Grammy’s Butter Tarts
Print recipe| Serves | 18 |
Ingredients
- 1 cup brown sugar
- 6 Tbsp soft butter
- 1 Tsp vanilla
- 1/2 cup golden or sultana raisins (soaked in warm water for 10 minutes and then drained)
- 1/2 cup white corn syrup
- 2 eggs (beaten)
- 2 Tsp lemon juice
- 2 Tsp water
Directions
| Pastry | |
| Make 1 lot of pastry using the Crisco or your favourite pastry recipe. Roll out the pastry and cut a circle about 1/4 inch larger than the top of the tart tin. If using a muffin tin, cut the circle about 1/2 inch larger all around than the muffin top, since muffin tins are deeper. Carefully lay the pastry over top and gently push it in and up the sides. | |
| Filling | |
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Drain the raisins and drop 5 or 6 into the bottom of each tart shell. This ensures that each tart will have the same number of raisins. Combine the rest of the ingredients in order given. Spoon ¾ full in pastry lined tart tins.  | |
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Bake 400 °F in preheated oven for 12 to 15 minutes or until the tops puff and turn a golden brown. Remove immediately. When you remove them from the oven, run a knife along the inside of the tart tin to loosen any butter that might have leaked into the tin.  | |
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Cool in the tins. When cool, remove to a serving plate.  | |