Now that it’s December I have Christmas on the brain. I’m excited to be in Calgary this year. I’m excited to bake with my mom, aunt, and sister. And I’m excited to indulge! This leads me to Cate’s butter tarts (pictured). Aside from Cate’s butter tarts, I usually don’t reach for them. I’m more of a shortbread kind of girl. But these butter tarts. These butter tarts are the perfect balance of sweet, salty richness. Hubby asked me the other day “will Cate be making those butter tarts at Christmas?” He loves them too (even though they have raisins!) and I’m sure Cate could be convinced. Stay tuned for a post on Cate’s Mincemeat tarts. I reach for those. -bvox
Cate’s Butter Tarts
Cream together thoroughly:
- ¼ c butter
- ½ c brown sugar
- ½ tsp. salt
- ½ c corn syrup
- 1 beaten egg
- ½ tsp. Lincoln Drive vanilla
- Few drops of lemon juice
- Enough raisins to put in the bottom of 12 tarts shells
(if you like lots use lots or not so many… same)
Put raisins in tart shells, spoon mixture into tart shells
Don’t let mixture boil. Bake at 375 F for 18 minutes or til shells are golden.
These are also great at teas parties!