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Butter Tarts

Preheat oven to 350F. In a medium sized pot add the brown sugar, vinegar, vanilla, butter and hot water. Stir together, and on a medium heat bring the filling to a boil while stirring frequently. In a large glass measuring cup or in a bowl, whisk your eggs. Once the filling has come to a boil, slowly, very slowly, whisk half of the boiling filling into the eggs. Then pour the mixture back into the. . .

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Servings: 24

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

2 cups of brown sugar

2 tablespoons of white vinegar

1 teaspoon of pure vanilla extract

1/2 cup of salted butter

1/2 cup of hot water

2 large eggs

1/2 cup of raisins

24 tart shells

Preparation

1Preheat oven to 350F.

2In a medium sized pot add the brown sugar, vinegar, vanilla, butter and hot water. Stir together, and on a medium heat bring the filling to a boil while stirring frequently.

3In a large glass measuring cup or in a bowl, whisk your eggs. Once the filling has come to a boil, slowly, very slowly, whisk half of the boiling filling into the eggs. Then pour the mixture back into the pot and whisk together. Place back on the heat for 1 minute and stir.

4On a large baking sheet place your prepared tart shells, add some raisins into the bottom of each shell, or leave out. Then fill the tarts 3/4 of the way full with the filling. Bake in the oven for 15 minutes, or until the shells are a light golden brown and cooked through.

5Remove from the oven and allow to cool for 30 minutes before eating. Cool completely before freezing in an airtight container.

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