BUTTER TARTS

These are exceptional! Use your own pastry recipe or frozen shells. Makes about 20 small 2-1/2 inch[6cm] tarts

1/2 cup Butter 125 mL
1-1/2 cup Firmly packed brown sugar 375 mL
2/3 cup Raisins 150 mL
2 eggs 2
2 tbsp Light cream 25 mL
2 tsp Vanilla 10 mL
1/2 cups Chopped walnuts or pecans 125 mL

Preheat oven 400°F [200°C].

In small saucepan, heat together butter and sugar over low heat until butter is melted. Remove from heat and add raisins; let cool. In bowl, beat together eggs, cream and vanilla. Stir in nuts, then butter-sugar mixture.

Spoon butter mixture into tart shells, filling 2/3 full. Bake for 15 to 20 minutes or until pastry is golden and filling puffed but firm. Remove from pan and let cool on wire racks.

NOTE: Because the sugar filling hardens quickly and sticks to the pan, be sure to remove tarts as directed.


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