[Trilby]

Originally Posted by orthodoc

Well ... here's a basic version. Be careful; in the wrong hands it can be dangerous. In the right hands it can be even more dangerous, leading to matrimony and all sorts of complications.

More advanced versions involve maple syrup, rum or brandy, and puff pastry and can only be contemplated by adepts in the art.

Basic Beginner's Butter Tarts (BBB Tarts)

Soak raisins in boiling water to plump; drain.
Line tart tins (muffin or mini-tart tins) with pastry of your choice.

Stir 1/4 cup melted butter into 1/2 cup of light brown sugar. Add 1 cup Crown corn syrup (this is a Canadian brand that is golden in color; neither light nor dark, like the Karo brands. If you can find golden corn syrup locally, get that), 2 eggs, 1 Tbsp vanilla, and 1 Tbsp lemon juice. Mix thoroughly.

Place several raisins in each lined tart shell and fill 2/3 full with corn syrup mixture.

Bake at 375 F for approximately 20 minutes (less in a convection oven).

The corn syrup mixture can be doubled and kept in the fridge for a few days to use as needed during holiday season, to provide fresh tarts when company arrives.

NOTE: Only raisins may be used if this is to be called a butter tart. No pecans allowed!!
NOTE 2: The perfect butter tart filling should be neither solid nor completely runny. It should be slightly chewy, with a tendency to run - but not like water.
NOTE 3: As noted above, variations include the use of different pastries, maple syrup instead of or along with corn syrup, and soaking the raisins in rum or brandy. The raisins are non-negotiable. If you can't stand raisins, use nothing at all and just enjoy the chewy, smooth, buttery texture of the filling by itself.
NOTE 4: This recipe will self-destruct in 5 days ... after which CSIS will seek me out and force me to clean the RCMP stables for divulging state secrets ... so use it wisely. Use it well. Above all, do not use pecans in it.

thanks!

so...the 'no pecans for raisins' is pretty definite then, huh?