3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 tb Salt
2 1/4 c Currants or raisins
1 Pie shell; 9″, unbaked
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour,
vanilla and salt until blended. Stir in currants or raisins. Pour in pie
shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30
minutes longer or till centre is just firm to the touch, covering edges of
pastry with foil if browning too much. Let cool completely before cutting.
This version of butter tarts (a Canadian speciality) is easier to prepare
than the traditional individual tarts. It is very rich and best served in
small pieces. Canadian Living Magazine
Bakery-Shoppe, Nov 97 (Lei Devries)
Yields
10 Servings
