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Butter Tarts
Butter tarts satisfy even the biggest sweet tooth. Tarts
freeze well, so you can bake a few days before and just remove them from
the freezer at the last minute. Place into a decorative box and seal
with a festive label.
Servings: 12
12 frozen tart shells, medium size
1 cup brown sugar
½ cup butter, melted
2 tablespoons milk
1 egg, beaten
1 teaspoon vanilla
1 cup raisins
Boiling water |
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Heat the oven to 375 F. Place frozen tart shells on a cookie sheet.
Pour boiling water over raisins, making sure they are covered completely. Set
aside for 5 minutes; drain well. Spoon raisins equally into each unbaked tart
shell. Beat sugar, butter, milk, egg and vanilla until mixture has a creamy
consistency. Pour the mixture into each raisin-filled shell.
Bake for 18-20 minutes. The filling may bubble over the shell. Let cool. Gifts
from the kitchen are gifts of love, regardless of how quickly they are whipped
up. And, pretty cellophane bags, seasonal gift boxes and the decorative
bakery labels can
turn offerings from the kitchen into impressive gifts from the heart.
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