🔵 Laura Secord Butter Tart Recipe

In 1966 / 1967 The Laura Secord Chocolate Company published a Canadian cookbook that highlighted recipes from across Canada. Included is this classic Canadian Butter Tart Recipe.

Ingredients
125 mL (½ cup) raisins or currants
60 mL (¼ cup) soft butter
125 mL (½ cup) lightly packed brown sugar
250 mL (1 cup) corn syrup
2 slightly beaten eggs
5 mL (1 tsp) pure vanilla extract
5 mL (1 tsp) lemon juice

Here are links to our pie dough recipes:
Butter Pie Dough: https://youtu.be/x2Omzwg2ARQ
Lard Pie Dough: https://youtu.be/fOifSA_RhIc

Method:
Line 18 standard sized muffin cups with pastry.
Preheat oven to 190ºC (375ºF).
Pour boiling water over raisins or currants.
Let stand 5 minutes and drain.
Stir together butter and brown sugar.
Blend in corn syrup, eggs, vanilla and lemon juice
Stir in raisins or currants.
Fill pastry-lined muffin cups 2/3 full
Bake for 15 to 20 minutes or until pastry is golden.

**Original recipe says that it makes 15 tarts, we've found that 18 is closer to the mark. This is because... in 1966 when the book was published Canada used a measuring cup that was 15% smaller than we use today.

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Видео 🔵 Laura Secord Butter Tart Recipe канала Glen And Friends Cooking