| Use your favorite pie dough recipe, enough for 12- 15 butter tarts |
| Filling: |
| 1 1/2 cups brown sugar, |
| 1/4 cup butter, melted |
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| 2 eggs |
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| 1 tablespoon vinegar |
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| 1 teaspoon vanilla extract |
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| 1 cup currants or raisins |
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| Method: |
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| Prepare pie dough according to directions. Press out into tart tins using your |
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| Birds Hill Tart Press. Place approximately 1 heaping teaspoon currants or |
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| raisins into each tart shell. Beat eggs in a medium-sized mixing bowl. Mix in |
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| remaining ingredients. Pour filling over top of currants or raisins, filling shells |
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| approximately 2/3 full. |
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| Bake at 350 F for 20 minutes. Makes 12 -15 Butter Tarts |