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
  • Directions:

    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.