---------- Recipe via Meal-Master (tm) v8.01
       Title: Butter Tarts
  Categories: Canadian, Pies
       Yield: 1 servings
     1/4 c  Butter                            1/2 c  Corn syrup
     1/2 c  Brown sugar; packed               1/2 c  Raisins; or currants
     1/2 ts Vanilla                            12    Tart shells;lined with
       1    Egg                                      -pastry shells
   “These tarts were the basis for Butter Tart Pie and Butter Tart Squares
   which appeared in later decades. Another variation uses maple syrup instead
   of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories
   whether they were adpated from southern pecan pie, old-fashioned sugar
   pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or
   not the tarts should be runny or not, and just how runny. Opnions differ
   about the use of syrup or sugar only, eggs beaten or not, currants or
   raisins, and how the tart pans should be filled.”
     In bowl, cream together butter, sugar and vanilla. Beat in egg and corn
   syrup. Spoon raisins into tart shells; pour in the filling, two-thirds
   full. Bake in 375F oven for 15 to 18 minutes or until lightly browned.
   SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_