Butter tarts

The Butter Tart recipe is:

1/2 cup butter, margarine or butter/margarine blend. 
1 cup brown sugar
1 egg, lightly beaten
1 tsp vanilla
1 tbsp butter or cream

Preheat oven to 375.

Prepare tart shells by dropping raisins in them, until about half full.  You can also use currants, or chopped pecans

Melt butter over medium low heat.  Remove from heat and stir in brown sugar and keep stirring until sugar melts a bit and the mixture cools.

In a separate bowl mix in egg, vanilla and milk together.

Add the egg mixture into the sugar butter mixture stirring until well blended. 

Poor into prepared tart shells until the raisins are covered, about 3/4 full.  

Bake 18 to 20 minutes.

Recipe is with permission from a friend 

Strawberry 🍓 Rhubarb Pie 🥧

 https://www.food.com/recipe/strawberry-rhubarb-pie-125515

https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-ultimate-strawberry-rhubarb-pie-for-canada-day/

I already made pie crust from the Tenderflake lard recipe. I use the filling recipe from the link above. 

Filling:

5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces

3 cups strawberries, halved

1/2 cup brown sugar, packed

1/3 cup granulated sugar

1/2 tsp lemon juice

1 tsp cinnamon

1/4 cup cornstarch 

Bake at 425°F for 10 to 15 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.