Butter Tarts

from The Laura Secord Canadian Cook Book
Prepared by the Canadian Home Economics Association
This facsimile edition of the beloved Canadian cookbook joins The Five Roses Cookbook and The All New Purity Cookbook (each $16.95) in Whitecap's Classic Canadian Cookbook series. It's a must-have for the peach pie and Yorkshire pudding. Black and white photos. $16.95.

Recipes for butter tarts appeared in cook books printed sixty to seventy years ago, and they seem to have been as nationally popular as they are today.

To prevent butter tarts from bubbling over, stir as little as possible.

Prepare sufficient pastry to line 15 medium-sized muffin cups. Do not prick.

Preheat oven to 375° F.

Pour boiling water over
1/2 cup raisins or currants.

Let stand 5 minutes and drain.

Stir together
1/4 cup soft butter
1/2 cup lightly packed brown sugar

Blend in
1 cup corn syrup
2 slightly beaten eggs
1 teaspoon vanilla
1 teaspoon lemon juice

Stir in drained raisins.

Fill pastry-lined muffin cups 2/3 full.

Bake in 375° oven for 15 to 20 minutes, or until pastry is golden.

Do not allow filling to bubble.

Makes 15.

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