runny butter tarts
| Measure | Ingredient |
|---|---|
| ¼ cup | Raisins |
| 16 | Tart shells; baked |
| ¼ cup | Butter;soft |
| ½ cup | Sugar; brown, lightly packd |
| ½ cup | Corn syrup |
| 1 | Egg |
| 1 teaspoon | Vinegar |
| 1 teaspoon | Vanilla |
| Salt |
Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full.
Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely.
Makes 16 tarts. Source: FOOD magazine (now defunct)
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