Martha’s* Butter Tarts

Pie-crust pastry – enough for 4 pie-crusts
3 Eggs
3 Cups (1 Lb. box) light brown sugar
3 Tablespoons vinegar
1 ½ teaspoons vanilla extract
¾ Cup melted butter
1 ¾ Cup raisins or currants – smaller raisins work better

Roll out pastry and cut with a 3 inch cookie cutter. Place individual shells in a shallow muffin pan, preferably with rounded bottom.

Beat eggs only until well blended — do not over-beat. Stir in sugar and when fully combined add vinegar and vanilla. Stir in melted butter and fruit. Fill shells ½ to 2/3 full – do not overfill as mixture will rise.

Bake at 380o to 400o F (experiment, as ovens vary) for 12 – 14 minutes. Monitor closely as time between under-cooked and over-cooked is short. When pastry starts to brown they are done. Cool before serving.

*Martha Postlethwaite – Noreen’s mother, Jennifer and Elizabeth’s grandmother