Butter Tart Pie 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 ts -salt 2 1/4 c Currants or raisins1 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. Reduce heat to 350F. 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. MAKES:10 Serving This version of butter tarts (a Canadian specialty) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. Helen Whitehead, C N D List Moderator email: [email protected] --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
