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Butter Tart

 

Tart Shells

  • 2 cups all-purpose flour (500 ml)
  • 3/4 tsp. salt (4 ml)
  • 1 cup shortening (250 ml)
  • 4 tbsp ice water (60 ml)

Filling
 

  • 1/2 cup lightly packed brown sugar (125 ml)
  • 1/2 corn syrup (125 ml)
  • 1/4 cup butter
  • 1 egg, slightly beaten
  • 1 tsp. vanilla (5 ml)
  • 1/4 tsp. salt (1 ml)
  • 3/4 cup raisins (175 ml)
  1. Prepare pastry recipe.
  2. Roll out thinly on lightly floured surface. Cut into rounds 2 1/4 " (10 cm) cutter. Fit into medium-sized muffin cups.

     

  3. Filling: Combine all filling ingredients except raisins: mix well.

    Put raisins into pastry shell, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425 degrees F (220 degrees C) for 12-15 minutes or just until set. Don't overbake. Underbaking makes them runnier! Cool on wire rack, then remove e from pans.

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Last Updated Saturday, November 20th, 2004