The Best Classic Canadian Butter Tarts – there’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I’ve sampled them in many places across the country and this thick pastry version is my favorite. Don’t do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.
- 1 egg
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 tablespoon melted butter
- 1/2 cup raisins
- 8 (3 inch) unbaked tart shells
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.