Mom's butter tarts

 Butter tarts are a classic dessert. This recipe is my Mom's, Eileen's and I remember baking these as a young girl. Mom found this recipe in a 1940's Purity Cookbook and as she writes at the bottom of the recipe it was 'still her favourite'.  I have included a copy of the original recipe below with my Mom's notes at the bottom. Baking butter tarts always brings back such good memories of my Mom's kitchen and her teaching me how to bake.

Yield:  2 doz. tarts

Make pastry (click here to go to my recipe of my Mom's pastry recipe) ahead of time and allow pastry to cool in the fridge. Meanwhile combine the ingredients below for the filling.

Butter Tart Filling

2 eggs

2 cups brown sugar

2 tablespoons vinegar

1 tsp. vanilla

1/2 cup of melted butter

1 cup of raisins & currents (if you are not a raisin fan you can use chopped toasted pecans, or coconut as well)

Beat eggs only until the whites and yolks are blended. Beat in sugar, vinegar and vanilla. Melt butter and stir into egg mixture. 

Line muffin tins with pastry rounds. (the original recipe calls them patty tins. I have my Mom's patty tins which are a shallower version of our muffin tins) and carefully pour in filling to 2/3 full.

Your pastry should be thin and about 1/8 of an inch thick.

Bake at 400° for 20 minutes.

These tarts freeze well. 

This is my Mom on Christmas Day 2020...still going strong.