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Measurements

RUNNY BUTTER TARTS
Categories: Desserts, Canadian

1/4 c Raisins
16 Tart shells; baked
1/4 c Butter;soft
1/2 c Sugar; brown, lightly packe
1/2 c Corn syrup
1 Egg
1 ts Vinegar
1 ts Vanilla
Salt

Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely.

Makes 16 tarts. Source: FOOD magazine


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