Matt Battison has been a graphic designer since 1987, a multimedia designer since 1995, and a design and software instructor since 1990.

He graduated from the University of Virginia in 1987, where he double-majored in Studio Art and English. Matt first worked as a designer at the Fairfax, Virginia headquarters of Mobil Corporation (now ExxonMobil Corporation), specializing in computer-based print design and presentation media.

Matt added to his credentials in 1993, with an M.F.A. degree in Visual Communication from George Washington University. Thereafter, he immediately undertook a position as a guest lecturer and eventual adjunct professor at George Mason University, and he undertook a similar position at George Washington University a semester later.

By 1995, Matt left Mobil in order to pursue a full-time career as a graphic and multimedia software instructor. During this time, Matt began freelancing as a web and multimedia designer for multiple clients.

Matt also worked as a freelance illustrator and designer for the Smithsonian Institution Press on several book covers, including The Buffalo Wolf, The Dinosaur Papers, The Light Inside, Voyager's Grand Tour, and World War II: A Grateful Nation Remembers. He developed the cover and chapter art for The Stone Carvers, published in 1999, for which he shared in the 2000 Washington Book Publisher's Award for Best Non-Fiction Book Design.

In 2000, Matt published the instruction manual, Macromedia Director Essentials, with IconLogic Press. Matt eventually tapered his college instruction strictly to George Mason University's Graduate School of Education, as the demand for his services in the private sector increased. He eventually left George Mason in 2005.

In February of 2005, Matt served as a guest speaker at the Photo World Manila convention in the Philippines, lecturing on Photoshop, photography, and photo manipulation ethics.

In more recent years, Matt has functioned as a design manager and art director for multiple corporations. Currently he is in the employ of a local corporation full time, and he only undertakes freelance instruction and design work on a case by case basis for select clients. Should that status change, Matt will post here concerning such developments.

Matt's Butter Tart Recipe


  • Pie pastry (enough to fill 24 muffin cups, your own or from a mix — usually the equivalent of two pies’ worth of crust)
  • 1 cup raisins or cherries
  • 1 cup packed brown sugar
  • 2/3 cup soft butter (optionally, 3/4)
  • 1/2 cup of maple syrup
  • 3 eggs, lightly beaten (optionally 4)
  • 2 teaspoons vanilla
  • 1 pinch salt


  1. Oil or “Pam” muffin tins

  2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.

  3. Roll out and cut pie crust dough into 4-inch circles. (Should be able to get about six out of a single store-bought circle of dough.) Pinch four corners to help dough circles fit into the muffin tin’s cups. Chill the muffin tins until filling is mixed later.

  4. Drain raisins/cherries, and preheat oven to 375F.

  5. Retrieve tart shells from fridge or freezer; divide raisins/cherries equally into all shells.

  6. Melt the butter.

  7. In a large bowl, mix together the melted butter, syrup, brown sugar, and salt. (Eggs and vanilla will go in last.) Stir well until sugar is dissolved.

  8. Scramble the eggs lightly. Add egg and vanilla to the large bowl contents and mix well, then divide butter mixture into all tart shells.

  9. Bake at 375F for 15-20 minutes. 15 minutes for a runnier filling, 20 minutes for firm. (I like the results at 18 minutes.)

  10. Let baked butter tarts cool in pans for at least 10 minutes after removing from oven; then remove and place on racks until completely cool.