2 eggs
1 cup brown sugar
1/4 cup butter-rich pancake syrup (Log Cabin)
2 tsp. lemon juice
1 tsp. vanilla
a couple drops of almond flavoring
1/8 tsp. salt
butter (the size of a walnut)
12 pastry tart shells, thawed (1 to 1 1/2-inch)
chopped walnuts, raisins or currants (optional)

Mix eggs and brown sugar. Beat well stir in the rest of the ingredients till well mixed. Put tart shells on cookie sheet. Put in raisins/currants and nuts, if desired. Pour in the tart mixture 2/3 full.

Bake at 375°F for 15 to 20 minutes. Watch carefully.

Note: I put my filling in a measuring cup as it's easier to pour into the tart shells, without spilling all over the place. These are not a runny butter tart, they set up very well and the lemon juice keeps the sweetness down a bit, but still full flavor.

Submitted by: Ron