Butter Tarts

By • March 8, 2011 • 0 Comments



Author Notes: Laura Secord Canadian Cook BookKaren T

Serves makes 15 small tarts

  • 1/2 cup Raisins or currants
  • 1/4 cup soft butter
  • 1/2 cup lightly packed brown sugar
  • 1 cup corn syrup
  • 2 slightly beaten eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  1. Pour boiling water over raisins or currants. Let stand 5 minutes and drain.
  2. Stir together butter and brown sugar.
  3. Blend in corn syrup, eggs, vanilla and lemon juice
  4. Stir in raisins or currants.
  5. Fill pastry-lined muffin cups 2/3 full
  6. Bake at 375 degree oven for 15 to 20 minutes or until pastry is golden. Do not allow filling to bubble.

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