Classic Butter Tarts Recipe
Ingredients
| Sufficient pastry fori dozen unbaked and unpricked tart shells | ||
| 1/2 cup currants or raisins | ||
| Water | ||
| Soft butter | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Corn syrup | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
Directions
Place currants or raisins in a sieve and set over simmering water for 5 minutes to plump up.
Remove and drain on a paper towel.
Blend together the butter and brown sugar.
Stir in the eggs, corn syrup, and vanilla.
Tarts will be runnier and less likely to bubble over if stirring is kept to a minimum.
Add the raisins or currants.
Fill the tart shells 2/3 full.
Bake at 375 degrees for 15-20 minutes or until the pastry is golden.
Remove from the tins carefully and cool on a rack.
Remove and drain on a paper towel.
Blend together the butter and brown sugar.
Stir in the eggs, corn syrup, and vanilla.
Tarts will be runnier and less likely to bubble over if stirring is kept to a minimum.
Add the raisins or currants.
Fill the tart shells 2/3 full.
Bake at 375 degrees for 15-20 minutes or until the pastry is golden.
Remove from the tins carefully and cool on a rack.
Chef
