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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. | 2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. | 3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. | 4. Add egg and vanilla and mix well. | 5. Drain raisins. | 6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. | 7. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. | 8. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. | 9. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. | 10. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie pastry enough				-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
butter	1/4	cup		342.0	15.714	10.686	28.8
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
salt	1	pinch		-	-	-	-
corn syrup	1/2	cup		482.515	130.92700000000002	0.0	0.341
egg	1		beaten	71.5	0.36	6.28	4.755
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.