Online Recipe Database Direct Access

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="6150" locale="en">
<RecipeHeader>
<RecipeTitle>The Ultimate Butter Tart</RecipeTitle>
<Category>Pastry</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime>20 Minutes</TotalTime>
<Source>Helen&apos;s Cook Book</Source>
</RecipeHeader>
<IngredientList>
</IngredientList>
<RecipeText>2	Cups	All-Purpose Flour
3/4 	Tsp.	Salt
1	Cup	Crisco Shortening
4	T.	Ice-Water

Prepare pastry recipe for double crust as directed on Crisco Package.
Roll out thinly on lightly floured surface.  Cut out rounds with 4 inch
cutter.  Fit pastry into medium-sized muffin cups.
						
Filling:

1/2	Cup	Lightly Packed Brown Sugar
1/2 	Cup	Corn Syrup
1/4 	Cup	Butter
1	Large	Egg, slightly beaten
1	Tsp	Vanilla
1/4	Tsp.	Salt
3/4	Cup	Raisins or Pecans

Method:
Combine all filling ingredients except raisins and mix well.
Put raisins into pastry shells, dividing evenly.  Fill 2/3 full with syrup mixture.Bake on
bottom shelf at 425 Degrees for 12-15 minutes or just until set.  Don&apos;t overbake.
Cool on wire rack, then remove from pans.

</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

Back to the recipe