Butter Tarts
Butter Tarts
Even if raisins aren't your thing (they aren't mine), these are YOUR thing, I assure you! Like little baby pies, with a caramel-y gooey goodness in the middle. These are requested by my Chicken Little (my youngest son), each year on his birthday.
Ingredients
- 3 Pie Shells Store bought
- 1 cup Raisins
- 1 stick Butter Softened
- 1 cup Corn syrup
- 2 Eggs Beaten
- 2 tsp Vanilla
- Flour To dust cutting board
Instructions
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Add raisins to a bowl and fill with enough hot water to cover the raisins. Let sit a half hour.
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In a large bowl, combine butter, corn syrup and brown sugar until creamy.
Add vanilla and eggs until well blended.
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Drain your raisins thoroughly and add to mixture. Stir.
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Preheat oven to 400F.
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On a cutting board, dust with flour. Roll out one of three pie crusts by hand. Using something big enough to overlap a muffin tin, (I use a a drinking glass) cut out circles. Lay each circle into a muffin pan sprayed with nonstick cooking spray, using your fingers to mold the dough into the shape of little pies. After 3 pie shells, you will have a total of 24 little tarts, two 12 cup muffin pans.
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Fill each tart with about 1/2 to 3/4 of mixture, making sure to have an even mixture of sauce and raisins.
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Bake for 18 minutes.
Let stand until cool enough to handle. Using a butter knife, loosen edges of tart and place into your preferred choice of storage container.
