This is one of my all time favourite recipes. As a kid, I used to eat them upside down, so the pastry wouldn’t fall. When I lived in France, this was my showcase Canadian recipe.
I like currants in my butter tarts, but you can leave them out or add more raisins if you prefer. I like walnuts too; not pecans because butter tarts are not pecan pie. If you are unlucky enough to be allergic or not like those, leave them out too. I still think you’ll enjoy them!
pastry for about 24 tarts – you can use pre-made tart shells or try the Tenderflake Pie Pastry
2 cups / 500 mL brown sugar, packed firm
2 tbsp / 30 mL vinegar
1 tsp / 5 mL vanilla extract
1/2 cup / 125 g butter, melted
1-1/3 cups / 325 g currants, raisins, chopped nuts (choose what you like and what proportions – I use 1/3 cup each of Sultana and golden raisins, currants and walnuts.)
1/4 tsp / 1 g nutmeg
Preheat oven to 450F / 230C. Toast nuts if using (watch them, they won’t take more than a few minutes at this heat!)
Beat eggs only until blended. Beat in sugar and add vinegar and vanilla. Stir in the melted butter and the dried fruit and nuts. Line muffin tins with pastry, or place pre-made shells on a baking sheet. Fill 1/2 to 2/3 full with butter mixture. Bake for 10 minutes, then reduce heat to 350F / 175C and bake for another 10-15 minutes or until filling is firm.
Let cool in tins, then run a knife gently around the edges to remove. (If using pre-made shells, leave them in until serving.)