Runny Butter Tarts
From cheezeemomma 15 years ago
- 20 minutes to make
- Serves 12
Plumping the raisins really makes the difference between a butter tart and a RUNNY butter tart. Mmmmmmmmmmm.
Ingredients
- 1/2 c raisins shopping list
- boiling water shopping list
- 1/4 c butter shopping list
- 1/2 c packed brown sugar shopping list
- 1/4 tsp salt shopping list
- 1/2 c corn syup or Lyle's golden syrup shopping list
- 1 egg, beaten shopping list
- 1/2 tsp vanilla shopping list
- pastry for 12 large tarts shopping list
How to make it
- Plump raisins in boiling water for 5 - 10 minutes.
- Cream together butter and brown sugar
- Add salt and syrup, egg and vanilla and stir well
- Drain and add raisins
- Fill tart shells 3/4 full
- Bake at 450 F for 15 - 20 minutes or til browned and bubbly.
- Allow tarts to cool 10 minutes before removing from pan.
- Be CAREFUL when eating or you WILL wear it.
People Who Like This Dish 3
- kerb9567 Nowhere, Us
- fishtrippin Estelline, SD
- cheezeemomma London, CA
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The Rating
Reviewed by 1 people-
Best Butter tarts ever! You may need to wear a bib!
kerb9567
in loved it
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