Runny butter tarts

Yield: 1 servings

Measure Ingredient
¼ cup Raisins
16 \N Tart shells; baked
¼ cup Butter;soft
½ cup Sugar; brown, lightly packd
½ cup Corn syrup
1 \N Egg
1 teaspoon Vinegar
1 teaspoon Vanilla
\N \N 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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