Butter tarts are a Canadian treat. Pretty much the same as a Pecan pie, only tart sized, we like to think of it as one of our own creations. There is often some debate over whether the tarts should be 'gooey' or 'firm'. Those are technical terms around here. In fact, ask a Canadian sometime how they like their tarts and I'm sure you'll get an interesting answer. Personally, I like my tarts on the firm side -- I like to bite into one and not have it dripping down my chin. Of course, there are a lot of people who get excited over that drippiness and wouldn't have it any other way. Here is my favourite recipe for butter tarts, with the optional of making them firm or gooey.
The Firm version will fill about 6 tarts, and the gooey fills about 10. Preheat oven to 375 degrees. Pastry, enough to fill 12 tart/cupcake tins. Filling: 1 egg 1/2 cup brown sugar, packed 3 Tbsp soft butter or hard margarine 1 tsp. lemon juice 1 tsp. vanilla 2 Tbsp chopped walnuts or raisins (optional - I like my tarts a little plain, so I don't add the embellishments) Gooey - add 1/2 cup corn syrup Beat eggs in a bowl. Add brown sugar and butter and blend well. Mix in lemon juice and vanilla, and corn syrup if going the gooey route. Add in the nuts or raisins, if using. Fill tarts about 2/3 full. Bake in 375 degree oven until pastry browns and filling rises up but doesn't break the surface.