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Issue Date: Fall 2005


Old Fashioned Canadian Buttertarts

Old Fashioned Canadian Buttertarts

Hourigan says baking is a lot of work, so she short-cuts the process in this recipe with store-bought pastry shells. Those who are more motivated are free to make their own. Either way, “these are great with a mug of Earl Grey tea or Canadian ice wine.”

1/4 cup raisins or walnuts

12 tart shells, baked

1/4 cup butter, softened

1/2 cup brown sugar, lightly packed

1/2 cup maple syrup (or substitute 1/2 cup corn syrup)

1 egg, slightly beaten

1 teaspoon vanilla

1 teaspoon vinegar

pinch of salt

Note: Don’t substitute margarine or shortening for butter.

Preheat the oven to 400. Spoon raisins or walnuts into baked shells.

Cream together butter and sugar. Beat in syrup, egg, vanilla, vinegar and salt.

Pour into pastry shells, filling each one 2/3 to 3/4 full.

Bake 10 minutes or until just a little runny in the center. Let cool in pan for 1 minute, remove to rack and let cool completely.


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