Greetings, Comics Comrades!
A lot of whispers have been circulating the past few days about just what exactly a 'Butter Tart' is, because lord knows if the Pattersons love them, then we must love them too. Now 'tis Sunday brunch time, and this is a perfect opportunity to share the wealth of Canadian baking lore with all and sundry. Below is the FBorFW officially sanctioned Butter Tart recipe. Vegan adaptations are ecnouraged. Now enjoy them with the hot, caffeinated beverage of your choice while you read the glorious and colorful Sunday 'Mics!
| Pecan Raisin Tarts |
| This traditional nut and raisin tart is the perfect dessert to put out at holiday gatherings. Guaranteed to disappear quickly! |
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| Large egg | 1 | 1 | | Brown sugar, packed | 1/2 cup | 125 mL | | Coarsely chopped raisins | 1/4 cup | 60 mL | | Corn syrup | 1/4 cup | 60 mL | | Butter (or hard margarine), softened | 3 tbsp. | 50 mL | | Finely chopped pecans | 2 tbsp. | 30 mL | | Lemon juice | 1 1/2 tsp. | 7 mL | | Vanilla extract | 1/2 tsp. | 2 mL | | Salt | 1/8 tsp. | 0.5 mL |
| | Unbaked tart shells | 12 | 12 |
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Preheat oven to 375°F (190°C). Beat egg with fork in medium bowl until frothy. Add next 8 ingredients. Stir well.
Arrange tart shells on baking sheet with sides. Spoon raisin mixture into tart shells. Bake on bottom rack in oven for about 15 minutes until pastry is browned and filling rises to form a dome. Remove tarts from baking sheet and place on wire rack to cool. Makes 12 tarts. |
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| 1 tart: 202 Calories; 10.4 g Total Fat (4.4 g Mono, 1.2 g Poly, 4.0 g Sat); 23 mg Cholesterol; 27 g Carbohydrate; 1 g Fibre; 2 g Protein; 187 mg Sodium |
