Runny Butter Tartscanadian, dessert 1/4 cup raisins 16 tart shells; baked 1/4 cup butter; soft 1/2 cup sugar; brown, lightly packd 1/2 cup corn syrup 1 egg 1 teaspoon vinegar 1 teaspoon vanilla 1 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) |
