Butter Tarts are a holiday favorite – not to mention a Canadian classic! I have had butter tarts during the holidays every year since I was a little kid. We absolutely love them! And I’m sure you will too!
Let’s get started!
We are using store bought art shells, but you can use homemade. Place tin foil on baking tray and place tart shells on top.
Soak currants in hot water for 10 minutes. Drain. Divide currants between tart shells.
Cream butter and brown sugar together.
Add corn syrup, vanilla, lemon juice and salt. Stir well.
Add egg. Beat well. It may look curdled, that’s ok.
Spoon about 1 to 1-1/2 tbsp butter mixture over top.
Ready to bake!
Bake at 350F for 10 to 15 minutes or until crust is golden and filling is bubbly.
Let cool completely before eating. Store in an airtight container. These freeze well.
Butter Tarts
1/4 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 tsp lemon juice
Cream butter and brown sugar together. Add corn syrup and salt. Stir well. Add egg, vanilla and lemon juice. Beat well. It may look curdled, that’s ok.
Soak currants in hot water for 10 minutes.
Divide currants between tart shells. Spoon about 1 to 1-1/2 tbsp butter mixture over top.
Bake at 350F for 10 to 15 minutes or until crust is golden and filling is bubbly. Let cool completely before eating. Store in an airtight container. These freeze well.
