Desserts · By Sharon
Festive Butter Tarts — Mom's
Butter tarts have been a festive treat in both James' and my family. He loved his mom's and I loved my mom's. My mom always wanted a slightly runny filling, and these tarts with the corn syrup and rum have a lovely oozy filling. They are inspired by both of our mothers' recipes and a neighbor of James' mom, Margo. She was an excellent baker, and her tarts were amazing. Cam once ate 10 tarts in a single sitting, followed closely by his dad. They are compelling! Best served warm.
Ingredients
- 1¼ cups golden raisins (cover with boiling water for 10 minutes, then drain)
- ½+ cup chopped pecans
- ¼ cup butter, melted
- ½ cup brown sugar
- 1 cup corn syrup
- 2 large eggs — whisked
- ¼ cup rum
- ¼ tsp salt
- 1 tsp vinegar
- 1 tsp vanilla
- 28 tart shells, unbaked
Method
- 1
Preheat oven to 375°F (convection).
- 2
Place unbaked tart shells on parchment paper (in case of overflow when baking) on baking sheets.
- 3
Once raisins have been softened and drained, divide evenly between your tart shells.
- 4
Chop pecans, and then distribute evenly on top of the raisins in your tart shells.
- 5
Combine all the other ingredients to create the liquid filling.
- 6
Scoop liquid filling into tart shells, evenly distributing the filling. Fill to just below the rim of the tart shell (filling expands as it bakes).
- 7
Bake for 12–15 minutes (until crust is golden around the top).
A note from Sharon
— the end —