This recipe is for the 'real thing'. Rich, buttery, syrupy butter tarts. This is my grandmother's recipe and it was handed down to her. She is now 99 years old so you can imagine how old this recipe is for the filling is. You can use the basic pie pastry recipe or you can even cut corners if you want to put out the money and buy premade shells.
Click for "Basic Pie Pastry"
2 cups of brown sugar
1 teaspoon of vanilla
1/2 cup of melted butter (no margarine here)
1 & 1/3 cups of currants (I used a mixture of golden raisins and regular raisins usually)
- mix all the ingredients together well. I usually add the eggs last. This is enough filling for 12 tarts if you don't go crazy...
Bake at 350F for about 10 - 15 minutes. Probably closer to 10 minutes. Keep a watchful eye on these as they can overcook. As soon as the pastry starts going a nice golden brown, remove them from the oven.
This is the end result:
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