Pour boiling water over 1/2 cup light raisins.
Drain after edges turn white.
Cream together 1/4 cup butter and 1/2 cup brown sugar.
1/2 cup corn syrup
1 beaten egg
1/2 tsp vanilla
1/8 tsp salt
few drops lemon juice
Combine just until blended and fold in drained raisins.
Bake filled tarts 20-25 minutes at 375.
A couple of miscellaneous notes:
I (noodle) have never made these--pastry and I don't get along. However, I have eaten zillions, and, IMHO, these are the best. My mum makes lovely, delicate little tarts--I hate the big clunky ones many people serve.
Every Canadian kid knows that butter tarts taste best swiped directly from the freezer in the weeks leading up to Christmas. Some kids thawed them out for a few minutes on top of the hot water heater, but we never found this necessary. I have an adult friend who recently confessed that warm shortbread never tastes right to her--she prefers it frozen.
Source of recipe: Noodle