Butter Tarts

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OK... here it is folks...my secret recipe!!! A double recipe will make 36 tarts.

1/4 cup butter (NOT margarine)
1/2 cup lightly packed brown sugar
1/4 tsp salt
1/2 cup corn syrup
1 beaten egg
1/2 tsp vanilla
1/2 cups raisins
Tenderflake tart shells....and YES, they MUST be Tenderflake - don't cheap out here!!! lol

Preheat oven to 375.





Pour boiling water over raisins - let soak until edges turn white - drain.

Cream butter and brown sugar. Add salt, corn syrup, egg and vanilla. Combine only until blended. Fold in raisins. Spoon into shells until approx 2/3 full.

Bake at 375 until they look like they're going to start bubbling, then reduce to 320 - only about 20-25 mins total cook time. For creamy filling, don't allow the tarts to boil. I let mine boil a little because then the filling turns a little bit like toffee and that's why the folks like 'em :)