Caramel Butter Tarts
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Currants/Cut up raisins||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
With hands, mix flour, 1/2 cup butter and the confectioners' sugar thoroughly.
Divide into 24 parts.
Press each part against bottom and side of ungreased small muffin cup (1 2/3 inches in diameter).
Do not allow pastry to extend above tops of cups.
Mix 3 tablespoons butter and the brown sugar.
Stir in egg, salt and currants.
Spoon scant table-spoonful mixture into each cup.
Bake until light brown, about 20 minutes.
Invert muffin pan to remove tarts.
After 15 minutes, turn tarts right sides up on wire rack; cool.