Grandma B's Butter Tarts
This recipe is the best! It makes 12 tarts.
Ingredients
For 12 Serving(s)
Recipe
- 12 deep tart shells
- 1/2 cup(s) brown sugar
- 2/3 cup(s) BeeHive Golden Corn Syrup
- 1/4 cup(s) butter, softened
- 1/4 teaspoon(s) salt
- 1 egg, at room temperature
- 1/2 teaspoon(s) vanilla
- 3/4 cup(s) raisins, soaked, OR
- 3/4 cup(s) pecan halves
Grandma B's Butter Tarts Directions
Mix brown sugar, butter, corn syryp, salt, egg and vanilla in a two cup measuring cup. Butter has a tendency to chunk up while you mix the batter. Use very soft butter.
Roll out pastry. Cut tart shells with a cutter (a bowl works well) that is much bigger than the size of your pan cups.
Place tart shells in the cups, and press each shell against and over the side of cups. If necessary, roll the tart shell to make it larger after you have cut it. Prick the bottom of each shell with a fork. Doing so will help keep the bottom of this flaky pastry from rising too high.
Place a small number of raisins (about 5), or 3 pecan quarters in the bottom of tart shells. Pour 1 1/2 tablespoons of batter into the deep tart shells so they are about half full. Do not fill too high, as batter will run over edge of pastry as it bakes.
Bake at 400°F for 15 - 17 minutes. Pastry should be golden brown. (Keep an Eye on them!)
Immediately after baking: Sometimes the batter will flow over the pastry. Loosen and lift any tarts that have done this right away or they will break apart in the pan. Others can be left in the pan to cool on wire cooling rack.
