Butter Tart Treasures
Rich and irresistible, these treats originated in Canada. Don't over bake - the filling should be runny.
- pastry for 2 pie shells
- 3/4 cup Sun-Maid Natural Raisins
- 1/2 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 1/4 cup butter, softened
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
HEAToven to 425° F.
On floured surface, ROLL pastry out thin; cut into twelve 4-inch rounds.
FIT rounds into medium sized (2-3/4-inch) muffin cups.
Evenly DIVIDEraisins among pastry shells.
COMBINE brown sugar, corn syrup, butter, egg, vanilla and salt; blend well.
POUR mixture into muffin cups, filling 2/3 full.
BAKE on lowest oven rack for 12 to 15 minutes or just until set.
COOL on wire rack; loosen edges and remove from pans.
Makes 12 tarts.