Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Butter Tarts
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Butter Tarts
Actions
Butter Tarts
Ingredients
| 2 | nine-ounce packages mini-tart shells (two-inch size) | |
| ⅔ | cup dark raisins | |
| 2 | teaspoons finely grated orange zest | |
| ⅓ | cup orange juice | |
| 1 ¾ | cups brown sugar, packed | |
| ¾ | cup butter | |
| ¼ | cup whipping cream | |
| 2 | teaspoons white vinegar | |
| 1 | teaspoon vanilla extract | |
| ¼ | teaspoon salt | |
| 3 | large eggs, fork-beaten |
Directions
Preheat oven to 375° F. Place tart shells on two baking sheets. Combine raisins, zest and juice in a small bowl. Let stand for 20 minutes. Heat next six ingredients in a medium saucepan over medium heat. Stir until sugar dissolves; let cool. Add eggs and stir until well combined. Drain raisins and discard liquid. Divide raisins among tart shells. Spoon two teaspoons brown sugar mixture into each tart shell. Bake on bottom rack of preheated oven for about 25 minutes until pastry is golden and filling is bubbling. Cool on baking sheets for five minutes before transferring to wire racks. Serve cold or warm. Makes about 36 tarts.
Recipe courtesy of Company's Coming.
Discover more:
More Food