GRANDMA BEATRICE'S PRIZE BUTTER TARTS

Grandma Beatrice's Prize Butter Tarts image

This glorious recipe travelled from Scotland to Canada with my great-grandmother in the mid-1800s. It was passed to me by my beloved grandmother Bea, who taught me everything she knew about cooking and about life.

Provided by Debutante

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup brown sugar
¾ cup raisins
⅓ cup salted butter
¼ cup water
2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
1 large egg
2 tablespoons heavy cream

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
Remove from the oven and cool in the pan for about 15 minutes before serving.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 36.6 g, Cholesterol 32.5 mg, Fat 16.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 208.7 mg, Sugar 20 g