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Butter Tarts

Pastry dough for double crust pie
1 cup brown sugar
1/2 cup seedless raisins OR chopped pecans
1/3 cup butter or margarine, melted
1 egg, beaten
2 Tbsp milk
1 tsp vanilla

Preheat oven to 375 degrees F. Prepare pastry dough; cut in circles
and line 3-inch tart pans with pastry circles. Combine balance of
ingredients. Spoon mixture into unbaked pastry lined pans, filling
each no more than 2/3 full. Bake for 20 minutes or until filling
has cooked and pastry is golden.

Notes: This can be made without the raisins or nuts, but they are
very plain. I generally make these with a combination of nuts and
raisins. Craisins can be substituted for the raisins.

For Jam Tarts:

Line tart pan cups with pastry. Fill cups 1/2 full with your choice
of jam. Bake at 400 degrees F for 20 minutes or until pastry is
golden.

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