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12 medium size tart shells 12
1/2 cup seedless raisins 125 mL
boiling water
1/4 cup butter 60 mL
1/2 cup brown sugar 125 mL
1/2 cup corn syrup 125 mL
1 egg, slightly beaten 1
1/4 tsp salt 1 mL
1/2 tsp vanilla 2 mL
Preheat oven to 375°/F190°C.
Pour boiling water on raisins to completely cover. Let stand until plumped and then drain. Arrange in tart shells.
Mix together butter and brown sugar. Stir in corn syrup, slightly beaten egg, salt and vanilla. Combine just until blended.
Spoon into tart shells, filling each about 2/3 full. Bake in oven for approximately 15 minutes. Filling should be lightly browned when tarts are removed from the oven. Let tarts cool in pan before removing in order to avoid breakage.
1/2 cup seedless raisins 125 mL
boiling water
1/4 cup butter 60 mL
1/2 cup brown sugar 125 mL
1/2 cup corn syrup 125 mL
1 egg, slightly beaten 1
1/4 tsp salt 1 mL
1/2 tsp vanilla 2 mL
Preheat oven to 375°/F190°C.
Pour boiling water on raisins to completely cover. Let stand until plumped and then drain. Arrange in tart shells.
Mix together butter and brown sugar. Stir in corn syrup, slightly beaten egg, salt and vanilla. Combine just until blended.
Spoon into tart shells, filling each about 2/3 full. Bake in oven for approximately 15 minutes. Filling should be lightly browned when tarts are removed from the oven. Let tarts cool in pan before removing in order to avoid breakage.
