Tiny tarts with a raisin filling. A traditional treat for tea time in Britain!
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 very small pastry-lined tart tins with a teaspoon of the mixture (about 1/3 full). Bake for 15 to 20 minutes.
Sometimes misspelled "Bambary Tarts".
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