Nana’s Butter Tarts
1 cup brown sugar
1 beaten egg
1 cup raisins
butter size of an egg
capful of vanilla
If raisins need plumping up, soak them in hot water first.
For pastry and baking, see below.
Really Runny Butter Tarts
Our best ever! The search for the runniest sugariest tart is over.
Set oven to 400°
Pastry
Use Mom’s recipe and cut into 12 large tarts and put into large tart pan. Pastry rounds should be about 4 inches across diameter.
1/4 cup raisins
Sprinkle a few raisins evenly in each tart.
1/4 cup soft butter
1/2 cup lightly packed brown sugar
In bowl, cream the above.
1/2 cup corn syrup
1 egg
1 tsp. vinegar
1 tsp. vanilla
pinch salt
Add to creamed mixture.
BAKE 15 MINUTES ONLY, IF YOU WANT ’EM RUNNY.
1 cup brown sugar
1 beaten egg
1 cup raisins
butter size of an egg
capful of vanilla
If raisins need plumping up, soak them in hot water first.
For pastry and baking, see below.
Really Runny Butter Tarts
Our best ever! The search for the runniest sugariest tart is over.
Set oven to 400°
Pastry
Use Mom’s recipe and cut into 12 large tarts and put into large tart pan. Pastry rounds should be about 4 inches across diameter.
1/4 cup raisins
Sprinkle a few raisins evenly in each tart.
1/4 cup soft butter
1/2 cup lightly packed brown sugar
In bowl, cream the above.
1/2 cup corn syrup
1 egg
1 tsp. vinegar
1 tsp. vanilla
pinch salt
Add to creamed mixture.
BAKE 15 MINUTES ONLY, IF YOU WANT ’EM RUNNY.