One of the most popular things in my Mom's kitchen and in her home bakeshop was butter tarts the real drippy kind. Customers would pack up even the day old ones and the frozen ones to take home with them. Dozens and dozens of them. Whatever was there didn't last long. I use that same recipe for all the holiday festivities in my own kitchen now. Everyone gets very upset if I don't make any and have started to come to my house early to bake them themselves. They never last until the big dinner but we have fun making and eating them anyway.
Syrupy Butter Tarts
1 cup raisins (soaked in boiling water for 10 minutes then drained)
2 tablespoons butter
1 cup of brown sugar
1 well beaten egg
1 teaspoon vanilla
Mix well until foamy and pour into prepared unbaked pastry shells and bake at 350°F until golden brown.
Approximately 10 minutes depending on your stove.
Remove from tart tins before they cool too much, but be careful - they are still very hot on the inside.
Saturday, October 10, 2009
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OMG these are soo my favorite mom's right they are one for me one for the plate kinda tarts.
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