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Butter Tarts

An authentic old-time farmhouse recipe. A classic Ontario butter tart recipe dating from the turn of the last century. Families has been eating them for generations. Savor them slowly as they are rich with tea or coffee. If you're unfamiliar with these wonderful little tarts You are in for a treat.

2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts
2 teaspoons vinegar
pinch of sea salt
1/2 teaspoon vanilla extract
One batch of pie crust, homemade

Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously. Heat oven to 350 degrees Fahrenheit. Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.

Notes:
Recipe yields two dozen tarts approximately. The tarts should cool before they're eaten. Store in a sealed container at room temperature. Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.
When preparing any food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Life you save may be your own and your children.

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