Don't forget to post your holiday recipes before the deadline! You can't win if you don't play. We need at least 10 participants so encourage your friends to play along too.
I'm sharing another holiday recipe that is a MUST in our house. Butter Tarts. I have taste-tested many butter tarts, and experimented with a handful of recipes and this one takes the prize. A really good butter tart is gooey, not dry or sugary. It has plenty of filling and is almost runny, but not quite. For my American friends who've never tried butter tarts, imagine individual pecan pies. Except with raisins. Or coconut. Or all 3!
The Greatest, Gooey-est Butter Tarts Ever
1/2 c brown sugar, packed
1/2 c corn syrup
3 tbsp butter, softened
1 large egg
1/2 c raisins or currants
1 tsp white vinegar
pinch of salt
optional - add 2 tbsp finely chopped pecans or fine coconut to raisin mixture. You may also substitute pecans or coconut for all of the raisins. (I make a few of each kind)
12 unbaked, unsweetened pastry tart shells (your own or store bought)
Cream brown sugar, syrup and butter well in medium bowl. Stir in rest of ingredients. Add pecans or coconut if using. Divide mixture between tart shells. Bake in 375F oven (arrange individual tart shells on baking sheet or use muffin tins for home made pastry) for about 20 min.