Butter Tarts
Submitted by PaddyL on December 02, 2011 at 12:45 pm

Yield: 15 tarts
Source: Laura Secord Cookbook

Sufficient pastry to line 15 medium-sized muffin pans. I made a two-crust pie pastry and wound up with a few more. Or you could buy ready-made crusts.

1/2 cup raisins or currants (raisins are traditional)
1/4 cup soft butter
1/2 cup lightly packed brown sugar
1 cup corn syrup
2 slightly beaten eggs
1 tsp. vanilla
1 tsp. lemon juice

Plump the raisins in some boiling water, then drain well. Stir together the soft butter and the brown sugar. Blend in the corn syrup, eggs, vanilla, and lemon juice. Stir in the raisins.

Fill pastry-lined muffin cups 2/3 full. Bake in 375F. oven for 15 to 20 minutes, or until pastry is golden. Do not allow filling to bubble. That's easier said than done, as mine bubbled slightly but didn't affect the outcome at all.