My sister Jen isn't exactly what you'd call a "Suzy Homemaker". Her idea of cleaning her bedroom is usually throwing everything into her laundry hamper, and her idea of a good meal is generally filet-o-fish. It's funny because as far as sisters go, we are VERY different. She's blonde, I'm a brunette. She's a vegetarian...I love me some meat. Jen reads literary masterpieces...I read cookbooks. My favourite past time is strolling the aisles of the grocery store (don't judge)...Jen avoids cooking JUST to avoid the grocery store. And in the kitchen...I make cookies...Jen eats my cookies! Love you Jen!!!
I do have to give her a little credit though. There are a couple things that Jen makes really well, and this is one of them. I actually had to steel this recipe from her! Jen got this recipe for buttertarts from the family of a client she used to care for, and boy are they good! They're the type of dessert that looks like you've spent the whole day in the kitchen when really...it's been an hour! I used store made tart shells, but if you like to make your own pastry, more power to you. Fill them with raisins, pecans, walnuts, or just leave them plain. Go ahead...impress your friends and family!
Jen's Buttertarts
- (2) eggs
- (1) cup of packed brown sugar
- (1/2) cup of corn syrup
- (1) tbsp vinegar
- (1/2) cup butter, softened
- (1/2) cup of raisins (optional)
- (1/2) cup of chopped walnuts or pecans
- (1) tsp vanilla
- (~18) tart shells (about 1 1/2 boxes)
Preheat your oven to 425 degrees F. Beat eggs slightly in a medium sized bowl. Beat in the sugar, corn syrup, vinegar, vanilla and butter.
Whether you're using pecans, walnuts, raisins (or a combination), stir them into the buttery mixture. If you're leaving them plain, you're ready to fill your tart shells!
Lay your tart shells out on a baking sheet lined with aluminum foil. This way if your tarts overflow ever so slightly, you won't be cleaning up a sticky mess! If you arrange the shells strategically, you should be able to fit about 18 tarts on your baking sheet. Spoon your butter mixture into the shells, filling them about 3/4's of the way (as seen in the pictures below). If you want to make the entire two boxes of shells, fill the shells with slightly less filling to stretch it out.
Slide your baking sheet into the oven and bake for about 10 to 15 minutes, until just golden brown. Keep an eye on them as each oven is different and your tarts can turn from pale to nicely tanned fairly quickly.
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