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BUTTER TARTS




Source of Recipe


Gramma Mabel McCreight






Recipe Introduction


GRAMMA McCreight used this recipe for many years where she baked tarts and rolls every day at a hotel-motel on the water in Thessalon. My Mother-in-law made these as well for her guests at the lodge, and everyone raved about them. Truly, when they don't spill and stay just right in the shell, these are Succulent! Enjoy. I make my own pie crust too with Tenderflake, and wouldn't think of trying them in pre-baked shells..... Up to you.







List of Ingredients



• 1 1/2 cups Brown Sugar
  
• 3 eggs, slightly beaten
  
• 1/2 cup Corn Syrup
  
• 1/2 - 2/3 cups Butter
  
• 2 TBSP Vanilla
  
• 3 TBSP Milk
  
• 2 Tsp Vinegar
  
• 1/8 Tsp Salt
  
• 1/2 cup Walnuts or Pecan crumbs
  
• Raisins
  






Instructions



1. Mix all ingredients together, except Pecans and Raisins. I usually sprinkle several raisins and pecan crumbs in each shell then pour the mixture over top.
   
2. I PAM my muffin tins really well, since when the mixture boils over, it hardens and may break the shells when trying to remove from pan.
   
3. BAKE at 425-450° F for about 8 minutes. Lower heat to 350°F and continue baking until filling is set, and pastry baked, about 18 minutes longer.
   
4. REMOVE from oven and put on grills to cool a couple minutes then try to pry them out of muffin tins before the spills harden, to keep shells intact.
   






Final Comments


Yields approximately 24-32 Butter Tarts.