Butter Tarts

Christmas is exactly a a month away and it's time to start thinking about baking!  There are dozens of recipes for Butter Tarts out there and much debate about whether they should be firm or runny, with or without raisins, or contain corn syrup or not.  This recipe was originally posted on the Canadian Living website and is kind of in between runny and firm!   I always use frozen tart shells because it's so much easier than making your own crust if you're making a lot.   This recipe makes ~22 tarts, depending on how much nuts and/or raisins you add.  I think they are the BEST with raisins, but my family disagrees.  That's OK, I make my own personal ones filled with raisins and they're ALL MINE ;)

1/2 cup butter
1 cup brown sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (beaten)
~22 frozen tart shells

Combine butter, brown sugar, salt and corn syrup in a saucepan and heat (on medium) until the butter and sugar are melted and well combined.  Remove from heat and let cool for a couple of minutes.  Stir in the beaten eggs and vanilla.

Add nuts and/or raisins into the empty tart shells and then pour in the syrup mixture.  Be careful not to fill them too much, no more than 2/3 full as it will boil over if they're too full.  I actually filled them up a bit too much in these pictures!

Bake at 400F for 15-20 minutes.  All ovens are different of course, so I suggest you keep an eye on them. They will puff up and bubble at the end but will settle right down as they come out and cool off.