I don't go to Niagara on the Lake often, but when I do, I can't resist getting a butter tart. They are so delicious but so rich. You can't have more than one at a time. I have to say I blame Joel for introducing me to these delicious treats. I found this recipe from Closet Cooking as well. After the fact, I realize that I accidentally doubled the amount of butter in the recipe. I also was only able to make 11 crusts instead of a whole dozen. Next time, I might try making mini butter tarts using mini muffin tins.
1 Pie Crust (I used 1 of the 2 rolls of pie crust in the box)
1/2 cup Brown Sugar, packed
1/2 cup Maple Syrup
1/4 cup Unsalted Butter, melted
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1/2 cup Walnuts, chopped (I used Pecans)
1/2 cup Raisins (I used Golden Raisins)
Roll the pastry out to 1/8 inch thick and cut into 12 4" circles. Press the circles of dough into a muffin pan and chill the pan in the fridge for 45-60 minutes. In a bowl, mix the brown sugar, syrup, butter, vanilla extract, salt, nuts, and raisins. Pour the mixture into the tarts and bake at 350 degrees for 15-25 minutes, or until set.
***Make sure you grease the wells of the muffin tins very good. I thought I did, but when I went to take the tarts out of the pan, only 7 of the 11 came out in one piece!!!