OLD-FASHIONED BUTTER TARTS
Makes: about 24
3/4 cup (180 mL) sultana
■ raisins
Boiling water
1/3 cup (80 mL) butter
3/4 cup (180 mL) golden corn syrup
3/4 cup (180 mL) packed golden brown sugar
2 tbsp (30 mL) light cream (10%) 1 1/2 tsp (7.5 mL) vanilla
1 tsp (5 mL) fresh lemon juice 1/4 tsp (1 mL) salt
1 egg, lightly beaten
24 frozen unbaked tart shells (3 inch/7.5 cm)
1. Place raisins in a bowl; pour enough boiling water over raisins to cover. Let stand for 5 minutes; drain. Pat raisins dry with paper towels; set aside.
2. Preheat oven to 350 F (175 C). Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in next 7 ingredients (corn syrup through beaten egg).
3. Return saucepan to medium heat. Bring butter mixture to a boil. Boil, uncovered, stirring occasionally, for 3 minutes. Remove from heat and cool for 5 minutes. Meanwhile, spoon raisins into tart shells.
4. Transfer tart shells to parchment paper-lined rimmed baking sheets. Spoon butter mixture on top of raisins in tart shells, filling tart shells no more than half full.
5. Bake for 20-25 minutes or until filling is bubbly and pastry is golden around edges. Cool tarts in pans on racks. Store, layered with wax paper, in an airtight container in a cool dry place for up to 1 week. May be frozen.