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The Ultimate Butter Tart


1/2 cup Brown sugar;lightly packed
1/2 cup Corn syrup
1/4 cup Shortening;'golden' flavour
1 Egg; slightly beaten
1 tsp Vanilla
1/4 tsp Salt
3/4 cup Raisins
Pastry for double crust pie

Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4 inch round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425 F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans.

SERVINGS: 12




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.