Baking is much more exciting if your recipes come from a spy, like this one did.
I have a friend who works for CSIS, which is the Canadian equivalent of the CIA (likewise, our RCMP is the FBI). And like all good spies, he is multi-talented, and thus has a very good recipe for butter pecan tarts. Or butter tarts. Or raisin tarts. Or whatever you call them. I call them SPY TARTS. I had to call him at work to get this recipe. Espionage was involved.
(I also applied to work at CSIS a few years ago, and after a very entertaining 3-hour interview, both CSIS and I decided we wouldn’t be a good fit, though I’m sure they kept that file on me somewhere. I must be too awesome to be a spy.)
So here is your top-secret recipe. It’s top secret because it’s super easy.
At some point I will expand my repertoire to include pastry, but at the moment you will just have to be satisfied with pre-made Tenderflake tartlet shells. This recipe makes 12 3″ tarts.
Preheat your oven to 425°F.