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Serves
Makes 15 small tarts
Author Notes
Laura Secord Canadian Cook Book —Karen T
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Ingredients
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1/2 cup
Raisins or currants
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1/4 cup
soft butter
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1/2 cup
lightly packed brown sugar
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1 cup
corn syrup
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2
slightly beaten eggs
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1 teaspoon
vanilla
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1 teaspoon
lemon juice
Directions
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Pour boiling water over raisins or currants. Let stand 5 minutes and drain.
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Stir together butter and brown sugar.
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Blend in corn syrup, eggs, vanilla and lemon juice
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Stir in raisins or currants.
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Fill pastry-lined muffin cups 2/3 full
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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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