Butter Tartsthe Best Of The Best Recipes

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Steps:

• Roll out pastry to about 1/4 inch thickness.
• Cut out tart circles to a 4 inch circle.
• Place a few raisins or nuts in the bottom of tart shells.
• In a large bowl ,cream the rest of the ingredients together,until dissolved.
• Fill tart shells 3/4 the way full.
• Bake in a 350 degree oven for approx.15-20 minutes.
• Tarts will still be bubbling but shell browned.
• These tarts will be a bit runny ,so if you want them firm let them cook a bit longer.
• Let stand in the pans ten minutes then remove carefully --.
• These are one of the best tarts out there anywhere,believe me -- .