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Bountiful Banbury Tarts aka Butter Tarts

This delicious tart was born in the UK and brought to Canada to become butter tarts
Course Afternoon Tea, Dessert
Cuisine Edwardian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 12 tarts

Ingredients

  • 2 large eggs room temperature
  • 4 tbsp. butter
  • 1½ cups brown sugar
  • 1½ cups raisins (you may wish to rough chop if you are making tartlets)
  • 2 tbsp. honey
  • ½ tsp. salt
  • 1 tsp. pure vanilla extract
  • 1 pie crust*

Instructions

  • Preheat oven to 425F.
  • Roll dough out to 1/8″ thickness. Use a 2″ biscuit/scone cutter (or empty tomato paste can) to make the mini tarts, a 4″ cutter (or empty tuna can) for the larger muffin size.
  • Combine butter, brown sugar, honey, sale and vanilla. Heat over low heat.
  • Whip up eggs until foamy and add to the butter mixture, along with raisins.
  • Fill shells ½ full so the shells do not overflow, but Lord D loves the sticky bits that bubble over so I often indulge him on his point.
  • Bake for 10 – 12 minutes.
  • The tarts freeze really well.

Notes

*[ultimate-recipe id="14512" template="default"]