| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Pies/, Miscellaneo | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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) Recipe by: Canadian Living Magazine Posted to Bakery-Shoppe Digest V1 #394 by Bill & Leilani <[email protected]> on Nov 17, 1997
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