Butter Tartlettes

I found a recipe for butter tarts - I was always worried about making butter tarts, they can be so finicky.  So I attempted it, and they came out AMAZING!!

Butter Tartlettes
These are tartlettes only because I picked up the wrong size tart shells.  Normally I would make my own pastry, but this time I bought frozen Tenderflake ones.

• 1/2 cup raisins
• 1/4 cup soft butter
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1/2 cup corn syrup
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla

Preheat your oven to 400 degrees.
In a bowl, cover raising with hot water and let soak for 15-20 minutes.
In a large bowl with a spoon, mix together the corn syrup, butter, sugar and salt until well combined and creamed.
Add in the egg and vanilla, stirring well.
Drain the raisins and place some in each tart shell that you placed on either a muffin tin or a cookie sheet.
Fill the shells 2/3 to 3/4 full.  They do bubble up so you don't want to fill right to the top.
Cook for 15 - 20 minutes, until golden brown on top and bubbly.  The longer you cook it, the firmer the filling.
Once removed, allow the tarts to cool for 10 minutes then transfer to a wire rack to cool completely.

I am going to attempt this again sometime in the future with pecans for hubby - despite my nut allergy I still try to do something special for him sometimes!

Enjoy!