Canadiana in a pastry cup
Jul. 12th, 2009 09:01 amI've been carrying this newspaper clipping around for so long that I'm committing it to LJ!
Peggy Morris's Amazing Butter Tarts
1 cup raisins
2 eggs
1/3 corn syrup
1 cup packed brown sugar
3 tbsp melted butter
1/2 cup chopped walnuts
18 Sweet Tart Pastry shells
In a small bowl, cover raisins with boiling water. Soak for 20 minutes, then drain and set aside.
In a small mixing bowl, whisk together eggs, corn syrup, brown sugar, butter and nuts. Stir in raisins.
Pour evenly into prepared tart shells.
Bake in pre-heated oven (450F) for 5 minutes. Reduce heat to 350F and open door slightly for 15-20 seconds to bring temperature down rapidly.
Bake for 15 minutes or until bubbling and deep golden brown.
Let cool for 10-15 minutse before removing from pan.
Peggy Morris's Amazing Butter Tarts
1 cup raisins
2 eggs
1/3 corn syrup
1 cup packed brown sugar
3 tbsp melted butter
1/2 cup chopped walnuts
18 Sweet Tart Pastry shells
In a small bowl, cover raisins with boiling water. Soak for 20 minutes, then drain and set aside.
In a small mixing bowl, whisk together eggs, corn syrup, brown sugar, butter and nuts. Stir in raisins.
Pour evenly into prepared tart shells.
Bake in pre-heated oven (450F) for 5 minutes. Reduce heat to 350F and open door slightly for 15-20 seconds to bring temperature down rapidly.
Bake for 15 minutes or until bubbling and deep golden brown.
Let cool for 10-15 minutse before removing from pan.