you’ve got this


Now that I’m back in school, I’m surprised how quickly I went from going to sleep early and waking up at a reasonable hour to staying up all night and sleeping all day.

eggs in bowl

My brain may be growing, but my circadian system is regressing.

pie shells

In an effort to reset my internal clock, I decided to get up when my alarm went off, regardless of how much sleep I’d had. Eventually, I figured, I’d be tired enough to fall asleep at a reasonable hour.

butter tart filling in saucepan

But then Sunday night rolled around (Monday and Tuesday are my weekend) and after submitting my last assignment, I decided to rally and go out with some friends.

butter tarts unbaked

My first rally amounted only to me standing in my kitchen, eating grapes.

butter tarts

It was only after I got into bed and immediately became wide awake that I rallied again to actually make it out of the house.

butter tarts

Next time, I’m skipping the grapes and getting my energy from these butter tarts.

butter tart bitten in half

Butter Tarts


  • 3 packages of frozen mini tart shells (I used Tenderflake)
  • 1/2 cup butter
  • 1/4 cup corn syrup
  • 1/4 cup maple syrup
  • 2 cups brown sugar
  • pinch of salt
  • 4 eggs
  • 2 1/2 cups raisins
  • 2 teaspoons vanilla


  1. Preheat the oven to 375 degrees Fahrenheit. Separate the tart shells onto a baking sheet (or two) and set them aside.
  2. In a saucepan over medium-low heat, melt the butter. Then keep stirring it over the heat until it’s brown – it’ll start to foam a little and separate, and then you’ll get tiny caramelized bits. It’ll smell slightly nutty.
  3. Stir in the corn syrup, maple syrup, brown sugar, and salt. Keep stirring until the sugar and salt have dissolved.
  4. In a separate bowl, whisk the eggs. Pour some of the syrup mixture into the eggs while whisking continuously, and then – while continuing to stir! – pour the egg mixture back into the saucepan. (This process is to prevent the eggs from cooking when you add them to the hot liquid.)
  5. Remove from heat, and stir in the raisins and vanilla.
  6. Scoop the filling mixture into the tart shells.
  7. Bake for about 15 minutes for a gooey filling – if you like your filling on the runny side, bake them for about 12 minutes.
  8. Let cool and serve.

2 thoughts on “you’ve got this

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