5 Roses Butter Tarts filling
1/3 cup butter, melted (I prefer Land of Lakes butter)
1 cup brown sugar
2 Tablespoons Cream or Milk
1/2 cup Currants (can substitute raisins here and I do)
1 egg beaten
1 teaspoon vanilla extract (I use my home made here)
Line tart pans with pastry dough, either your own homemade or pre made dough. Depending on the size of your pan, cut the dough in circles, big enough to fit inside the pan.
Trust me on this, any more in there and it oozes up and over and then you can’t get those little suckers out easily.
Then you have to eat the evidence, and it’s really hard to hide the fact that you ate half the recipe cause the tarts didn’t come out. Especially if you are planning on having a dozen or so tarts and you only end up with 6. I know whereof I speak. Sorry, I got distracted there.
Bake for 20 minutes or so, until the top of the pastry is nice and golden, and the filling has cooked through.
Now, there are two schools of thought on Butter Tarts, some people like the middle a little gooey and some like them firmer, you’ll just have try them either way. Personally, I like em both ways. Gooey or firm, I just like Butter Tarts.