Canadian Butter Tarts

Summary

Handwritten recipe on a preprinted recipe-card template ("Recipe / Source / Ingredients-Instructions") for classic Canadian butter tarts — a pastry shell filled with a brown-sugar, corn-syrup, and currant filling.

Key contents

• Crust: 1 cup all-purpose flour, 1/2 cup margarine or butter (softened), 1/4 cup powdered sugar
• Filling: 1/4 cup packed brown sugar, 1/4 cup margarine or butter (softened), 1/4 cup dark corn syrup, 1 egg (slightly beaten), 1/4 tsp salt, 1/4 to 1/2 cup currants or cut-up raisins
• Method: 1. Mix flour, 1/2 cup butter, and powdered sugar. Divide into 24 or fewer equal parts. Press each piece into ungreased small muffin cups; do not let the pastry extend above the tops of the cups. 2. Mix brown sugar and 1/4 cup butter. Stir in corn syrup, egg, salt, and currants. Spoon a scant tablespoon into each muffin cup. 3. Bake until filling is set and crust is light brown, about 20 minutes. 4. Remove from pan (use the tip of a knife) and cool on a wire rack.
• Sizing/timing options: 3/4 x 1 inch cups → 24 tarts, 20 minutes; 2 1/2 x 1 1/4 inch cups → 12 tarts, 30 minutes.
• Storage: Can wrap and freeze up to 3 months; unwrap and thaw at room temperature 30 minutes.
• Oven temp: 350°F
• Physical artifact: single preprinted recipe-card-style sheet with "Recipe / Source / Ingredients-Instructions" fields and checkboxes ("can do ahead," "can freeze," "serve immediately," none checked), cursive pencil/pen handwriting filling in the template, numbered steps with circled numerals.