Hi Heather , I am another Heather from Ontario and I do make Buttertarts. However I dont make them the way most people do. As a matter of fact my grandmother's recipe called for cooking the ingredients on the top of the stove. I don't do that . I make mine in a bowl with a mixer . I take the butter ( softened ) and egg and brown sugar and salt and beat it until it is foamy . I NEVER add corn syrup although a lot of recipes I have seen call for it . It is not necessary at all . If you would like to know quantities for this recipe feel free to email me , just let me know you saw this on King Arthur Flour

I drop the raisins into the pastry shells in the regular size muffin pans and top with a heaping tablespoonful of the whipped mixture . I bake until the crust is lightly golden. The filling is cooked and when you eat the butter tart , it is not runny (I always hated that ) but is soft yet firm to eat . Delicious.

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