These tarts were the basis for Butter Tart Pie and Butter Tart Squares, which appeared in later decades. Another variation uses maple syrup instead of corn syrup.
1/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1/2 cup corn syrup
1/2 cup raisins or currants
12 pastry lined tart shells
In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in filling, two-thirds full. Bake in 375^ oven for 15 to 18 minutes or until lightly browned.
Makes 12 tarts.
Butter Tarts are uniquely Canadian. There are theories about their origin and whether they were adapted from southern pecan pie, old-fashioned sugar pies, or maple syrup, backwoods or vinegar pies. Squabbles arise about whether the tarts should be runny or not, and just how runny. Opinions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how full tart pans should be filled.