butter tarts

Name: BUTTER TARTS
Prep time: 35 min
Cook time: 15 min
Yield: 12
Ingredients: 1/2 cup(s) brown sugar, firmly packed; 1/2 cup(s) corn syrup/light karo syrup; 3 tablespoon(s) butter, softened; 1 large egg; 1/2 cup(s) raisins, or currants; 2 tablespoon(s) medium or fine coconut; 2 tablespoon(s) finely chopped pecans; 1 1/2 teaspoon(s) vinegar; - salt, just a pinch; 12 large unbaked pastry tart shells, your own or store bought, (or 24 miniature shells)

(2 RATINGS)

90 Pinches

Loretta Jasper

Hope, ID

Updated on Nov 27, 2011

Every Christmas and New Years, my mom made these...and it just wouldn't be Christmas without them...they are to die for delicious, and sinfully rich...easy to make, and everyone loves them, they disappear fast, better make a double batch...I always do...

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prep time 35 Min

cook time 15 Min

method ---

yield 12 large or 24 tiny tarts

Ingredients

1/2 cup brown sugar, firmly packed
1/2 cup corn syrup/light karo syrup
3 tablespoons butter, softened
1 large egg
1/2 cup raisins, or currants
2 tablespoons medium or fine coconut
2 tablespoons finely chopped pecans
1 1/2 teaspoons vinegar
- salt, just a pinch
12 large unbaked pastry tart shells, your own or store bought, (or 24 miniature shells)

How To Make butter tarts

Step 1

Pre-heat oven to 375 degrees... Cream brown sugar, syrup and butter well in medium bowl... then add: the next 6 ingredients and stir well....

Step 2

Divide among pastry shells, and bake in 375 degree oven for 20 minutes for the reg/large size tarts and 10 - 15 minutes for the miniature size tarts...
Step 3

This is supposed to make 12 large tarts, or 24 mini tarts, but I find I usually come up short, so I always double the recipe, besides, they are so good, you'll want extras...lol....enjoy...
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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