It’s possible that the thing I like best about being Canadian is the accessibility of butter tarts.  Sometimes, though, you find yourself living in the middle of nowhere with a hankering and no desire to hand fashion individual tart shells.  In high school my friend Christine Konarski revolutionized butter tart home baking with this one pan recipe. Please enjoy.


1/2 c. butter

2 tbsp. icing sugar

1 1/2 c. flour

1 1/2 c. brown sugar

1/4 c. melted butter

2 eggs

1 tsp. vanilla

1 tbsp. vinegar

1 c. raisins

Preheat oven to 350 degrees. Cream 1/2 cup butter and 2 tablespoons sugar. Blend in flour. Pat into greased 9 x 9 inch pan. Bake for 10 minutes. Meanwhile,  beat together brown sugar, eggs, melted butter, vinegar and vanilla. Fold in raisins. Pour over baked crust. Bake 30 to 40 minutes, or until set.