Butter tarts

Oh how I miss butter tarts, apparently they don't make them south of the Mason-Dixon line. Here's a clip of Peter Gzowski (he left us too soon) and my beloved butter tarts..two things among the many I miss about home.

½ c. Raisins

Pour sufficient boiling water to cover over raisins. Let stand until plumped and then drain when ready to fill tart shells.

Preheat oven to 375oF.

Prepare sufficient pastry and roll out on floured surface. Cut with floured cookie cutter and line 12 medium sized muffin cups. Do not prick.

Put a few plumped raisins into bottom of each tart shell.

Mix together:

¼ c. Butter or Margarine
½ c. lightly packed Brown Sugar

Stir in:

1 c. Corn Syrup
2 Eggs, slightly beaten
¼ tsp. Salt
1 tsp. Vanilla

Combine just until blended. Spoon into unbaked tart shells, filling each about two-thirds full.

Bake in preheated oven for 15 to 18 minutes. Do not allow filling to bubble over.

Make 12 tarts.