3 Eggs 1 1/2 ts Vanilla
3/4 c Brown sugar; packed 1/4 ts -salt
3/4 c Corn syrup 2 1/4 c Currants or raisins
3 tb Butter; melted 1 Pie shell, 9", unbaked
4 ts Flour; all purpose
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 is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.
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