Butter Tarts

This is another one of my Mom's recipes that I am sure was handed down from her Mom. Being of Canadian decent it is only natural of make butter tarts. I'm sure that they did not orginally come from Canada they are probably from England. They just seem very English to me or maybe French. My Grandmother was of French Canadian and was born in Canada. Most of her relatives still live there. Enough about the origin of these decadently sweet little gems. One bite and you are sure to go into a sugar high. The filling reminds me of a pecan tart without the pecans. These little tarts are so sweet and buttery you will want to each more then you should.
These can be made either with or without the currents. Give them a try but don't eat all of them yourself.

1/3   Cup butter
1       Cup sifted brown sugar
2       Tablespoons milk or cream
1/2     Cup Currents (raisins)
1        Egg beaten
1        teaspoon vanilla

1 single pastry crust

Mix ingredients together and place spoonfuls of the mixture in small muffin tins that have been lined with the pastry crust.   Bake in preheated oven 450 degrees for 8 minutes. Reduce temp. to 350 degrees and bake until pastry is delicately browned. Cool on wire rack.