Small Tarts

Let your pastry dough warm just enough to use. If At any time it becomes too warm, chill it for a few minutes before continuing.

Preheat your oven to 350 degrees.

Divide your dough and press equal sized pieces into your tart pan slots. (If you are using a mini tart pan, a 1 1/2 inch scoop will give you the perfect size balls).

Chill dough for a few minutes, then fill. Clean up any filling that gets on the pan or it will cause your tarts to stick.

Bake for 15-18 minutes, until lightly browned. Let cool in the pan for 8-10 minutes before moving to a cooling rack.

Butter Tart:
1/2 cup corn syrup
1 egg
Dash salt
1/2 cup brown sugar
1/4 cup butter
Raisins (optional)
Chopped nuts (optional)

Put all your ingredients in a saucepan (except raisins or nuts), mix, then turn on low heat. Whisk continually and cook until everything comes together smoothly. Turn off the heat.

Put some raisins or nuts into each shell if desired, then spoon filling into each tart.

Bake as directed above.

Store fruit tarts in the refrigerator.