Terri Clark's Butter Tarts
Terri has fond memories of her mother making butter tarts that didn't skimp on the butter. "Butter is a food group," says Terri, "and I love it."
Cook Time: 20 minutes | Yield: 14 tarts
- pastry for double-crust pie
- 1/3 cup butter
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 2/3 cup raisins
- 1 teaspoon rum
- 1/4 teaspoon salt
- 1 egg
- Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
- Use these rounds to line 14 muffin cups.
- Melt butter in small saucepan.
- Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
- Lightly beat the egg and add to raisin mixture.
- Use mixture to fill pastry lined cups 3/4 full.
- Bake in 425°F oven for 20 minutes or until pastry is golden.
- Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins
Recipe courtesy of Food.com.
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