Butter tarts

February 22

From a great friend

1c corn syrup
2/3 c brown sugar
2 eggs, slightly beaten
¼ c butter
¼ t salt
2/3 c nuts
½ t vanilla

Mix corn syrup with brown sugar in saucepan. Cook gently over direct heat for a good five minutes. This is the important step! If you do not cook long enough, the tarts will not solidify. (Speaking from experience, here.)

Cool slightly. Pour over beaten eggs, beating continuously. Add remaining ingredients. Sprinkle nuts on bottom of tart shells. Pour syrup mixture into shells only ½ full – very important! – because will bubble over. Bake 400 for 10 minutes. Reduce to 350 for 15 minutes.

Makes 12 tarts.

Either purchase tart shells or I double my basic pie dough recipe (Flaky Pastry Crust recipe in “Joy of Cooking” page 859) for these 12 tarts. If you do make your own tart shells, form them into your muffin pan cups and fill.

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