FRENCH BUTTER TARTS
PASTRY:
1 2/3 cups all purpose flour
3 Tbsp. white sugar
½ tsp. salt
Add: ¾ cup butter and cut with a pastry cutter until the size of small peas.Add: 1 egg. Mix in with a fork.Refrigerate in a sealed plastic bag untilcool. Roll and cut into circles.
FILLING:
(enough for 12 tarts) Heat the oven to 375F.
In a medium bowl mix:
¼ cup melted butter
½ cup brown sugar
1/3 to ½ cup of raisins
½ cup chopped nuts
Now add:
1 cup corn syrup
2 beaten eggs
¼ tsp. salt
1 tsp. vanilla
Mix well. Put this mixture into tart shells (no more than 2/3 full). Cook for 15 to 18 minutes at 375F.