Butter Tarts are considered Canadian, in Eastern Canada they even have Butter Tarts festivals. The first recorded recipe is from a 1900 recipe book. In our family butter tarts are made with currants, not raisins or pecans! Like a Big Mac, if it has bacon, it is not a Big Mac. My grandmother’s recipe, she came from England at the age of 19 on the ship by herself. Then across Canada to Saskatchewan in 1925. To her Uncle’s who came to Canada in 1906. My Mother moved to Kelowna in 1950 (Linda Kovach).

Ingredients:

FILLING For Tarts

1 egg (beaten)
1 cup brown sugar
2 tbsp butter (melted)
1 tsp. Vanilla
1 cup currants

Directions:
Beat egg, mix in brown sugar.
Add melted butter (cooled).
Add vanilla. Mix well..Fold in currants.

Fill 12 home made or pre purchased 3” unsweetened thawed (if frozen) tart shells.

Bake at 375 degrees Fahrenheit for 15 to 20 minutes. Until pastry is golden and filling bubbling.