Nutmeg adds depth to classic Christmas dainty

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This article was published 12/12/2024 (647 days ago), so information in it may no longer be current.

For many, the holidays aren’t complete without a batch of butter tarts. Today’s Homemade Holidays entry is a family fave from Free Press reporter Nicole Buffie. The addition of nutmeg adds warmth and depth to this sugary dainty.

“Everyone has their own take on it, but this tried-and-true Manitoba recipe has been passed down through generations and is the first sign of Christmas for my family,” writes Nicole. “Not too sweet, the perfect pinch of warm spice — they make a great addition to any holiday treat tin. This recipe also raises the ultimate question: do raisins belong in butter tarts?”

Elsie’s Butter Tarts

Free Press Favourite submitted by Nicole Buffie.

Ingredients

• 80 ml (⅓ cup) melted butter
• 125 ml (½ cup) corn syrup
• 125 ml (½ cup) brown sugar
• 1 ml (¼ tsp) nutmeg
• 2 eggs
• 125 ml (½ cup) chopped pecans
• 125 ml (½ cup) raisins (optional)
• Pinch salt
• 24 frozen tart shells

Directions

1. Heat oven to 350 F.
2. Mix all filling ingredients together in a bowl.
3. Pour filling into uncooked shells until three-quarters full.
4. Bake for 15 minutes or until shells are golden brown.

eva.wasney@winnipegfreepress.com

Eva Wasney
Reporter

Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.

Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.