about this controversial topic!) Enjoy!
INGREDIENTS
1 cup (250mL) packed brown sugar
1/2 cup (125mL) butter
1 egg, lightly beaten
2 tsp (10 mL) vanilla
1 tsp (5 mL) vinegar
Pinch of freshly grated nutmeg
Optional:
3/4 cup (175 mL) raisins (If you must!)
or
3/4 cup (175 mL) crushed pecans (Much better than raisins!)
In a mixing bowl, cream together sugar and butter. Beat in egg, vanilla, vinegar and nutmeg. Think long and hard before adding any raisins! Arrange tart shells on a baking sheet. Feel free to sprinkle crushed pecans into the bottom of each tart shell! Fill shells one-half to two-thirds full. Bake in a 375 degree F (190 C) oven for about 30 minutes, or until pastry is golden and filling is set. Makes up to 12 tarts.
