Butter Tarts

BUTTER TARTS
These are exceptional! Use your own pastry recipe or frozen shells. Makes about 20 small 2-1/2 inch[6cm] tarts

1/2 cup	Butter	125 mL
1-1/2 cup	Firmly packed brown sugar	375 mL
2/3 cup	Raisins	150 mL
2	eggs	2
2 tbsp	Light cream	25 mL
2 tsp	Vanilla	10 mL
1/2 cups	Chopped walnuts or pecans	125 mL

Preheat oven 400°F [200°C]. In small saucepan, heat together butter and sugar over low heat until butter is melted. Remove from heat and add raisins; let cool. In bowl, beat together eggs, cream and vanilla. Stir in nuts, then butter-sugar mixture. Spoon butter mixture into tart shells, filling 2/3 full. Bake for 15 to 20 minutes or until pastry is golden and filling puffed but firm. Remove from pan and let cool on wire racks. NOTE: Because the sugar filling hardens quickly and sticks to the pan, be sure to remove tarts as directed.

BUTTER TARTS