Caramel Butter Tarts Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, softened | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup currants or cut-up raisins | ||
Directions
Heat oven to 350°.
With hands, mix flour, 1/2 cup butter and the confectioners' sugar thoroughly.
Divide into 24 parts.
Press each part against bottom and side of ungreased small muffin cup (1 2/3 inches in diameter).
Do not allow pastry to extend above tops of cups.
Mix 3 tablespoons butter and the brown sugar.
Stir in egg, salt and currants.
Spoon scant table-spoonful mixture into each cup.
Bake until light brown, about 20 minutes.
Invert muffin pan to remove tarts.
After 15 minutes, turn tarts right sides up on wire rack; cool.
With hands, mix flour, 1/2 cup butter and the confectioners' sugar thoroughly.
Divide into 24 parts.
Press each part against bottom and side of ungreased small muffin cup (1 2/3 inches in diameter).
Do not allow pastry to extend above tops of cups.
Mix 3 tablespoons butter and the brown sugar.
Stir in egg, salt and currants.
Spoon scant table-spoonful mixture into each cup.
Bake until light brown, about 20 minutes.
Invert muffin pan to remove tarts.
After 15 minutes, turn tarts right sides up on wire rack; cool.
Chef
