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Rum and Butter Tarts


1 1/2 cup raisins
1/4 cup butter
2 eggs
2 cups brown sugar
2 teaspoons rum flavoring
1/2 cup walnuts, chopped (optional)
Pie pastry for 2 dozen or more tarts

Soak raisins in enough boiling water to cover until they are plump. Drain. Beat butter until soft. Add eggs and brown sugar and beat until foamy. Add rum flavoring, chopped nuts and reserved raisins. Roll pasty, thinly, and cut out to line tart tins. Half fill pastry tarts with filling. Bake at 375 F for 15 to 20 minutes or until golden brown on top and filling is bubbly. Cool until crisp enough to remove from pans to wire racks.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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