A Marcy Goldman / BetterBaking.com © Recipe
Created for Gay Lea, in honor of the 50th Anniversary of Gay Lea

(Ontario Heritage Butter Tart)

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.

Ingredients:

Filling
3/4	cup hot water
4	eggs
2 1/2	cups golden brown sugar, packed
1/4	cup corn syrup
2	tablespoons maple syrup
1	teaspoon pure vanilla extract
1	tablespoon lemon juice
2	tablespoons all-purpose flour
1/2	cup unsalted butter, melted

Instructions:

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