The result of my experimentations is a tart that favours a more liquidy interior than many like.
I'm also a raisin fan when it comes to butter tarts, but you can easily substitute a variety of nuts if you prefer.
Another essential feature of this sweet Canadian treat is the use of real maple syrup.
This is the fast & easy clean-up version that relies on frozen pastry tart shells.
If you can make your own pastry, then the tarts will be amazingly better!