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Prize Butter Tarts
Pastry dough for double crust pie
1 cup brown sugar
1/2 cup seedless raisins OR chopped pecans
1/3 cup butter or margarine, melted
1 egg, beaten
2 tablespoon milk
1 tsp vanilla
Preheat oven to 375 degrees F. Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles. Combine balance of ingredients. Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
NOTE:
This can be made without the raisins or nuts, but they are very plain. I generally make these with a combination of nuts and raisins. Craisins can be substituted for the raisins.
For Jam Tarts:
Line tart pan cups with pastry. Fill cups 1/2 full with your choice of jam. Bake at 400 degrees F for 20 minutes or until pastry is golden.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
