50th Anniversary Recipes

What is more classic than Ontario butter tarts, oozing with a sublime brown sugar and butter filling that captivates in each, decadent bite? Butter tarts have been around since the 50's, if not before, and are as popular now as they were then.

Aside from tasting as luscious as possible, they use simple, on-hand ingredients like fresh creamery butter, pantry-ready brown sugar and raisins and use a basic pie crust. This specialty butter tart is revamped. Instead of making scads of little butter tarts, this recipe creates one large butter tart, taking a homey dessert of yesteryear into the realm of an elegant company or coffee klatch dessert. It is baked in either a 10 inch spring form pan or large tart pan (like a quiche pan) with a removable bottom. Just cut modest sized wedges (this is rich!) and serve with espresso or tea.

Prepared Pie Pastry for a double piecrust *

Preheat the oven to 350 F.

Line a large baking sheet with parchment paper. Roll out and then press the pastry into a 10 inch tart or quiche pan. Line the top of the pastry with a sheet of buttered foil and put pie weights or dried peas on top to keep pastry from buckling up. Place this on the prepared baking sheet and bake 15 minutes. Meanwhile, cover the raisins with boiling water and let plump for 5 minutes before draining and drying well. Set aside. For the filling, put all ingredients in a large bowl and hand whisk everything together to blend well. Fold in the raisins. Pour filling into pastry crust. Bake 30 minutes and reduce temperature to 325 F and bake until just set, another 20-30 minutes. Chill 3 hours before cutting into small wedges.

Keep refrigerated. Serves 10-14