Sandra’s Butter Tarts
  • ½ cup lightly packed brown sugar
  • ½ cup maple syrup (can use corn syrup, but maple is much tastier)
  • ¼ cup vegetable shortening (such as Crisco)
  • 1 egg (slightly beaten)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¾ cup filling; you can use pretty much any nuts or raisins or mix of I have used any of the following (whatever I have handy / was leftover):
  • Raisins and/or nuts (walnuts, pecans, peanuts, almonds, hazelnuts; can be whole, halves, pieces, slivered, sliced – really any shape other than ground)
  1. Pre-heat oven to 425 degrees F.
  2. In a medium blow, mix the first 6 ingredients together. Put tart shells on a baking sheet and put nuts and / or raisins directly into the tart shells. Pour the mixture into the shells over your nuts / raisins, making sure you don’t overfill (2/3 full is fine).
  3. Bake on the bottom shelf of the over for 12-15 minutes. Bake for 12 minutes, watch closely after that, so not over-bake. They are good when they are nicely mid-brown, do not let get to dark – makes them taste bitter.
When I first moved to Canada and started working for a little company called Trango Software, they threw a potluck lunch as a “housewarming” party. One of my new colleagues (her name’s Sandra) made those butter tarts; I loved them and she emailed me the recipe – I’ve been making them ever since – they are fast, easy and oh so yummy… just temporarily forget the fact that calories exist, those are a Canadian institution and must be enjoyed guilt-free! --Annette M.