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Runny Butter Tarts


1/4 c Raisins
16 Tart shells; baked
1/4 c Butter; soft
1/2 c Sugar; brown, lightly packed
1/2 c Corn syrup
1 Egg
1 ts Vinegar
1 ts Vanilla


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.

Recipe yields: 16 tarts

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