Butter Tart Tips
Are we spending too much time on butter tarts here? Of course not, you big silly! Nothing but the best for our family!
1. Place raisins in a small bowl and cover with hot tap water. Let stand for 30 minutes for plump raisins. Or you can speed this up by putting it in the microwave for a minute.
2. Divide raisins and put equally into all tarts.
3. Now divide the butter mixture and pour over the raisins equally in all tarts.
4. Canadians are loyal to their favourite tart type – runny or firm.
5. If you like runny, the type that dribbles when you bite into it, make sure you get those tarts out of the oven after only 15 minutes.
6. If you like firm, bake them for a full 20 minutes, even adding another minute or two if you like.
7. Let cooked butter tarts cool in pans for 10 minutes after removing them from the oven. Then remove them and place them on racks until completely cool.
Are we spending too much time on butter tarts here? Of course not, you big silly! Nothing but the best for our family!
1. Place raisins in a small bowl and cover with hot tap water. Let stand for 30 minutes for plump raisins. Or you can speed this up by putting it in the microwave for a minute.
2. Divide raisins and put equally into all tarts.
3. Now divide the butter mixture and pour over the raisins equally in all tarts.
4. Canadians are loyal to their favourite tart type – runny or firm.
5. If you like runny, the type that dribbles when you bite into it, make sure you get those tarts out of the oven after only 15 minutes.
6. If you like firm, bake them for a full 20 minutes, even adding another minute or two if you like.
7. Let cooked butter tarts cool in pans for 10 minutes after removing them from the oven. Then remove them and place them on racks until completely cool.