Butter Tarts

• 12 homemade or 16 purchased frozen tart shells, each about 3 inches across
• 2 eggs
• 3/4 cup corn syrup
• 1/4 cup liquid honey
• 1 tsp. vanilla
• 1/2 cup brown sugar
• 1 tbs. all purpose flour
• 1/4 cup unsalted butter, melted.
• 1/4 to 1/2 cup raisins or walnuts.

Place oven rack at its lowest level. Preheat oven to 375o. Line 12 tart sections with homemade pastry. If using store-bought frozen shells, use 16 and leave in foil cups. Place tart shells on a baking sheet with shallow sides to catch any spills. In a large mixing bowl, whisk eggs with corn syrup, honey and vanilla until well blended. Stir brown sugar with flour. Stir into egg mixture along with butter until evenly mixed.

Dividing equally, scatter raisins or walnuts over bottoms of shells. Pour filling over top. Bake on bottom rack of preheated 375o oven until filling is bubbly and top is slightly crusty, from 16 to 18 minutes for 12 tarts or about 16 minutes for 16 tarts. Cool on a rack. Tarts will keep well at room temperature for up to 1 day or cover and refrigerate for up to 2 days or freeze for up to 1 month.