In 1966 / 1967 The Laura Secord Chocolate Company published a Canadian cookbook that highlighted recipes from across Canada. Included is this classic Canadian Butter Tart Recipe.Ingredients125 mL (½ cup) raisins or currants60 mL (¼ cup) soft butter125 mL (½ cup) lightly packed brown sugar250 mL (1 cup) corn syrup2 slightly beaten eggs5 mL (1 tsp) pure vanilla extract5 mL (1 tsp) lemon juiceHere are links to our pie dough recipes:Butter Pie Dough: https://youtu.be/x2Omzwg2ARQLard Pie Dough: https://youtu.be/fOifSA_RhIc Method:Line 18 standard sized muffin cups with pastry.Preheat oven to 190ºC (375ºF).Pour boiling water over raisins or currants. Let stand 5 minutes and drain.Stir together butter and brown sugar.Blend in corn syrup, eggs, vanilla and lemon juiceStir in raisins or currants.Fill pastry-lined muffin cups 2/3 fullBake for 15 to 20 minutes or until pastry is golden. **Original recipe says that it makes 15 tarts, we've found that 18 is closer to the mark. This is because... in 1966 when the book was published Canada used a measuring cup that was 15% smaller than we use today.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow