BUTTER TARTS

1/2 PASTRY
1 EGG
1/3 CUP SOFT BUTTER
1 CUP BROWN SUGAR
2 TBSP MILK
1/2 RAISINS/NUTS
1 TSP VANILLA

Prepare pastry. Cut into 4 inch rounds. Press into tart pans. Mix all ingred; fill tart shells 2/3 full. Bake 8 min.
at 425 F then reduce to 325F for 20 minutes. Makes 24 large tarts.