It’s possible to get prepared pastry. Then combining the raisins (or currants), eggs, butter and sugar is a snap. Undoubtedly recipes on the Web exist for butter tarts, but I went with good old analog Canadian cookbooks for the nostalgia appeal.
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ChristinaMarie has written 2 entries about this goal
My mom used to make these. I never was very interested in them, until we visited a tea room in Victoria that served a butter tart slice with some other desserts. My son tasted one and was hooked instantly. So I made some today with the help of some prepared pastry tins, corn syrup lingering in the pantry and golden raisins.
