My Mom loved butter tarts – and butter pecan pie! I mean who doesn’t right? My Mom also was a twin. Baby b to be exact because she was born second. My Aunt Paul – you know, the baker of not only the best cake but also the best carrot cake in the world – is baby a. This recipe is from my Aunt but because we lost my Mom way too early, I decided to name this recipe after her. They were her favorite after all!
Baby B’s favorite ( my twin sister Louise, I’m baby A I came out first)
Turn your oven on at 350 degrees
This recipe makes 12 tarts
1 1/2 cups of raisins
1 1/2 Tbsp. of vinegar
1 1/2 cups brown sugar
9 Tbsp. of butter
9 Tbsp. corn syrup
a pinch of salt
and if you like replace raisins with 1/2 cup of pecans
*Roast the pecans in the oven at 350 for 5 to 8 minutes, this brings out the nutty flavor of the nuts.
1) Mix all ingredients in a pot bring to a boil and cook for 3 minutes.
2) make pie shells use your favorite pie crusts recipe and use muffins tins to spread the dough in.
3) Fill uncooked shells with raisin mixture bake at 350 for 15 to 20 minutes.