What is more classic than Ontario butter tarts, oozing with a sublime brown sugar and butter filling that captivates in each, decadent bite? Butter tarts have been around since the 50’s, if not before, and are as popular now as they were then. Aside from tasting as luscious as possible, they use simple, on-hand ingredients like fresh creamery butter, pantry-ready brown sugar and raisins and use a basic pie crust. This specialty butter tart is revamped. Instead of little squares or tiny tarts, it makes one large butter tart instead, taking a homey dessert of yesteryear into the realm of an elegant dessert. It is baked in either a 10 inch spring form pan or large tart pan (like a quiche pan) with a removable bottom. Just cut modest sized wedges (this is rich!) and serve with espresso or tea.