Butter Tarts
Small pastry shells filled with a gooey butter-sugar center, plain or with raisins — Canada's sweetest debate (runny or firm?). Ingredients: pastry, butter, brown sugar, corn syrup, egg, vanilla, raisins (optional), salt, vinegar. Recipe: 1) Line tart tins with pastry. 2) Whisk butter, sugar, syrup, egg and vanilla. 3) Add raisins if using; fill shells two-thirds full. 4) Bake until the filling bubbles and just sets. Serve: at room temperature, with tea. History: an Ontario pioneer baking tradition from the early 1900s, now the subject of festivals and fierce filling debates.