Butter Tarts is a traditional English recipe for a classic tea-time tartlets of a shortcrust pastry base filled with a blend of brown sugar, golden syrup, butter, egg, raisins and vanilla extract that's oven baked until set. The full recipe is presented here and I hope you enjoy this classic English version of: Butter Tarts.
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Ingredients:
Enough shortcrust pastry for 12 x 5cm tart cases
110g brown sugar
120ml golden syrup (light corn syrup)
50g butter, softened
1 egg
1 tsp vanilla extract
1/2 tsp salt
110g raisins
Method:
Roll the pastry out on a floured surface and use to line 12 lightly-buttered shallow jam tart moulds and divide the raisins evenly between them.
Meanwhile, combine the sugar, golden syrup, butter, egg, vanilla extract and salt in a bowl. Mix until smooth and evenly combined the spoon into the pastry cases. Transfer to an oven pre-heated to 190°C and bake for about 15 minutes, or until the pastry is done and a light golden brown.
Once done, remove from the oven and allow to cool in the tin for 10 minutes, then carefully take out and transfer to a wire rack and cool completely.
