Title: Runny Butter Tarts
Categories: Dessert Canadian
Yield: 1 Servings
| 1/4 | c | Raisins |
| 16 | | Tart shells; baked |
| 1/4 | c | Butter;soft |
| 1/2 | c | Sugar; brown, lightly packe |
| 1/2 | c | Corn syrup |
| 1 | | Egg |
| 1 | ts | Vinegar |
| 1 | ts | 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)