This recipe should give somewhere between 3 and 4 dozen tarts depending on how full you fill the shells and how big your tart tins are.
“Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.”
1 cup butter, melted
3 tablespoons vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 teaspoons vanilla
1/4 cup raisins – opt.
Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.
Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full.
Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.