Butter tarts. Little tarts full of sweet gooey filling and raisins. YUM!! My Mom makes these every year for Christmas. I knew Hubby and MIL were crazy about them, so I decided to make some, myself. They look like they would take a lot of work, but they really are simple to make. To make them even simpler, you could buy pre made tart shells; but I decided to make everything from scratch. I unfortunately had to have one, since it fell apart, as I was taking it our of the mold.
(awww, shucks! I love when that happens, LOL)
I was too impatient and forgot I had to let them cool completely, before even thinking of taking them out. So remember, use pre made shell if you want, it's no sin and cool completely, or they'll just break and ooze and you'll have to eat them all right then and there.
pie dough (enough for 18 shells) or pre made shells
1/3 C raisins
1/4 C butter, softened
1/2 C packed brown sugar
1 C light corn syrup
2 eggs, slightly beaten
1/4 tsp salt
1 tsp vanilla
In a small bowl, cover raisins with boiling water. Soak until plump and drain. Set aside.
If using pie dough, roll it out to 1/8 inch thickness. Cut 2 times bigger, than muffin tin holes. Gently push into tins, crimping excess dough together. Set aside.
Cream butter with the brown sugar. Add in corn syrup, eggs, salt and vanilla. Beat until well incorporated and glossy.
Sprinkle a few raisins (10 or so) into each tart shell. Fill each shell, half full, with filling and bake at 375 degree for 15-18 minutes (tops should be a dark golden brown). Makes 12-18 large tarts, or 12 large and 12 mini tarts
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