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1/4 cup butter
1 cup brown sugar
1 egg, beaten
1/2 cup raisins
1 Tablespoon lemon juice
Preheat oven to 375F. 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 for 15 to 20 minutes.
Note: Thanks to Jennie for correcting the name! Our stats show that people also tend to search for these using the term "Bambary tarts" so that phrase will be left here in the "notes" so that the recipe will show up in search results when misspelled.
1-1 of 1 reviews
A cookie baker in USA May 2, 2003
Would make this again.
These are easy and fun to make. They are excellent!!! 5 stars
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