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These are recipes that have been handed from my grandmother to my mother and to me. They are simple, practical, no-fail recipes: the kind you will make again and again.
Butter tarts are surprisingly easy to make from scratch. They also freeze very well. ... Kathy Kennedy
Put plump raisins in boiling water for 5 minutes. Drain on paper towels. Cream room temperature butter and gradually add sugar. Beat until light. Add beaten egg. Stir in raisins and lemon juice. Fill pastry-lined tart tins with a teaspoon of the mixture (about 1/3 full). Bake at 375 degrees for 15 to 20 minutes.
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