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Runny Butter Tarts

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 tsp. Vinegar
  • 1 tsp. Vanilla
  • Salt


  1. Preheat oven to 400F.
  2. Sprinkle raisins evenly in baked shells.
  3. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt.
  4. Pour into pastry shells, filling each 3/4s full.
  5. Bake in 400F oven for about 10 minutes or just till runny in centre.
  6. Let cool in pan for 1 minute, remove to rack and let cool completely.

Recipe yields: 16 tarts

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