Canadian Butter Tarts
|All purpose flour||1 Cup (16 tbs)|
|Margarine/Butter||3⁄4 Cup (12 tbs), softened (1/2 Cup Plus 1/4 Cup)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs), softened|
|Egg||1 , slightly beaten|
|Currants/Chopped raisins||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Mix flour, 1/2 cup margarine and the powdered sugar.
Divide into 24 equal pieces.
Press each piece against bottom and side of ungreased small muffin cup, 1 3/4 x 1 inch.
Do not allow pastry to extend above tops of cups.
Mix brown sugar and 1/4 cup margarine.
Stir in corn syrup, egg, salt and currants.
Spoon scant tablespoonful mixture into each muffin cup.
Bake until filling is set and crust is light brown, about 20 minutes.
Cool in muffin cups 20 minutes.
Remove from muffin cups with tip of knife; cool on wire rack.
Top with sweetened whipped cream if desired.