2 eggs, beaten 1 cup brown sugar 1 tsp vanilla 1 tsp butter 1 cup raisins pinch of salt
Combine ingredients. Fill tart shells of pastry 2/3 full of mixture. Bake until filling is set and pastry baked.
P.S. Instead of mixing the raisins into the mixture, I drop 4 or more into each tart shell before I pour in the filling. You can omit the raisins or substitute with nuts.
Thanks Margret! This looks so YUMMY! My big holiday baking weekend is coming and I will be trying this! I am going to use the puff pastry by Pepperidge Farm to save time. I use it for my goat cheese tarts and it turns out quite well. We all love raisins too...
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century.
revisiting some of the older posts under "kitchens" .. and this sound wonderfully devine and easy to make .. going to fix them this weekend! i have lots of olde tart tins ... would be fun to put a dollop of different types of jams on top i think! frannie
Butter tarts are a real tradition around here, the recipe handed down from my wonderful grandma who once owned a bakery. I just love this website and have garnered some great hints and ideas...but Margret it never occurred to me to just drop the raisins into the tart shells instead of into the filling mixture where it's next to impossible to evenly distribute them. Well duh Diane...why didn't you think of that! lol Thanks for the tip!
Butter tarts
Posted - Dec 08 2004 : 06:34:21 AM
My big holiday baking weekend is coming and I will be trying this! I am going to use the puff pastry by Pepperidge Farm to save time. I use it for my goat cheese tarts and it turns out quite well. We all love raisins too...