3  eggs
3/4 cup brown sugar; packed
3/4 cup corn syrup
3 tablespoon butter; melted
4 teaspoon flour
1 1/2 teaspoon vanilla salt
2 1/4 cup currants or raisins
1  pie shell, 9, unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.

Bake in 400F for 5 minutes. Reducee heat to 250F.  Bake for about 30 minutes longer or till centre is just firm to the touch, covering edges of pastry with foil if browning too much. Let cool completely before cutting.

Note: This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

Source:  Canadian Living Magazine

10 servings

beet greens

or

spinach

or

turnip greens

or

bok choy

or

escarole

or

mustard greens can be substituted for swiss chard.

1 head = 4 cups florets

broccoflower

or

cauliflower

or

broccoli raab (stronger, more bitter flavor; takes less time to cook) can be substituted for broccoli.

Chinese spinach (more delicate)

or

Swiss chard (more flavorful, but takes longer to cook)

or

beet greens (more flavorful, but takes longer to cook)

or

kale (especially in casseroles; takes longer to cook)

or

turnip greens (discard stems; takes longer to cook)

or

escarole (especially with hot bacon dressings) can be subsrtituted for spinach.

1 bunch = 1/4 pound = 1/2 cup sliced

cauliflower

or

broccoli can be substituted for broccoflower.

escarole (less pungent)

or

kale (less pungent)

or

Swiss chard (less pungent)

or

spinach (less pungent; cooks more quickly) can be substituted for mustard greens.

1 bulb = 2 1/2 cups

Jerusalem artichokes (crisper; consider blanching or roasting first)

or

hearts of palm can be substituted for artichokes.